Crunchy Coleslaw Salad (Print Version)

Vibrant mix of shredded cabbage, carrots and creamy dressing crowned with crunchy sunflower seeds.

# What You'll Need:

→ 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

# How to Make It:

01 - In a large bowl, mix the green cabbage, red cabbage, grated carrots, and sliced green onions until evenly distributed.
02 - Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper in a separate small bowl until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure all ingredients are evenly coated.
04 - Sprinkle roasted sunflower seeds over the salad just before serving, reserving a few for garnish if desired.
05 - Serve immediately to retain maximum crunch or refrigerate for up to 2 hours for a softer texture.

# Additional Tips::

01 -
  • It's ready in fifteen minutes, which means you can make it right before serving without stress.
  • The texture stays crunchy even if it sits in the fridge, unlike some slaws that turn into mush.
  • People always ask for the recipe because it tastes homemade in a way that feels special, not store-bought.
02 -
  • If you toss the sunflower seeds in too early, they'll go soft and disappear into the slaw—timing is everything with those seeds.
  • The dressing needs to be whisked until smooth, not just stirred, or you'll get little pockets of mayo that don't blend with the other flavors.
03 -
  • Keep the sunflower seeds in a separate container until the last moment—they're the difference between a good slaw and one people remember.
  • If your dressing tastes flat, you probably need more salt and pepper than you think. Taste as you go and don't be shy with seasoning.
Go Back