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Coleslaw with Poppy Seed Dressing

Total Time

Prep: 20 min. + chilling

Makes

12 servings (3/4 cup each)

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
Coleslaw with Poppy Seed Dressing Recipe photo by Taste of Home

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

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.

Nutrition 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.

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