Coleslaw with Poppy Seed Dressing
from https://www.tasteofhome.com/

Coleslaw with poppy seed dressing is a bright, crisp, colorful slaw perfect for barbecues and potlucks. We toss red and green cabbage, shredded carrots and green onions in a sweet and tangy dressing, then sprinkle the slaw with shelled sunflower seeds for extra crunch. The poppy seed dressing delivers just the right balance of sweet and tangy flavors with a hint of nuttiness from the poppy seeds.

It tastes better the longer it sits, so you can prepare it a few hours or even a day ahead of time. Just before serving, top the poppy seed coleslaw with crunchy sunflower kernels to make each bite more texturally interesting.

1/4 medium head cabbage, shredded (about 2-1/4 cups)
1/4 medium head red cabbage, shredded (about 2-1/4 cups)
6 large carrots, shredded (about 4-1/2 cups)
8 green onions, chopped (about 1 cup)
1 cup poppy seed salad dressing
1/3 cup sunflower kernels

In a large bowl, combine cabbage, carrots and green onions. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, top with sunflower kernels.

12 servings (3/4 cup each)