Crunchy Coleslaw Salad (Printable)

A crisp blend of cabbage and carrots with a creamy dressing and sunflower seeds for added crunch.

# What You'll Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 2 cups red cabbage, finely shredded
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 sunflower seeds, unsalted preferred

# How To Make It:

01 - In a large bowl, mix green cabbage, red cabbage, carrots, and green onions until uniformly combined.
02 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Just prior to serving, sprinkle roasted sunflower seeds on top, reserving some for garnish if desired.
05 - Serve immediately to preserve crispness or refrigerate for up to 2 hours for a slightly softer texture.

# Expert Tips:

01 -
  • It comes together in 15 minutes, which means you can make it while the grill heats up for dinner.
  • The contrast between creamy dressing and crunchy seeds is genuinely addictive.
  • It tastes better after sitting for a bit, so you can prep it before guests arrive and forget about it.
02 -
  • If you're making this more than an hour ahead, hold off on the sunflower seeds or they'll absorb moisture and turn mushy.
  • The dressing will thin slightly as the vegetables release their water, so don't panic if it looks less thick an hour later.
03 -
  • Use a box grater for the carrots instead of a food processor, it gives you more control and prevents them from turning into mush.
  • Taste the dressing before mixing it with the vegetables, this is your only chance to adjust the flavor balance.
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