¼ cup mayonnaise
2 tablespoons cider vinegar 1 tablespoon canola oil or avocado oil 1 teaspoon poppy seeds ¼ teaspoon salt ¼ teaspoon ground pepper 2 medium apples, julienned
2 cups thinly sliced green cabbage 1 cup shredded carrot
¼ cup coarsely chopped pecans or almonds, toasted
Whisk mayonnaise, vinegar, oil, poppy seeds, salt and pepper together in a large bowl. Add apples, cabbage and carrot; toss to coat. Serve sprinkled with pecans (or almonds).
To make ahead: Refrigerate for up to 1 day.