Sunflower Slaw 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.

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 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.

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.

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.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

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.

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.