Coleslaw with Poppy Seed Dressing Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 8 green onions chopped (about 1 cup)
- 1/3 cup sunflower kernels
- 1 cup fat-free poppy seed salad dressing
- 1/2 medium head cabbage shredded (about 4-1/2 cups)
- 6 large carrots shredded (about 4-1/2 cups)
- Carbohydrate 4.14420000164832 g
- Cholesterol 0 mg
- Fat 3.4319666695359 g
- Fiber 0.945833333333333 g
- Protein 1.88231111229295 g
- Saturated Fat 0.3685611114118 g
- Serving Size 1 1 serving (45g)
- Sodium 43.787777809037 mg
- Sugar 3.19836666831499 g
- Trans Fat 0.161226666792725 g
- Calories 51 calories
Directions 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. Yield: 12 servings (3/4 cup each). Originally published as Coleslaw with Poppy Seed Dressing in Healthy Cooking Annual Recipes Annual 2014, p41 Nutritional Facts 3/4 cup equals 83 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 102 mg sodium, 15 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
