Coleslaw with Poppy Seed Dressing
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
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
Reviews
We thoroughly enjoyed this and it was quick and easy to make. Will make often during the summer as it has a refreshing taste that's different from the usual slaw salads.
I just made this coleslaw for a neighbor that came home from the hospital. It was quick and easy to make and had a wonderful color. I only used 4 green onions and added about 1 tablespoon of sugar as we like our coleslaw on the sweet side. I also loved the nice crunch and nutty flavor from the sunflower seeds. All in all ..... a GREAT recipe for those summer picnics..... or anytime you want a quick crunchy slaw. Five stars for sure....
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!!