Crunchy Coleslaw Salad (Printable Version)

A vibrant blend of shredded cabbage and carrots tossed in creamy dressing with crunchy sunflower seeds.

# 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
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

# 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 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and freshly ground black pepper until smooth.
03 - Pour the prepared dressing over the vegetable mixture and toss thoroughly to evenly coat all ingredients.
04 - Just before serving, sprinkle the roasted sunflower seeds over the salad, reserving a small amount for garnish if desired.
05 - Serve immediately to retain crunchiness, or refrigerate for up to 2 hours for a slightly softer texture.

# Expert Advice:

01 -
  • The texture stays crispy even after an hour in the fridge, which feels like a small miracle on hot days.
  • You can make it in the time it takes to chill a glass of lemonade, no cooking required.
  • It tastes better the next day when all the flavors have gotten to know each other.
02 -
  • Don't add the dressing more than a few hours ahead or the vegetables will weep liquid and the whole thing becomes soggy—patience isn't always rewarded in coleslaw.
  • The balance between vinegar and mayo is everything; if it tastes too heavy, you probably need more acid, not less mayo.
03 -
  • Make the dressing first and taste it before adding to vegetables—that five-second adjustment now saves you from a disappointing salad later.
  • Keep sunflower seeds in a separate container until the absolute last second; the moment they hit mayo, their countdown to sogginess begins.
Go Back