1⁄4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon canola oil or avocado oil
1 teaspoon poppy seeds
1⁄4 teaspoon salt
1⁄4 teaspoon ground pepper
2 medium apples, julienned
2 cups thinly sliced green cabbage
1 cup shredded carrot
1⁄4 cup coarsely chopped pecans or almonds, toasted

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.

Recipe from eatingwell.com