Fruited Poppy Seed Coleslaw Recipe

Fruited Poppy Seed Coleslaw Recipe
Fruited Poppy Seed Coleslaw Recipe photo by Taste of Home
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Fruited Poppy Seed Coleslaw Recipe

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Publisher Photo
This recipe showed up at a church dinner, served in a pretty round crystal bowl. It had a unique look as well as taste. The woman who brought it shared the recipe with those who were there.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/2 cup chopped green cabbage
  • 1/4 cup chopped red cabbage
  • 1/4 cup chopped Red Delicious apple
  • 1/4 cup chopped fresh pear
  • 2 tablespoons golden raisins
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon finely chopped onion
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground mustard
  • 2 tablespoons salted peanuts

Directions

In a small bowl, combine the cabbage, apple, pear and raisins. In another bowl, whisk the oil, sugar, vinegar, onion, poppy seeds, salt and mustard. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with peanuts. Yield: 2 servings.
Originally published as Fruited Poppy Seed Coleslaw in Reminisce Extra July 2008, p53

Nutritional Facts

3/4 cup: 257 calories, 19g fat (2g saturated fat), 0 cholesterol, 194mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 3g protein.

  • 1/2 cup chopped green cabbage
  • 1/4 cup chopped red cabbage
  • 1/4 cup chopped Red Delicious apple
  • 1/4 cup chopped fresh pear
  • 2 tablespoons golden raisins
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon finely chopped onion
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground mustard
  • 2 tablespoons salted peanuts
  1. In a small bowl, combine the cabbage, apple, pear and raisins. In another bowl, whisk the oil, sugar, vinegar, onion, poppy seeds, salt and mustard. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with peanuts. Yield: 2 servings.
Originally published as Fruited Poppy Seed Coleslaw in Reminisce Extra July 2008, p53

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