Coleslaw With Poppy Seed Dressing Food

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.

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.

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.

DONNA'S COLESLAW DRESSING

Steps:

• Whisk mayonnaise, cream, and rice vinegar together in a bowl until smooth; stir in sugar and poppy seeds, mixing until sugar has dissolved. Season with salt and black pepper.

EASY PEASY SLAW

Steps:

• Place peas, coleslaw mix and green onions in a large bowl. Pour dressing over salad and toss to coat. Stir in peanuts just before serving.

SWEET RESTAURANT SLAW

Steps:

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

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.

HOT COLESLAW WITH POPPY-SEED DRESSING

Steps:

• In large saucepan over medium-high heat, heat salad oil.
• Cook cabbage, carrot and onion in hot oil until cabbage is tender-crisp, about 5 minutes, stirring occasionally.
• Add vinegar, sugar, poppy seeds and salt; cook 2 minutes longer.
• Serve.

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.