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Lunch

Apple Slaw with Poppy Seed Dressing

25 m

INGRIDIENTS:

  • 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

INSTRUCTION:

  • 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.

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