Coleslaw With Apples And Poppy Seeds Food

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.

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 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.)

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.

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.

MAGIC SLAW (PINEAPPLY AND POPPY SEED COLESLAW)

Steps:

• Chop cabbage: I cut my half head in half again. And then I cut each quarter into 1-inch strips. These are what I shred by cutting in 1/8 inch slices with a big knife. Makes for easy eating. Place in a large mixing bowl and break up any big pieces with your hands.
• Cut up pineapple: I do something similar with the pineapple. What you are looking for are 1/2 inch slivers a bit bigger around than matchsticks. Add into the bowl with the cabbage and give it mix again. I use my hands (which are sterile) to let the flavors begin to blend right away.
• Chop onion into small thin slivers (no longer than 1/2 inch) and mix in with the cabbage and pineapple. Put a lid on this and put aside.
• Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
• Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
• Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
• Now whisk in your mayonnaise. Make sure you get it smooth.
• Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
• Taste.
• At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
• If you like basil, here is where you add it. The lemon basil makes such a nice addition but is not necessary to the outcome really. I do NOT chop with a knife. I tear the basil into small bits and gently blend into the slaw.
• Now place your slaw (after you test it one more time, ha ha) in a pretty serving bowl, cover and place in the fridge and chill for at least 2 hours.
• Serve to family and friends and enjoy your magic!

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.

APPLE COLESLAW

Steps:

• Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.