Sunflower Coleslaw Food

SUNFLOWER COLESLAW

Steps:

• Combine coleslaw mix, celery, white and green onion, and sunflower kernels in a large salad bowl. Mix in mayonnaise; sprinkle salad generously with white vinegar, salt, and black pepper to desired consistency and flavor. Refrigerate overnight and adjust seasoning if desired.

ORIENTAL COLESLAW

Steps:

• Mix in large bowl coleslaw, green onion, sunflower seeds, almonds, and broken up ramen noodles In a small bowl mix oil, sugar, vinegar and the beef flavoring from ramen noodles Mix the oil mixture with the coleslaw mixture and serve.

BETTER-FOR-YOU CRANBERRY COLESLAW

Steps:

• WHISK to combine yogurt, honey, lemon juice (or vinegar), salt, pepper, and celery seed to make the dressing. Set aside.
• ADD coleslaw vegetables to a mixing bowl. Toss in 1/4 cup of the cranberries and 2 Tablespoons of the sunflower seeds. Pour the dressing over the slaw and toss to coat completely. Transfer to a serving dish and scatter reserved cranberries and sunflower seeds over the top. Store leftovers, tightly lidded, in the refrigerator for up to 4 days.

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

SUNFLOWER NOODLE COLESLAW

Steps:

• Break noodles into small pieces. In a large bowl, combine the noodles, coleslaw mix, sunflower kernels and green pepper., In a small bowl, whisk the oil, vinegar, sugar, poppy seeds, pepper and contents of seasoning packet. Pour over salad and toss to coat. Chill until serving.

SUNFLOWER SEED COLESLAW

Steps:

• In large bowl, combine slaw mix (cabbage) and onion.
• In small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and sugar.
• Add salt and pepper.
• (to taste) Add dressing to cabbage mixture and toss to coat.
• Add sunflower seeds and toss again.
• Cover and refrigerate at least 1 hour for flavors to blend.
• Serve chilled or at room temperature.
• ~Maybe made up to 1 day ahead.

SUNFLOWER SEED COLE SLAW

Steps:

• Drain pineapple and mandarin oranges, reserving 2 tablespoons pineapple juice.
• In a bowl, combine pineapple, oranges, cabbage, carrots, and sunflower seeds.
• For dressing, stir together mayonnaise, orange juice, reserved pineapple juice, salt and pepper. Pour over salad mixture, toss and chill.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

SUNFLOWER FRUIT COLE SLAW

Steps:

• In a large bowl, combine oranges, pineapple, cabbage, carrots and sunflower seeds, mix lightly.
• In a small bowl, stir together mayonnaise, lemon juice, salt and pepper.
• Pour over salad mixture, tossing to coat.
• Cover and refrigerate at least 1 hour until well chilled.

SUNFLOWER SLAW

Steps:

• Break noodles into small pieces (save seasoning packets for another use). Place the noodles, almonds and sunflower kernels in 15x10x1-in. baking pan. Drizzle with butter; toss to coat. Bake at 350° for 8-10 minutes or until lightly browned, stirring several times; set aside. , Combine the oil, sugar, vinegar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon.

CHOW MEIN SUNFLOWER COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix, sunflower kernels, almonds and onions. In a small bowl, combine the oil, vinegar and brown sugar. Pour over the coleslaw mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, sprinkle with chow mein noodles.

COLESLAW WITH RAISINS AND SUNFLOWER NUTS

Steps:

• In a large bowl toss together salad ingredients EXCEPT sunflower nuts and bacon.
• In a small bowl combine dressing ingredients.
• Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate until ready to serve. Just before serving, stir in sunflower nuts and bacon.