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Coleslaw with Poppy Seed Dressing Recipe
Coleslaw with Poppy Seed Dressing Recipe photo by Taste of Home
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Coleslaw with Poppy Seed Dressing Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup: 83 calories, 2g fat (0 saturated fat), 3mg cholesterol, 102mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. 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. Yield: 12 servings (3/4 cup each).
Originally published as Coleslaw with Poppy Seed Dressing in Healthy Cooking Annual Recipes Annual 2014, p41


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MY REVIEW
meaganteal User ID: 814898 247808
Reviewed May. 3, 2016

"This was a nice change from regular coleslaw. I did use the already shredded coleslaw bagged mix to save some time. Really enjoyed the recipe!!"

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