Coleslaw with Poppy Seed Dressing

Name: Coleslaw with Poppy Seed Dressing
Prep time: 20 min
Total time: 20 min
Yield: 12 servings (3/4 cup each)
Ingredients: 1/4 medium head cabbage, shredded (about 2-1/4 cups); 1/4 medium head red cabbage, shredded (about 2-1/4 cups); 6 large carrots, shredded (about 4-1/2 cups); 8 green onions, chopped (about 1 cup); 1 cup poppy seed salad dressing; 1/3 cup sunflower kernels

Total Time Prep: 20 min. + chilling

Yield 12 servings (3/4 cup each)

Test Kitchen Approved

Coleslaw with poppy seed dressing is a bright, crisp, colorful slaw perfect for barbecues and potlucks. We toss red and green cabbage, shredded carrots and green onions in a sweet and tangy dressing, then sprinkle the slaw with shelled sunflower seeds for extra crunch.

Ingredients

1/4 medium head cabbage, shredded (about 2-1/4 cups)
1/4 medium head red cabbage, shredded (about 2-1/4 cups)
6 large carrots, shredded (about 4-1/2 cups)
8 green onions, chopped (about 1 cup)
1 cup poppy seed salad dressing
1/3 cup sunflower kernels

Directions

In a large bowl, combine cabbage, carrots and green onions. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, top with sunflower kernels.

Nutrition Facts

3/4 cup: 83 calories, 2g fat (0 saturated fat), 3mg cholesterol, 102mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

This is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. —Trisha Kruse, Eagle, Idaho

Recipe Creator

Community Cook