Tri-Col­or Slaw

Tri-Col­or Slaw

(serves at least eight)

1/2 head red cabbage

1/2 head Savoy cabbage

4 car­rots, shredded

Dress­ing: 1/3 cup each: olive oil (I used the left­overs from a jar of mar­i­nat­ed arti­chokes!), may­on­naise, lemon juice, Thou­sand Island dress­ing, plus 1 tbsp Dijon mus­tard and 1 tbsp pop­py seeds

Shred both cab­bages and all the car­rots, toss with dress­ing.  Serve room tem­per­a­ture or cold.