Poppy Seed Fruited Slaw

Becky Luigart-Stayner

You can combine and refrigerate the dressing up to a day ahead.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 28%
  • Fat: 3.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 1.6g
  • Carbohydrate: 21.3g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 114mg
  • Calcium: 56mg

Ingredients

  • Coleslaw:
  • 1/2 cup orange sections
  • 1 cup halved seedless red grapes
  • 1 (16-ounce) package cabbage-and-carrot coleslaw
  • Dressing:
  • 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

Preparation

  1. To prepare coleslaw, chop orange sections. Combine the oranges, grapes, and coleslaw in a large bowl.
  2. 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.
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