Put coleslaw mix in a bowl. Put pineapple in a strainer and dry well (press pineapple with the back of a big spoon. Also, you could put the pineapple into a piece of cheesecloth or a thin dishtowel and wring the juice out).
Grate or finely chop the apple and add it to the serving bowl, and toss with lime juice to prevent the apple from browning.
Put coleslaw mix in the bowl and add the pineapple.
Blend the dressing and sour cream together and toss into the coleslaw mixture; season to taste (if the dressing doesn't look like it will stretch, don't worry - the salt will draw the moisture out of the ingredients) and add the sunflower seeds. Garnish with 1/4 cup sunflower seeds and serve as soon as possible. Leftovers will last 2-3 days in the fridge, but the cabbage will be somewhat wilted.
Note: If serving this at a potluck, chop the apple at home and mix with the lime juice. Mix the dressing ingredients - pack the various components of the slaw separately and combine at the location in order to serve it as freshly as possible.
Optional Variations: Add cooled chopped chicken to the salad to make an easy one-dish meal. Add 1/4 cup additional poppy seed dressing if needed. A good way to utilize leftover chicken!
Also, using red or green seedless grapes for garnish not only makes the slaw look pretty, but is a wonderful addition to the flavor of the slaw.
| Servings: | 6 - 7 as a side dish; 4 as the one-dish meal version |
| Time: | 10 - 15 Minutes Preparation Time |
Source: My own kitchen! I made it with chicken as a one-dish meal for my husband and I (a rare evening without the kids), and we devoured almost the entire batch!
By Vanordem from Idaho Falls, ID
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Coleslaw in Jello