Kale Apple Coleslaw With Poppyseed Dressing Recipes

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KALE-APPLE COLESLAW WITH POPPYSEED DRESSING



Kale-Apple Coleslaw With Poppyseed Dressing image

This is a chow.com recipe. I love kale and looking for more ways to serve it. This salad can be made up to 1 day in advance and stored in the refrigerator.

Provided by Nado2003

Categories     Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons poppy seeds
1/4 teaspoon kosher salt
fresh ground black pepper
3 tablespoons vegetable oil
1/3 small red onion, diced
2 bunches flat-leaf kale
2 apples (Granny Smith or Fuji ,or 1 of each)

Steps:

  • For the dressing:.
  • Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
  • For the coleslaw:.
  • Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.

Nutrition Facts : Calories 154.3, Fat 7.7, SaturatedFat 1, Sodium 146.2, Carbohydrate 21.6, Fiber 3.1, Sugar 12.3, Protein 2.6

COLESLAW WITH POPPY SEED DRESSING



Coleslaw with Poppy Seed Dressing image

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5

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

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.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 102mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

APPLE CABBAGE SLAW WITH CREAMY POPPY SEED DRESSING



Apple Cabbage Slaw with Creamy Poppy Seed Dressing image

A fresh and flavorful slaw filled with cabbage, carrots and apples!

Provided by Laurie McNamara

Categories     Side Dishes

Time 20m

Number Of Ingredients 12

1 medium cabbage
3 medium carrots (peeled and julienned)
2 Fuji apples (or McIntosh apples cored and julienned)
5 green onions (trimmed and sliced thin)
2 tablespoon chopped fresh parsley
1/2 lemon (juiced)
1 cup mayo
1/4 cup apple cider vinegar
1/4 cup honey
3 tablespoons poppyseeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Place all of the dressing ingredients into a small bowl, whisk until combined.
  • Taste and adjust seasonings if needed then chill until ready to use.
  • Quarter and core one medium head of cabbage. Slice thinly and add to a large bowl.
  • Add, {squeezed with lemon juice to keep apples from turning brown}, carrots, green onion and parsley to the bowl as well.
  • Pour over poppy seed dressing and toss to coat. Refrigerate for 45 minutes to one hour before serving.

Nutrition Facts : ServingSize 1 g, Calories 307 kcal, Carbohydrate 26 g, Protein 3 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 654 mg, Fiber 6 g, Sugar 19 g, TransFat 1 g, UnsaturatedFat 19 g

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