Since I posted the chicken BBQ recipe yesterday, I’ve had a number of people ask me for the poppyseed cole slaw recipe to serve with it. So here it is, in all its easy glory. Seriously, this is even easier than yesterday’s chicken! (I took the photo above from my MIL’s kitchen window in Charleston, SC. I usually want to be there instead of here, except today it’s as cold there as it is in Virginia!)
Poppyseed and Peanut Coleslaw
Ingredients
- 4 cups coleslaw
- 2 cups fresh spinach chopped
- 1/2 cup dried cranberries
- 3/4 cup Brianna's Poppyseed Dressing
- 1 cup toffee peanuts
Instructions
-
In a large bowl, combing the coleslaw, fresh spinach, and dried cranberries.
-
Toss the coleslaw with the poppyseed dressing (add it slowly so you don't add too much). Stir in enough dressing so it's moist, but not soaked.
-
Plate the coleslaw and top with toffee peanuts. (don't toss the peanuts in before because the toffee coating will come off)
