Crunchy Coleslaw Salad (Printer-Friendly)

Crisp shredded cabbages 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 - ⅔ cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon honey or sugar
08 - 2 teaspoons Dijon mustard
09 - ½ teaspoon celery seed
10 - Salt and freshly ground black pepper, to taste

→ Toppings

11 - ½ cup roasted sunflower seeds, unsalted preferred

# How To Make It:

01 - In a large bowl, toss together green cabbage, red cabbage, carrots, and green onions until evenly mixed.
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 coat all ingredients evenly.
04 - Sprinkle roasted sunflower seeds atop the salad just before serving, reserving some for garnish if desired.
05 - Serve immediately for optimal crunch, or chill in the refrigerator up to two hours for a softer texture.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, which means you can throw it together while something else is cooking.
  • The creamy dressing coats everything perfectly without making it feel heavy, and the sunflower seeds add this satisfying crunch that keeps people coming back.
  • It actually gets better if you let it sit for a bit, unlike some salads that turn sad and wilted after an hour.
02 -
  • The dressing will wilt the vegetables slightly as they sit, which is actually when this salad is at its best—the cabbage softens just enough to not be aggressive, and flavors meld together.
  • Don't shred your cabbage too thick or it'll feel more like you're eating chunks; the thinner the better, and yes, your arm might get a little tired, but it's worth it.
03 -
  • Don't skip the celery seed—it's small but it's the difference between good coleslaw and actual restaurant-quality coleslaw.
  • If your cabbage is from the farmers market and still has outer leaves attached, use those outer leaves shredded in the mix; they're more tender and flavorful than you'd expect.
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