This refreshing, brightly-colored slaw is a snap to do-ahead.
4 cups coarsely grated purple carrots (or carrots cut into very thin matchsticks)
1 crisp apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)
2. In a large bowl, toss together the carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.