"This is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. —Trisha Kruse, Eagle, Idaho..."
INGREDIENTS
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1/2 medium head cabbage, shredded (about 4-1/2 cups)
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6 large carrots, shredded (about 4-1/2 cups)
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8 green onions, chopped (about 1 cup)
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1 cup fat-free poppy seed salad dressing
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1/3 cup sunflower kernels