A few weeks ago I attended the baptism of my cute nephew, Tom. He was born the same year as MyLittleTwinBoys…
and a few other great looking little dudes. Back in 2006, 4 of my sister in laws and I all delivered baby boys within about 7 months of each other. Isn’t that fun! Cute little babies, weren’t they? They must have been between 6-12 months old in this picture. Good times there. Nothing like 6 crawling babies to put a spring in your step. It makes me tired just thinking about it! 🙂 The little twin boys on the right are mine. I feel like eating their cheeks for my breakfast. Yummy little munchkins. What in the wide world happened to those babies! They grew into rough and tumble boys over night it seems!
These great cousins are all turning 8 this year, which means they will each take a turn being baptized into The Church of Jesus Christ of Latter Day Saints. There is always a fun family party that follows each baptism. We end up visiting the day away and eat a lot of great food. Tom’s Aunt Barbara brought this amazing Crunchy Poppy Seed Coleslaw to his baptism party. I couldn’t get enough of it! She was kind enough to pass on the recipe to me (and to you!).
And thank you all for listening to my small walk down memory lane.
Now, let’s talk salad baby.
This Crunchy Poppy Seed Coleslaw is loaded with flavor and goodness. The crunch comes from juicy apples, salty cashews and crispy ramen noodles. It’s coated in a sweet Poppy Seed dressing that adds to the layers of flavor while making it creamy and extra delicious. I made it last week as a side for some Hamburgers we were grilling. My family loved it. Hope yours does too!
Let me show you how to make it happen…
1. Grab one package of coleslaw. I opted for this tri-colored slaw that has carrots, red cabbage and green cabbage. Pour it all into a large salad bowl.
2. Grab a couple of bags of ramen noodles. Discard the seasoning packets…
and put the noodles into a gallon sized zip lock bag. Take a rolling-pin and crush the noodles into small pieces. Add the ramen pieces to your salad bowl.
3. Find yourself three medium-sized apples. I realize there are only two pictured here, I added another apple after I snapped this picture. Use three, you will be glad about it. 🙂
Cut the apples into small chunks and add them to the salad bowl.
4. Wash 8-10 green onions (again, I ended up using more in the salad than are shown in the picture).
Chop them into small pieces and add them to the bowl.
5. Add 1 1/2 cups roasted, salted cashews.
Yum! Look at all those wonderful colors and textures. It’s going to be great. 🙂
6. Now you can use this wonderful Brianna’s Poppy Seed salad dressing or you can make your own homemade version (recipe HERE) if Brianna is not your kind of thing.
Pour the whole bottle over the salad, sprinkle with a bit of salt and pepper and mix until well combined.
7. Cover the bowl with plastic wrap and allow it to sit in the fridge for at least 1 and up to 2 hours.
Serve and enjoy!
Recipe from Barabara Jepsen
Pinterest friendly image below…