Poppy Seed Cabbage and Pepper Salad

By The Canadian Living Test Kitchen

80 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	8080 cal
pro	1 g1g pro
total fat	6 g6g total fat
sat. fat	00 sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	147 mg147mg sodium
% RDI:	-
calcium	33 calcium
iron	44 iron
vit A	2929 vit A
vit C	3232 vit C
folate	1010 folate

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This salad is also delicious on burgers or barbecued hot dogs.

Ingredients

6 cups finely shredded green cabbage 6 6cups cupsfinely shredded green cabbage
1 large carrot , shredded1 1large carrotcarrots, shredded
3/4 cup thinly sliced red onion 3/4 3/4cup cupthinly sliced red onion
1/2 1/2cup cupthinly sliced green pepper, (such as cubanelle, sweet banana or sweet green)
Dressing:
1/4 cup cider vinegar 1/4 1/4cup cupcider vinegar
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
4 tsp granulated sugar 4 4tsp tspgranulated sugar
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
2 tsp poppy seeds 2 2tsp tsppoppy seeds or celery seeds
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

Dressing: In large bowl, whisk together vinegar, oil, sugar, mustard, poppy seeds, salt and pepper. Add cabbage, carrot, onion and green pepper; toss to coat. (Make-ahead: cover and refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: August 2005

Keywords : Salad; Make-Ahead; Cabbage; Green pepper; Onions; Carrots;

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