Poppyseed Cabbage Salad Recipe
Need a dish to pass? This is the easiest recipe for a Poppyseed Cabbage Salad recipe. The trick is to use a whole cabbage.
Equipment
- Medium Bowl
- Spatula
- Measuring Cup
- Cutting board
Ingredients
- 1 head Cabbage
- 1 bag Craisins
- 1 cup Sunflower Seeds
- 1 bottle Poppyseed Dressing
Instructions
- On a cutting board, cut the head of cabbage in half and then cut out the root and set aside.
- Cut each half of cabbage in half or thirds as this helps the cabbage to not be super long pieces but more manageable bite-sized pieces.
- Place the thin cabbage slices into a bowl.
- Open the poppyseed dressing container and then pour it into the bowl with the cabbage and stir well with a spatula. You may not need the entire bottle of dressing, at first, add 1/2 of the bottle, stir, and then see if you need to add more.
- Open the bag of dried cranberries and then add them to the bowl with the cabbage.
- Measure and then add sunflower seeds to the bowl with the cabbage.
- Using a spatula, stir the Poppyseed Cabbage Salad well.
- Cover the Poppyseed Cabbage Salad and then place it to rest overnight in the fridge.
Notes
Typically, this recipe uses carrots, however being allergic to raw carrots prevents me from using them in this recipe.
This Poppyseed Cabbage Salad serves great with cheeseburgers, steaks, most grill-out meals and more.