COLESLAW WITH POPPY SEED DRESSING
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 102mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
POPPY SEED COLESLAW
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
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.
POPPY SEED COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
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
Make and share this Hot Coleslaw With Poppy-Seed Dressing recipe from Food.com.
Provided by PaulaG
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.3, Fat 14.3, SaturatedFat 2, Sodium 611, Carbohydrate 12.9, Fiber 2.9, Sugar 9.1, Protein 1.8
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推定読み取り時間 3 分
- Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it's okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.
- Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.
- Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.
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