Apple Cabbage And Poppy Seed Coleslaw Food

APPLE COLESLAW WITH POPPY SEED DRESSING

Steps:

• Toss together the apples, celery and coleslaw mix in a large serving bowl.
• Whisk together the dressing ingredients. Pour the dressing over the slaw and combine.
• *Can be made a day or two ahead of time.*

COLESLAW WITH APPLES AND POPPY SEEDS RECIPE

Steps:

• Combine the green cabbage, red cabbage, carrot, green onion, bell pepper, and apple in a large bowl. In another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, and season with salt and pepper to taste. Pour the dressing over the cabbage mixture and stir until well combined. Refrigerate for at least one hour and serve cold.

APPLE COLESLAW

Steps:

• Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
• Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

SOUR APPLE SLAW

Steps:

• Toss cabbage and salt in a colander set over a large bowl. Let the cabbage wilt for 30 minutes.
• Plunge the cabbage into a bowl of cold water. Drain and pat dry.
• Whisk vinegar, maple syrup, mustard and pepper in a large bowl. Add the cabbage, apples, spinach, scallions, parsley and tarragon; toss to coat well.

APPLE AND POPPY SEED SLAW

Steps:

• Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
• Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.)

APPLE AND POPPY SEED COLESLAW

Steps:

• In a large bowl, combine the green cabbage, red cabbage, carrot and apple. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Serve cold.

OLD FASHIONED POPPY SEED OR COLESLAW DRESSING

Steps:

• Place the first five ingredients in a blender in the order listed. Pulse and blend until smooth. (May need to stop and stir up from bottom.)
• Slowly, through the top of the blender, with the blender running, drizzle in the oil and blend until emulsified.
• Stir seeds in by hand. Refrigerate. The mixture will become slightly thicker when chilled. Makes about a cup.
• Note: if bottled lemon is used, check to see if it needs to be mixed with water to mimic the strength of an actual lemon; it may be concentrated.

POPPYSEED APPLE RAISIN COLESLAW

Steps:

• Place raisins in a medium bowl; cover completely with boiling water. Let sit, undisturbed, while you prep other ingredients (about 10 minutes). When done, place raisins in a strainer to drain.
• Grate cabbage into a large bowl. Slice and chop peeled carrot into small bite-sized pieces. Do the same with the apple, BUT LEAVE THE PEEL ON.
• Add apples, carrots and raisins to slaw. Pour poppyseed dressing over coleslaw; toss gently to coat ingredients.
• Cover bowl, and refrigerate coleslaw for at least 1 hour, or until well-chilled, for best flavor. This is best served cold; you can chill it for up to 6 hours. To serve, give coleslaw a quick stir, transfer to a serving bowl (if desired), and dish it up. Enjoy! Cover/refrigerate leftovers for up to 2-3 days.

COLESLAW WITH POPPY SEED DRESSING

Steps:

• 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.

APPLE, CABBAGE AND POPPY SEED COLESLAW

Steps:

• In a large bowl, combine cabbage, carrots, apples, green onions and vinegar.
• In another bowl, whisk together sour cream, mayo, apple juice and poppy seeds until well blended.
• Add dressing to cabbage mixture, season with salt and pepper and toss to combine.
• Cover and refrigerate 1-2 hours before serving.

KALE-APPLE COLESLAW WITH POPPYSEED DRESSING

Steps:

• For the dressing:.
• Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
• For the coleslaw:.
• Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.

APPLE AND POPPY SEED COLESLAW

Steps:

• In a large bowl combine the cabbage mixture and apple..
• In a small bowl or a measuring cup whisk together the mayonnaise, vinegar, mustard, honey, lemon juice, poppy seeds, salt and pepper.
• Pour the dressing over the cabbage mixture and stir using a large spoon or spatula until well combined; taste and adjust seasoning if necessary.
• Cover and refrigerate for one hour minimum. Best if eaten same day!

POPPY SEED RED CABBAGE AND APPLE SLAW

Steps:

• Combine all ingredients together.
• You can serve immediately or store in the refrigerator until ready to serve.

APPLE COLE SLAW

Steps:

• In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
• In a large glass measuring cup, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
• Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
• Serve cold.

APPLE POPPYSEED COLESLAW

Steps:

• In a small bowl stir together the poppy seed dressing.
• In a large bowl assemble the salad ingredients.
• Toss the dressing over the salad and refrigerate for an hour or more before serving.

APPLE COLE SLAW

Steps:

• Place the apples and cabbage in a large bowl or plastic portable container with a lid. In a medium bowl, whisk together the dressing ingredients until combined well. Add to the slaw in the larger bowl and toss well to combine. Cover and refrigerate at least 1 hour before serving.

APPLE POPPY SEED COLESLAW

Steps:

• In a large bowl whisk together yogurt, mayonnaise, vinegar, honey and seasonings. Salt and pepper to taste.
• Add cabbage, apples, carrots and scallions to bowl, toss to combine throughly.
• Chill 1 hour before serving.
• Store leftovers in an airtight container in the refrigerator for up to 1 week. Toss before serving.

CABBAGE, APPLE AND POPPY SEED SALAD

Steps:

• Preheat oven to 180°C. Line a baking tray with baking paper. Place the walnuts in a medium bowl and drizzle with maple syrup. Season. Toss to coat. Spread evenly over the lined tray. Bake, turning occasionally, for 4-6 mins or until walnuts are caramelised. Set aside to cool.
• Whisk the buttermilk, mayonnaise, vinegar and mustard in a small bowl until well combined. Season.
• Arrange the walnuts, combined cabbage, fennel, apple, pear, mint and dill on a large serving platter. Drizzle with the buttermilk mixture. Sprinkle with poppy seeds and serve immediately.