Poppy Seed Cabbage and Pepper Salad

Author: Canadian Living

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

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 6 cups finely shredded green cabbage
  • 1 carrots shredded
  • 3/4 cups thinly sliced red onions
  • 1/2 cup thinly sliced green pepper (such as cubanelle, sweet banana or sweet green)
Dressing:
  • 1/4 cup cider vinegar
  • 1/4 cup vegetable oil
  • 4 teaspoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poppy seeds
  • 2 teaspoons celery seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.)

Nutritional facts Per each of 10 servings: about

  • Sodium 147 mg
  • Protein 1 g
  • Calories 80.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 7 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Poppy Seed Cabbage and Pepper Salad

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