Traditional Coleslaw from William Rindahl, chef at Midi’s Restaurant
Ingredients
2
heads
green cabbage
cored and thinly sliced
1
large carrot
cut julienne
1
Tbsp
poppy seeds
1
cup
rice vinegar
1/2
cup
sugar
salt and pepper
Instructions
In large mixing bowl combine all ingredients except mayonnaise.
Place in refrigerator overnight. Add mayonnaise the next day.