Apple Poppy Seed Slaw

This dish was our veggie side of choice until the garden started producing stuff for us to eat.  I think it was the first slaw I've made that Mrblocko actually liked.  I got so excited that he liked it that I made it so often we got a bit sick of it.  I'm sure come spring we will be craving it again along side a big fat juice burger right off the grill.

Apple Poppy Seed Slaw adapted from Damn Delicious and Simply Scratch
about 1/2 head green cabbage and 1/2 head red cabbage- sliced to form shreds
2-3 carrots, shredded
1 medium sized Granny Smith apple, julienned
1 medium sized Fuji apple, julienned

dressing
2 T mayo
3 T olive oil
1 T apple cider vinegar
Juice of 1 lemon
1 T poppy seeds
1-2 T Honey to taste
Kosher salt and freshly ground black pepper, to taste

in large bowl combine first 3 ingredients.  In small bowl combine dressing ingredients.  toss slaw mixture with dressing.  Chill at least 2 hours before serving.

Notes:  We like our slaw on the dry side.  If you like a more runny slaw, feel free to double the dressing ingredients.  Also, make sure to taste the dressing before putting it on the veggies.  For some reason, each batch I've made requires a different amount of honey.