This dressing is from Jacques Pepin’s book, “Fast Food my Way.” It is a very pleasant dressing, not over powering or vinegary tasting. Works best when made a few hours ahead of time to soften the cabbage and let the flavors develop. If I am short on time, I cut the dressing recipe in half and use bagged coleslaw mix.
2 lb. head of cabbage, shredded (about 10 cups)
1 c. shredded carrot
1 c. mayonnaise
1/3 c. apple cider vinegar
2 t. poppy seeds
1 1/2 t. sugar
1 1/4 t. salt (don’t skimp)
Whisk together mayo, vinegar, poppy seeds, sugar and salt.
Place cabbage and carrots in large bowl.
Add half of mayo mixture and mix well.
Add more in increments until desired consistency.
