Rainbow Fall Slaw With Tahini Poppy Seed Dressing Recipe By Tasty Food

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RAINBOW FALL SLAW WITH TAHINI POPPY SEED DRESSING RECIPE BY TASTY



Rainbow Fall Slaw With Tahini Poppy Seed Dressing Recipe by Tasty image

Here's what you need: brussel sprout, carrot, medium beet, radish, large red onion, cauliflower, large fuji apple, salt, pistachio, apple cider vinegar, tahini, maple syrup, cayenne pepper, garlic, extra virgin olive oil, water, poppy seeds

Provided by Crystal Hatch

Categories     Sides

Time 30m

Yield 8 servings

Number Of Ingredients 17

2 cups brussel sprout, grated, about 12
2 cups carrot, grated, about 3 medium
1 medium beet, peeled and grated
1 cup radish, sliced
½ large red onion
½ medium head cauliflower, cut into small floret
1 large fuji apple, thinly sliced
1 teaspoon salt
½ cup pistachio
6 tablespoons apple cider vinegar
⅓ cup tahini
¼ cup maple syrup
½ teaspoon cayenne pepper
3 medium cloves garlic
⅓ cup extra virgin olive oil
1 tablespoon water
2 tablespoons poppy seeds

Steps:

  • Prepare the Brussels sprouts, carrots, and beets using the grating insert or a box grater. Add to a 3-quart (2.8-liter) mixing bowl.
  • Thinly slice the radishes with the slicing insert or a sharp knife and add to the bowl with the rest of the vegetables.
  • Thinly slice the red onion and add to the bowl with the cauliflower and apple. Season with salt and toss to combine.
  • Roughly chop the pistachios. In a small sauté pan over medium heat, toast the pistachios until they are lightly browned and smell nutty, 3-5 minutes.
  • Make the dressing: In a blender, combine the apple cider vinegar, tahini, maple syrup, cayenne, and garlic. Blend until smooth. With the blender running, drizzle in the olive oil to emulsify. Add water as needed to thin the dressing to your desired consistency. Add the poppy seeds and pulse to incorporate.
  • Toss the slaw with the dressing. Top with the toasted pistachios.
  • Serve immediately or cover with the lid and take to go. The slaw will keep for 2 hours at room temperature, or in the refrigerator for 1 day with the dressing or 3 days without.
  • Enjoy!
  • Nutrition Information, per serving: Calories: 241, Fiber: 5 grams, Total fat: 17 grams, Total protein: 6 grams, Sugars: 11 grams, Carbs: 20 grams

Nutrition Facts : Calories 271 calories, Carbohydrate 25 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

RAINBOW COLESLAW



Rainbow Coleslaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons apple cider vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 teaspoon whole celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, julienne
2 cups shredded green cabbage
2 cups shredded purple cabbage

Steps:

  • Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
  • Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

POPPYSEED DRESSING



Poppyseed Dressing image

This is a great dressing for a fresh fruit salad. Very tangy and sweet.

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 15m

Yield 14

Number Of Ingredients 7

⅓ cup white sugar
½ cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds

Steps:

  • In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 5 g, Fat 15.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 166.3 mg, Sugar 4.8 g

COLESLAW WITH POPPY SEED DRESSING



Coleslaw with Poppy Seed Dressing image

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

1/2 medium head cabbage, shredded (about 4-1/2 cups)
6 large carrots, shredded (about 4-1/2 cups)
8 green onions, chopped (about 1 cup)
1 cup fat-free poppy seed salad dressing
1/3 cup sunflower kernels

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

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