POPPY SEED COLESLAW
1/2 cup apple cider vinegar
1/2 cup sugar
2 tablespoons mayonnaise
2 tablespoons spicy brown stadium-style mustard
1 tablespoon poppy seeds
1 cup olive oil
1 pound green cabbage (1/4-inch slice)
1 pound red cabbage (1/4-inch slice)
1/4 pound red onion (peeled, julienned and soaked in ice water, drained)
Kosher salt and freshly ground black pepper (to taste)
In a large bowl add apple cider vinegar, sugar, mayonnaise, mustard and poppy seeds. Slowly drizzle in the olive oil, whisking to combine. Season with salt and pepper. Add green cabbage, red cabbage and red onion and toss to combine. Season to taste and serve.
Tip: Make the slaw ahead of time. Cover and store in the refrigerator until ready to serve.