Apple Poppyseed Coleslaw Food

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.)

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 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.

POPPY SEED COLE SLAW

Steps:

• In a large mixing bowl combine cole slaw mix and fruit; set aside.
• Stir together poppy seed dressing and sour cream. Pour over slaw mix and toss. Serve chilled.

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.

POPPY SEED COLESLAW

Steps:

• Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
• In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn't separate.
• Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.

POPPY SEED COLESLAW

Steps:

• In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper.
• Fold in the green and red cabbage, red onion and cilantro. Season with salt and pepper as needed. Serve immediately or refrigerate in an airtight container for up to 1 day.

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, 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.