Crunchy Coleslaw Salad (Printable View)

Refreshing shredded cabbage and carrot salad with creamy dressing and crunchy sunflower seeds.

# Needed Ingredients:

→ 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 together green cabbage, red cabbage, carrots, and green onions.
02 - Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper in a small bowl until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
04 - Sprinkle sunflower seeds over the salad just before serving, reserving some for garnish if preferred.
05 - Serve immediately for optimal crunch or refrigerate up to 2 hours for a slightly softer texture.

# Expert Hints:

01 -
  • The dressing hits this perfect balance between creamy and tangy, never heavy or cloying
  • That sunflower seed topping at the end changes the whole texture game
02 -
  • The longer this sits, the more the cabbage wilts and releases water
  • Apple cider vinegar matters here, white vinegar tastes too harsh
03 -
  • Use a box grater or food processor to speed up the vegetable prep
  • Toast the sunflower seeds in a dry pan for 2 minutes for extra flavor
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