Poppy Seed Fruited Slaw

Poppy Seed Fruited Slaw Recipe
Becky Luigart-Stayner
You can combine and refrigerate the dressing up to a day ahead.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 114
Caloriesfromfat 28 %
Fat 3.6 g
Satfat 0.3 g
Monofat 1.9 g
Polyfat 1.1 g
Protein 1.6 g
Carbohydrate 21.3 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 114 mg
Calcium 56 mg


1/2 cup orange sections
1 cup halved seedless red grapes
1 (16-ounce) package cabbage-and-carrot coleslaw
1/4 cup sugar
1 tablespoon minced fresh onion
3 tablespoons cider vinegar
1 teaspoon poppy seeds
4 teaspoons canola oil
1/2 teaspoon dry mustard
1/4 teaspoon salt


To prepare coleslaw, chop orange sections. Combine the oranges, grapes, and coleslaw in a large bowl.

To prepare dressing, combine 1/4 cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves. Add the dressing mixture to cabbage mixture, and toss well. Cover and chill for 30 minutes before serving.

Barbara Lauterbach,

Cooking Light

September 2006
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