Coleslaw With Poppy Seed Dressing Recipes

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

20 SECOND SALAD

Steps:

• Whisk vegetable oil, sugar, vinegar, grated onion, dry mustard, and salt in a bowl, stirring until sugar has dissolved.
• Toss coleslaw mix, peas, peanuts, and poppy seeds together in a large salad bowl until thoroughly combined; pour dressing over coleslaw and stir to coat. Let stand 10 minutes before serving.

APPLE AND POPPY SEED COLESLAW

Steps:

• In a large bowl, combine the green cabbage, red cabbage, carrot and apple. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Serve cold.

COLESLAW WITH POPPY SEED DRESSING

Steps:

• 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.

POPPY SEED COLESLAW

Steps:

• In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper.
• Fold in the green and red cabbage, red onion and cilantro. Season with salt and pepper as needed. Serve immediately or refrigerate in an airtight container for up to 1 day.

POPPY SEED SLAW

Steps:

• In a large bowl, combine the coleslaw, cranberries and almonds. Combine the salad dressing, salt and pepper; drizzle over salad and toss to coat. Refrigerate for 1 hour before serving.

SUMMER SLAW WITH POPPY SEED DRESSING

Steps:

• In a small bowl, whisk together creme fraiche or sour cream, ginger, orange juice, and half the poppy seeds. Season to taste with salt and pepper. Refrigerate until needed.
• Peel and julienne carrots. Slice fennel bulb crosswise, as thinly as possible. Cut beans into long strips. Combine vegetables in a medium bowl and toss with dressing immediately before serving. Garnish with remaining poppy seeds.

APPLE COLE SLAW

Steps:

• In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
• In a large glass measuring cup, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
• Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
• Serve cold.