Kale Peach Poppy Seed Slaw Recipes

POPPY SEED COLESLAW

Steps:

• In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper.
• Fold in the green and red cabbage, red onion and cilantro. Season with salt and pepper as needed. Serve immediately or refrigerate in an airtight container for up to 1 day.

EASY KALE SLAW

Steps:

• Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
• Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.

POPPY SEED SLAW

Steps:

• In a large bowl, combine the coleslaw, cranberries and almonds. Combine the salad dressing, salt and pepper; drizzle over salad and toss to coat. Refrigerate for 1 hour before serving.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.