Orange Poppyseed Cole Slaw



3 C. finely shredded red cabbage
1 celery rib, thinly sliced
1 medium orange, peeled, sectioned and cut into bite-size pieces
4 green onions, chopped
3 T. orange juice
1 T. olive oil
1 T. honey
2 tsp. poppy seeds
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

In a large bowl, combine the red cabbage, celery, orange and onions.
In a small bowl, whisk the remaining ingredients. Pour over coleslaw and toss to coat. Refrigerate until serving.
Yield: 6 servings.

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