Best Magic Slaw Pineapply And Poppy Seed Coleslaw Recipes

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

Ingredients

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

ANTHONY'S PINEAPPLE COLESLAW

Anthony's Pineapple Coleslaw image

This recipe was printed in the magazine "Taste of Home". A reader requested the recipe and Beverly Weber Mascari (part owner) shared the recipe.

Provided by James Craig

Categories Pineapple

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1/3 cup crushed pineapple
1 tablespoon milk
1 tablespoon ketchup
1 teaspoon sugar
1 teaspoon poppy seed (optional)
1 teaspoon Worcestershire sauce
8 -10 cups coleslaw mix (or 8-10 cups equal amounts red and green cabbage)

Steps:

In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce.
Place the coleslaw mix in a large bowl; and add dressing and toss to coat.
Cover and refrigerate for 2 hours.

POPPY SEED COLE SLAW

Poppy Seed Cole Slaw image

Provided by Sandra Lee

Time 5m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 bag (16 ounces) pre-washed tri-color cole slaw mix (recommended: Fresh Express)
1 (8.25 ounce) can mandarin oranges, drained
1 (8-ounce) pineapple chunks, drained
1/2 cup poppy seed dressing (recommended: Knott's)
1/2 cup organic sour cream

Steps:

In a large mixing bowl combine cole slaw mix and fruit; set aside.
Stir together poppy seed dressing and sour cream. Pour over slaw mix and toss. Serve chilled.

PINEAPPLE COLESLAW

Pineapple Coleslaw image

When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1 to 2 tablespoons 2% milk
4 cups shredded cabbage
3/4 cup pineapple tidbits
Paprika, optional

Steps:

For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

POPPY SEED COLESLAW

Poppy Seed Coleslaw image

Provided by Michael Symon : Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup cider vinegar
1/2 cup sugar
2 tablespoons mayonnaise
2 tablespoons Bertman Ball Park Mustard or other brown stadium-style mustard
2 tablespoons poppy seeds
1 cup olive oil
Kosher salt and freshly ground black pepper
6 cups thickly shredded green cabbage
6 cups thickly shredded red cabbage
1 small red onion, halved and thinly sliced
1 cup roughly torn fresh cilantro leaves

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.