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)