Slaw With Poppy Seed Dressing Good Housekeeping 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.

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 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.

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.

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!

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.

SLAW WITH POPPY SEED DRESSING - GOOD HOUSEKEEPING

Steps:

• Prepare dressing: In blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot. Blend until smooth. Transfer dressing to large serving bowl.
• Add cabbage and grapes to dressing in bowl. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 4 hours. Toss with pecans, strawberries and mint leaves just before serving, if using.