Best Red Cabbage Salad With Poppy Seed Dressing Recipes

POPPY SEED COLESLAW

Poppy Seed Coleslaw image

Provided by Michael Symon : Food Network

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.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Purple Cauliflower and Red Cabbage Slaw image

Provided by Katie Lee Biegel

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 cups (about 1/2 head) thinly sliced purple cauliflower
3 cups (about 1/2 head) shredded red cabbage
1/2 recipe Poppyseed Dressing, recipe follows
1/4 cup plus 1 tablespoon roasted, salted sunflower seeds
2/3 cup vegetable or canola oil
1/2 cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and cracked black pepper
1 large egg, pasteurized if necessary
2 tablespoons poppyseeds

Steps:

In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

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