Sunflower Slaw Recipes

SUNFLOWER NOODLE COLESLAW

Steps:

• Break noodles into small pieces. In a large bowl, combine the noodles, coleslaw mix, sunflower kernels and green pepper., In a small bowl, whisk the oil, vinegar, sugar, poppy seeds, pepper and contents of seasoning packet. Pour over salad and toss to coat. Chill until serving.

CRANBERRY CRUNCH BROCCOLI SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, lemon juice, and honey for the broccoli slaw dressing. Set aside.
• Combine the broccoli slaw, dried cranberries, and sunflower seeds. Add the broccoli slaw dressing and toss to combine.
• The cranberry crunch broccoli slaw can be served immediately, or can be covered and refrigerated several hours in advance. Any leftovers can be covered and refrigerated up to 48 hours.

SUNFLOWER COLESLAW

Steps:

• Combine coleslaw mix, celery, white and green onion, and sunflower kernels in a large salad bowl. Mix in mayonnaise; sprinkle salad generously with white vinegar, salt, and black pepper to desired consistency and flavor. Refrigerate overnight and adjust seasoning if desired.

RAMEN SLAW

Steps:

• Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.

SUNFLOWER SLAW

Steps:

• Break noodles into small pieces (save seasoning packets for another use). Place the noodles, almonds and sunflower kernels in 15x10x1-in. baking pan. Drizzle with butter; toss to coat. Bake at 350° for 8-10 minutes or until lightly browned, stirring several times; set aside. , Combine the oil, sugar, vinegar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mixture just before serving. Serve with a slotted spoon.

ORIENTAL COLE SLAW

Steps:

• I have had this with the noodles cooked and with them raw. Raw noodles gives the slaw more crunch, but I prefer them cooked. You can still have crunch with the seeds and nuts.
• Either way, mix together the slaw ingredients in a large container. Whisk together the dressing ingredients and pour over the slaw mixture. Toss together. Cover and refrigerate for an hour.
• If you're impatient you can eat it right away. Keeps for a few days, but it's never around long enough in my house to really find out it's shelf life.

SUNFLOWER SEED COLESLAW

Steps:

• In large bowl, combine slaw mix (cabbage) and onion.
• In small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and sugar.
• Add salt and pepper.
• (to taste) Add dressing to cabbage mixture and toss to coat.
• Add sunflower seeds and toss again.
• Cover and refrigerate at least 1 hour for flavors to blend.
• Serve chilled or at room temperature.
• ~Maybe made up to 1 day ahead.