Ingredients
1/2 medium head cabbage, shredded (about 4-1/2 cups)6 large carrots, shredded (about 4-1/2 cups)8 green onions, chopped (about 1 cup)1 cup fat-free poppy seed salad dressing1/3 cup sunflower kernels
Preparation
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.
