Apple and Cabbage Slaw with Creamy Poppy Seed Dressing

Note the prepared slaw should be refrigerated for at least 45 minutes prior to serving.

For the dressing, whisk the mayonnaise, Greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl until smooth and well mixed. Taste and adjust the seasonings, if needed. Cover the bowl and refrigerate until ready to use.

For the slaw, quarter and core the cabbage, slice it thinly and place it in a large bowl. In a small bowl squeeze the lemon juice over the julienne sliced apples and toss to keep the apples from turning brown. Add the apples, along with the carrots, green onion and chopped parsley to the bowl with the cabbage. Toss to mix.

Pour the dressing over the vegetable mixture and toss to coat. Cover and refrigerate the slaw for 45 minutes to 1 hour before serving.

Recipe makes 8-10 servings.

Recipe adapted from Laurie at Simply Scratch.