Categories: Cold Side Dishes
Ingredients
- For the Poppy Seed Dressing:
- 1 1/2 cups Mayonnaise
- 1/4 cup finely chopped Shallots
- 2 tablespoons Cider Vinegar
- 1 tablespoon Poppy Seeds
- finely grated zest of 1 Lemon
- 2 teaspoons fresh Lemon Juice
- 2 teaspoons Kosher Salt
- For the Slaw:
- 1/2 head Napa Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 3 cups)
- 1/2 head Red Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 2 cups)
- 1 large Carrot (cut into thin matchstick-size strips)
- 8 Scallions (white and green parts; thinly sliced)
- 1/2 cup lightly packed fresh Cilantro
Directions
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For the Poppy Seed Dressing:
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In a medium bowl, whisk all the ingredients to combine.
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Cover and refrigerate for at least 10 minutes to develop the flavors.
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For the Slaw:
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Using your hands, gently toss the napa cabbage, red cabbage, carrots, scallions, and cilantro in a large bowl to combine. Toss the coleslaw with enough dressing to coat (reserve any remaining dressing for another use). Serve immediately.