Dressing

• ¼ cup/60 ml. mayonnaise
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 1¼ tsp. kosher or fine sea salt
• 1 tsp. poppy seeds
• 8 oz/225 g napa cabbage, cored and finely shredded
• 8 oz/225 g carrots, trimmed, peeled, and cut into matchsticks
• 1 crisp red apple, cored and cut into matchsticks
• 2 tbsp. finely snipped fresh chives

1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, and poppy seeds. Set aside while you cut the vegetables, or cover and refrigerate for up to 1 day.
2. In a large bowl, toss together the cabbage, carrots, and apple. Spoon the dressing over the top and toss the slaw to distribute the dressing evenly. Transfer to a serving bowl, garnish with the chives, and serve immediately. (The cabbage and carrots can be cut up to 8 hours in advance. Cover and refrigerate until ready to toss the slaw. It is best to cut the apple right before adding it to the slaw so it doesn’t discolor.)