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Ingredients

• 1/4 cup cider vinegar
• 1 tablespoon brown sugar
• 2 teaspoons poppy seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups thinly sliced Granny Smith apple (about 1 large apple)
• 2 cups thinly sliced pear (about 1 large pear)
• 1 (12-ounce) package cabbage-and-carrot coleslaw

Description

Make-ahead Tip: The Dressing Can Be Made Up To One Week In Advance; Cover And Chill. Slice The Fruit, And Toss It With The Coleslaw Mix And Dressing In The Morning.

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