1 (14 ounce) package coleslaw mix
1 yellow pepper, thinly sliced
½ bunch of tarragon, leaves removed from stems
½ cup coleslaw dressing
2 tablespoon Dijon mustard
zest and juice of ½ lemon, reserved from “Crab Sandy” recipe
1 tablespoon honey
2 tablespoons poppy seed
salt and fresh ground pepper
In a small bowl combine coleslaw dressing, mustard, lemon zest, honey and poppy seeds. Mix together and set aside.
In a large bowl combine the coleslaw mix, yellow pepper and tarragon. Pour over the dressing and toss to coat.