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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings (3/4 cup each)


  • 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


  • 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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Average Rating:
  • amehart
    Jun 1, 2018

    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.

  • bicktasw
    May 24, 2018

    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....

  • meaganteal
    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!!