This recipe is from Carron Farms.
4 1/2 cups cabbage, red or green, fresh, shredded
1 cup carrots, fresh, grated
1 1/4 cup Honey Poppy seed dressing (see recipe below)
1 cup apple or pear, cored, diced 1/4"
Combine vegetables and fruit, top with dressing. Refrigerate if not using immediately.
Honey Poppy seed Dressing
1/3 cup cider vinegar
1/4 cup honey
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/2 teaspoon kosher salt
Freshly ground black pepper
1/3 cup vegetable oil
1. Place the vinegar, honey, mustard, poppy seeds, and salt in a large, Mason jar, season with pepper,
2. Put lid on and shake until combined. If not serving immediately, refrigerate the dressing in Mason jar for up to 2 weeks.
Makes approximately 1 1/4 cup of dressing
4 1/2 cups cabbage, red or green, fresh, shredded
1 cup carrots, fresh, grated
1 1/4 cup Honey Poppy seed dressing (see recipe below)
1 cup apple or pear, cored, diced 1/4"
Combine vegetables and fruit, top with dressing. Refrigerate if not using immediately.
Honey Poppy seed Dressing
1/3 cup cider vinegar
1/4 cup honey
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/2 teaspoon kosher salt
Freshly ground black pepper
1/3 cup vegetable oil
1. Place the vinegar, honey, mustard, poppy seeds, and salt in a large, Mason jar, season with pepper,
2. Put lid on and shake until combined. If not serving immediately, refrigerate the dressing in Mason jar for up to 2 weeks.
Makes approximately 1 1/4 cup of dressing
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