Infused with lemon, vanilla bean, and poppy seeds, this beautiful coleslaw is anything but boring.
1/2 medium cabbage
1 large carrot
1 cup (115 g) mayonnaise (I used low-fat)
2 tbsp white vinegar
2 tbsp lemon juice, freshly squeezed
3 tbsp sugar
2 tsp poppy seeds
1 vanilla bean
1/4 tsp salt
1/4 tsp pepper
Cut cabbage and carrot into thin strips. Mix together in a large bowl and set aside.
Cut into vanilla bean lengthwise to open it, then scrape out the seeds.
In a smaller bowl, combine mayonnaise, white vinegar, lemon juice, sugar, poppy seeds, vanilla bean seeds, salt and pepper. Whisk them together until the sauce becomes nice and smooth.
Pour the sauce into the bowl with the cabbage and carrot. Toss together until well combined. You may eat right away, however, I recommend covering and storing it in the fridge for at least a couple hours for the cabbage to soften and flavours to fully merge together.
This dish can be made the day before and chilled overnight.
Keywords: coleslaw, vanilla bean cole slaw