Summer Slaw With Poppy Seed Dressing Recipes

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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

POPPY SEED COLESLAW



Poppy Seed Coleslaw image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound green cabbage
1 pound red cabbage
8 ounces red onion
1/4 bunch fresh cilantro
1 cup granulated sugar
1 cup apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon brown mustard
1 tablespoon poppy seeds
2 cups olive oil
1 teaspoon kosher salt

Steps:

  • Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
  • In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn't separate.
  • Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.

SUMMER SLAW WITH POPPY SEED DRESSING



Summer Slaw with Poppy Seed Dressing image

Fennel, green beans, and poppy seeds make for an unexpected variation on traditional coleslaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 tablespoons creme fraiche or sour cream
1 1/2 inch piece fresh ginger, peeled and grated
2 1/2 tablespoons fresh orange juice
1 scant teaspoon poppy seeds
Salt and freshly ground pepper
2 small carrots
1 small bulb (about 1/2 pound) fennel
1/4 pound green beans, trimmed

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.

Nutrition Facts : Calories 81 g, Fat 5 g, Fiber 3 g, Protein 2 g

MAGIC SLAW (PINEAPPLY AND POPPY SEED COLESLAW)



Magic Slaw (Pineapply and Poppy Seed Coleslaw) image

A happy, healthy summer slaw made with a lemon and poppy-seed dressing! And don't forget to sweeten it up with delicious agave nectar! Great addition to any BBQ or potluck lunch. I've taken it to a few dinner parties and also to large get togethers. It's loved wherever it lands. Cook time is chill time.

Provided by A Good Thing

Categories     Pineapple

Time 2h20m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 12

1/2 small head of cabbage, shredded small
1 cup pineapple, chopped into small slivers
2 tablespoons onions, sliced into small thin slivers
1 fresh lemon, juice of
1/3 cup coconut oil, I use Spectrum Organic
1 teaspoon vinegar, I use Bragg's Apple Cider Vinegar
1/3 cup agave nectar, I use Madhava
1 teaspoon poppy seed
3/4 cup mayonnaise, I use Blue Plate
1/4 teaspoon salt, I use Pink Himalayan Sea Salt
1/4 teaspoon pepper, fresh ground to taste
1 teaspoon lemon basil (optional)

Steps:

  • Chop cabbage: I cut my half head in half again. And then I cut each quarter into 1-inch strips. These are what I shred by cutting in 1/8 inch slices with a big knife. Makes for easy eating. Place in a large mixing bowl and break up any big pieces with your hands.
  • Cut up pineapple: I do something similar with the pineapple. What you are looking for are 1/2 inch slivers a bit bigger around than matchsticks. Add into the bowl with the cabbage and give it mix again. I use my hands (which are sterile) to let the flavors begin to blend right away.
  • Chop onion into small thin slivers (no longer than 1/2 inch) and mix in with the cabbage and pineapple. Put a lid on this and put aside.
  • Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
  • Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
  • Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
  • Now whisk in your mayonnaise. Make sure you get it smooth.
  • Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
  • Taste.
  • At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
  • If you like basil, here is where you add it. The lemon basil makes such a nice addition but is not necessary to the outcome really. I do NOT chop with a knife. I tear the basil into small bits and gently blend into the slaw.
  • Now place your slaw (after you test it one more time, ha ha) in a pretty serving bowl, cover and place in the fridge and chill for at least 2 hours.
  • Serve to family and friends and enjoy your magic!

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