Apple and Poppy Seed Coleslaw

I've been cooking a lot this sabbatical but not posting the food here. But this simple gem of a recipe I found on this website is too good not to share. So easy but so delicious and refreshing. There are a lot of commercial coleslaws out there but nothing beats home-made goodness. I tweaked the recipe by adding an additional splash of apple cider vinger because I like my coleslaw tangy. Perfect! I feel happy just looking at the pretty bowl of coleslaw. 

Yield 6 servings

INGREDIENTS

2 cups shredded green cabbage

1 1/2 cups shredded red cabbage

1/2 cup shredded carrot

1 Granny Smith apple, julienned

2 tablespoons mayonnaise

3 tablespoons olive oil

1 tablespoon apple cider vinegar

Juice of 1 lemon

1 tablespoon poppy seeds

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

In a large bowl, combine the green cabbage, red cabbage, carrot and apple.In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.Serve cold.