Adapted By: Tammy Ammon
Serves: 6
Coleslaw
- 1/2 cup orange sections
- 1 cup red seedless grapes, halved
- 1 package cabbage-and-carrot coleslaw mix, 16 ounces
Dressing
- 1/4 cup sugar
- 1 1/2 tsp. minced onion
- 3 tbsps. cider vinegar
- 1 tsp. poppy seeds
- 4 tsps. extra-virgin olive oil
- 1/2 tsp. dry mustard
- 1/4 tsp. salt
- To prepare coleslaw, chop orange sections. Combine the oranges, grapes, and coleslaw mix in a large bowl.
- To prepare dressing, combine 1/4 cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves. Add the dressing mixture to cabbage mixture and toss well. Cover and chill for 30 minutes before serving.
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