⅓c poppyseed dressing
⅛c white balsamic vinegar
¼-½t black and cayenne pepper
a couple grinds of Himalayan pink salt
⅓ medium head of purple cabbage
½ medium head of green cabbage
1 med. white onion
1 med.-lg. carrot
(golden raisins or craisins and chopped almonds are also a great addition)
(golden raisins or craisins and chopped almonds are also a great addition)
Poppyseed dressing is my favorite to use for coleslaw. However, I didn't want this too sweet, so I added the other ingredients to balance that. Whisk the dressing ingredients in a medium glass bowl. Finely chop the cabbage and onion into the bowl, add the grated carrot, toss, chill an hour or so, toss again and serve. . .Lin
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