22 Second Salad
photo by Leslie in Texas
- Ready In:
- 5mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
-
Dressing
- 1⁄2 cup vegetable oil (I use canola)
- 1⁄4 cup sugar (I've used Splenda)
- 1 tablespoon poppy seed
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon grated onion
- 1⁄4 cup white vinegar
-
Salad
- 1 (16 ounce) package coleslaw mix
- 1 (10 ounce) package frozen baby peas, defrosted
- 1⁄2 cup sunflower seeds (kernels with shells removed)
directions
- Combine dressing ingredients in a jar and shake well to dissolve sugar. May be made ahead of time.
- Put slaw mix, peas, and sunflower kernels in a serving bowl.
- Add dressing to coat well and toss until everything is combined.
- * If the dressing is made ahead of time, it really does only take about 22 seconds to prepare this! :).
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Reviews
-
Labor Day picnic food! My sister is gluten intolerant so this made a nice side dish to bring to a family picnic. I've had this recipe for years with one small change -- I use peanuts instead of sunflower seeds. The peanuts are added at that last minute to keep them as crunchy as possible. My sister loved it. :)
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I had a bag of broccoli slaw and remembered this recipe. I served it right away and it still had a good flavor. The sunflower seeds add a great crunch and the peas make it stand out in appearance from regular cole slaw. I served these with Tuna Burgers (DiScharf) and my teenaged son ate both without complaint. Thanks Leslie! Roxygirl
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Tweaks
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Labor Day picnic food! My sister is gluten intolerant so this made a nice side dish to bring to a family picnic. I've had this recipe for years with one small change -- I use peanuts instead of sunflower seeds. The peanuts are added at that last minute to keep them as crunchy as possible. My sister loved it. :)
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas