Creamy Dill Coleslaw
Creamy Dill Coleslaw
Creamy Dill Coleslaw
Creamy Dill Coleslaw
  • 3 cups chopped or shredded cabbage
  • 1 carrot, peeled and grated
  • 1 small turnip, peeled and grated
  • 1/4 cup sunflower seeds, toasted
  • 1/4 cup Creamy Dill & Feta Dressing
  1. In a large bowl, combine the shredded cabbage, grated carrots and turnip. Mix with the Creamy Dill & Feta Dressing. Just before serving, top with the toasted sunflower seeds. Makes 4 servings
Recipe Notes

Nutritional analysis per serving: 104 calories, 4 grams protein, 8 grams carbohydrates, 7 grams fat, (0 grams trans fat), 102 mg. sodium, 3 grams fiber.
To toast sunflower seeds: toast in a 350-degree oven on a sheet pan for about 5 minutes until they just start to brown. Or place seeds in a small, dry skillet over medium heat. Shake the pan frequently and toast until the seeds just start to brown, about 5 minutes. Be careful not to scorch, as the seeds will become bitter.

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