Summer Slaw With Poppy Seed Dressing Food

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.

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 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.

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.

BROCCOLI SLAW

Steps:

• In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.

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.

APPLE COLESLAW WITH POPPY SEED DRESSING

Steps:

• Toss together the apples, celery and coleslaw mix in a large serving bowl.
• Whisk together the dressing ingredients. Pour the dressing over the slaw and combine.
• *Can be made a day or two ahead of time.*

POPPY SEED RED CABBAGE AND APPLE SLAW

Steps:

• Combine all ingredients together.
• You can serve immediately or store in the refrigerator until ready to serve.

SUMMER SLAW WITH POPPY SEED DRESSING

Steps:

• In a small bowl, whisk together creme fraiche or sour cream, ginger, orange juice, and half the poppy seeds. Season to taste with salt and pepper. Refrigerate until needed.
• Peel and julienne carrots. Slice fennel bulb crosswise, as thinly as possible. Cut beans into long strips. Combine vegetables in a medium bowl and toss with dressing immediately before serving. Garnish with remaining poppy seeds.

POPPY SEED SUMMER SALAD

Steps:

• Place cantaloupe and cucumbers in a colander; set a plate on top. Place a heavy object such as a large can of food on top of plate to squeeze out excess liquid from cantaloupe and cucumbers, tossing about every 30 minutes, 2 to 3 hours.
• Transfer cantaloupe and cucumbers to a large bowl; add onion, celery, poppy seed dressing, and red wine vinegar. Toss to coat. Stir in poppy seeds.

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!

CRUNCHY GREEN SLAW WITH POPPY SEED DRESSING

Steps:

• Using a knife cut the savoy cabbage into thin shreds. Wash and dry the celery and radishes and cut them into thin slices.
• In a blender combine the ingredients for the dressing and blend until well mixed.
• In a bowl combine the cabbage, celery, radishes and sorrel and toss with the dressing before serving. Enjoy!