Coleslaw With Poppy Seed Dressing Recipes

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.

SWEET RESTAURANT SLAW

Steps:

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

HOT COLESLAW WITH POPPY-SEED DRESSING

Steps:

• In large saucepan over medium-high heat, heat salad oil.
• Cook cabbage, carrot and onion in hot oil until cabbage is tender-crisp, about 5 minutes, stirring occasionally.
• Add vinegar, sugar, poppy seeds and salt; cook 2 minutes longer.
• Serve.

POPPY SEED COLESLAW

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.

MAGIC SLAW (PINEAPPLY AND POPPY SEED COLESLAW)

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!

DONNA'S COLESLAW DRESSING

Steps:

• Whisk mayonnaise, cream, and rice vinegar together in a bowl until smooth; stir in sugar and poppy seeds, mixing until sugar has dissolved. Season with salt and black pepper.

EASY PEASY SLAW

Steps:

• Place peas, coleslaw mix and green onions in a large bowl. Pour dressing over salad and toss to coat. Stir in peanuts just 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.