Crunchy Coleslaw Salad (Print)

Crisp cabbage and carrots blended with sunflower seeds and creamy dressing for a vibrant dish.

# Components:

→ Vegetables

01 - 4 cups finely shredded green cabbage
02 - 2 cups finely shredded red cabbage
03 - 2 large carrots, peeled and grated
04 - 3 green onions, thinly sliced

→ Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon honey or sugar
08 - 2 teaspoons Dijon mustard
09 - 1/2 teaspoon celery seed
10 - Salt and freshly ground black pepper, to taste

→ Toppings

11 - 1/2 cup roasted unsalted sunflower seeds

# Directions:

01 - In a large bowl, mix the green cabbage, red cabbage, grated carrots, and green onions until evenly distributed.
02 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until smooth.
03 - Pour the dressing over the mixed vegetables and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle roasted sunflower seeds on top just before serving, reserving a few for garnish if preferred.
05 - Serve immediately to enjoy maximum crispness, or refrigerate up to 2 hours for a slightly softened texture.

# Expert Advice:

01 -
  • It stays gloriously crunchy right up until the moment you eat it, unlike most slaws that turn into mush.
  • The dressing comes together in under a minute, and you'll actually want to taste it straight from the bowl.
  • It pairs with literally everything—grilled chicken, sandwiches, tacos, or even eaten solo as a light lunch.
02 -
  • Never mix in the sunflower seeds more than a few minutes before serving, or they'll start to soften and lose their whole purpose—they're there for that contrast between creamy and crunchy.
  • If you shred your vegetables and immediately dress them without letting them sit, they'll release water and dilute your dressing, so either dress right before eating or prep the cabbage, let it sit uncovered for 10 minutes, and drain off the water that pools at the bottom.
03 -
  • If you find yourself with leftover sunflower seeds that have gotten stale, toast them again in a dry pan over medium heat for 2 minutes and they'll come back to life.
  • The dressing will taste sharper and tangier when cold, so if you're nervous about vinegar flavor, start with 1 tablespoon and add more after tasting.
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