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Recipe for Poblano Poppyseed Slaw

1 head green cabbage

¼ head red cabbage

1 red onion

1 poblano pepper (for spicier slaw, use jalapeños)

½ cup mayonnaise

½ cup crème fraiche

¼ cup poppyseeds

¼ cup malt vinegar

Salt and pepper to Taste 

Slice both cabbages thin using a mandolin or knife.  Julienne red onion and dice pablano pepper.  Combine both cabbages, onion, and pepper into a large bowl for mixing.  Add mayonnaise, crème fraiche, vinegar, and poppy seeds to bowl and mix well.  Season with salt and pepper and serve cold.  (Note: if not serving the same day, wait to add red cabbage to mixture.) Serves 4-6.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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