Apple and Poppy Seed Coleslaw
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup grated carrots
- 1 Granny Smith apple, grated
For the slaw: In a large bowl, toss the green cabbage, red cabbage, carrots and apples together. Add the dressing to the cabbage and toss to coat. Let the coleslaw sit at room temperature for 1 hour before serving.
NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.