Hot Coleslaw With Poppy-Seed Dressing

"This was one of Great-Grandma's recipes."
photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Rita1652 photo by Rita1652
Ready In:




  • In large saucepan over medium-high heat, heat salad oil.
  • Cook cabbage, carrot and onion in hot oil until cabbage is tender-crisp, about 5 minutes, stirring occasionally.
  • Add vinegar, sugar, poppy seeds and salt; cook 2 minutes longer.
  • Serve.

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  1. So good for a change of pace!
  2. I thought this was very nice! I did however alter it a little bit to my tastes and what I had. I only used 2T oil-Enova, green onions and rice vinegar. I used my peeler to make thin ribbons of carrot. It was very easy to make, flavorful and healthy! Made for 1-2-3 hit wonders.
  3. This was just ok. You do have to eat it warm. I had cold left overs and just didn`t work for me. I sliced the carrots instead of shredding. Followed the rest of the directions.


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