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.