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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I know...strange name, but the sunflower seeds add that something that it needs...good with bbq and fixins and also fish...cook time is chill time...recipe is from a friend, similar to the Atkin's 'stuff'...I do not like slaw, except for KY Fried Chicken's, and I like this Ingredients:
1 (1 lb) bag coleslaw mix (or you can grate your own cabbage) |
1/3 cup sour cream |
1/3 cup mayonnaise |
1 small red onion, sliced very thin |
1 teaspoon dried tarragon (or 1 tbsp fresh chopped) |
1 tablespoon balsamic vinegar |
1 teaspoon sugar |
salt (to taste) |
pepper (to taste) |
2 tablespoons sunflower seeds (ready to eat, no husks) |
Directions:
1. In large bowl, combine slaw mix (cabbage) and onion.
2. In small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and sugar.
3. Add salt and pepper.
4. (to taste) Add dressing to cabbage mixture and toss to coat.
5. Add sunflower seeds and toss again.
6. Cover and refrigerate at least 1 hour for flavors to blend.
7. Serve chilled or at room temperature.
8. ~Maybe made up to 1 day ahead.
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