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This time of year it’s always nice to add apples to our cooking. A fresh crisp Cole slaw salad is a great addition to your Yom Tov meals and will make a wonderful side dish.

Ingredients: Slaw 2 cups shredded green cabbage 1 1/2 cups shredded red cabbage 1/2 cup shredded carrot 1 Granny Smith apple, julienned Dressing 2 tablespoons mayonnaise 3 tablespoons olive oil 1 tablespoon apple cider vinegar Juice of 1 lemon 1 tablespoon poppy seeds Kosher salt and freshly ground black pepper, to taste

Directions: You can shred the vegetables by slicing thinly with a sharp knife or throw them in the food processor. Combine all slaw ingredients in large bowl. In cruet combine dressing ingredients, shake well until all ingredients are combined. Pour over salad up to 1 day before serving. You can prepare the salad and dressing and leave separately in the refrigerator for up to 4 days.