Recipe: Coleslaw

Recipes using Ann's House of Nuts Roasted Salted Sunflower Kernels

Ingredients in Coleslaw:

• 1 head cabbage, sliced
• 1 to 2 carrots, grated
• 3/4 cup light (white grape) raisins
• 4 to 6 slices crisply fried bacon, broken into sm. bits
• 1 bottle store bought coleslaw dressing
• 1/2 cup sour cream
• 1/2 cup plain yogurt or buttermilk
• Avocado
• 1 tbsp poppy seed
• Sunflower kernels

To make Coleslaw:

1. Combine coleslaw dressing with 1/2 cup sour cream and 1/2 cup yogurt or buttermilk. Set aside.
2. Halve 1 head cabbage, removing heart or core. Thinly slice each half in long, thin strips; cut strips crossways 3 times in 1/3 length strips.
3. Place sliced cabbage in large bowl, adding raisins, bacon bits, sprinkled poppy seed, and combined dressing as you go. Mix lightly. Save some raisins, bits of bacon and poppy seeds to garnish top.
4. Cut medium ripe avocado into 8 or more avocado-length strips and place in spoke fashion from center to outer rim of bowl.
5. Sprinkle sunflower seed on the very top of the Coleslaw.