Save I stumbled onto this coleslaw during a desperate last-minute side dish situation. We were having people over and I realized too late that I had forgotten to buy anything to go with the burgers. I raided the fridge, found two kinds of cabbage wilting in the crisper drawer, and threw this together in about twelve minutes flat. Everyone asked for the recipe, which honestly felt a little like cheating since it was just a rescue mission.
My grandmother used to make coleslaw that sat in the refrigerator for days, getting sweeter and soggier by the hour. I never understood why people liked it until I started making it fresh and realized the crunch was literally the whole point. Now I serve it within an hour of making it, and the difference is shocking.
Ingredients
- 4 cups green cabbage, finely shredded: The backbone of the whole salad, use a sharp knife or mandolin for paper thin strips
- 2 cups red cabbage, finely shredded: Brings that gorgeous purple color and a slightly peppery bite
- 2 large carrots, peeled and grated: Adds natural sweetness and keeps the crunch factor high
- 3 green onions, thinly sliced: A mild onion flavor that blends in without overpowering
- 2/3 cup mayonnaise: The creamy base that holds everything together
- 2 tablespoons apple cider vinegar: Cuts through the richness and brightens every bite
- 1 tablespoon honey (or sugar): Just enough to round out the tang
- 2 teaspoons Dijon mustard: Adds depth and a subtle sharpness
- 1/2 teaspoon celery seed: The secret ingredient that makes it taste like proper coleslaw
- Salt and freshly ground black pepper, to taste: Dont skip these, they wake up all the flavors
- 1/2 cup roasted sunflower seeds (unsalted preferred): The finishing touch that makes it memorable
Instructions
- Prep your vegetables:
- Shred both cabbages and grate those carrots until you have a mountain of raw veg
- Make the dressing:
- Whisk mayo, vinegar, honey, mustard, celery seed, salt and pepper until completely smooth
- Combine everything:
- Pour dressing over the vegetables and toss until every piece is coated
- Add the crunch:
- Sprinkle sunflower seeds over the top right before serving
Save This became my go-to for potlucks because it travels well and people genuinely get excited about it. Something about the colors and the crunch makes people assume it took way more effort than it actually did.
Make It Your Own
Sometimes I swap half the mayo for Greek yogurt when I want to feel slightly virtuous. The texture stays creamy but it lightens everything up just enough.
The Sweet Twist
A handful of raisins or dried cranberries turns this into something completely different. The sweet chewy bits against all that crisp vegetable is weirdly addictive.
Pairing Ideas
This coleslaw works with basically anything that comes off a grill, but it also holds its own as a weekday lunch with some crusty bread.
- Try it with pulled pork sandwiches for a classic combo
- Pile it onto tacos for unexpected crunch
- Keep it vegetarian alongside black bean burgers
Save Sometimes the simplest side dishes end up being the ones people remember. This coleslaw has saved more meals than I can count.
Recipe FAQs
- → What gives the salad its crunchy texture?
The combination of finely shredded cabbage, grated carrots, and roasted sunflower seeds provides multiple layers of delightful crunch.
- → Can I substitute the mayonnaise in the dressing?
Yes, replacing half the mayonnaise with Greek yogurt results in a lighter, tangier dressing while maintaining creaminess.
- → How long can I prepare this salad in advance?
It's best served fresh for maximum crunch but can be refrigerated for up to 2 hours before serving to soften slightly.
- → Are there flavorful variations to try?
Adding thinly sliced bell peppers, chopped apples, or dried cranberries can introduce sweetness and extra texture.
- → What complements this salad well?
This refreshing salad pairs wonderfully with grilled meats, sandwiches, or as a standalone light meal.