Crunchy Coleslaw Salad (Printable)

Fresh shredded cabbage and carrots combined with creamy dressing and crunchy sunflower seeds for bright texture.

# What You 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 mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper in a separate bowl until smooth and emulsified.
03 - Pour the prepared dressing over the vegetables and toss thoroughly to ensure all pieces are coated evenly.
04 - Sprinkle roasted sunflower seeds over the salad just before serving, reserving a few for garnish if desired.
05 - Serve immediately to maintain crisp texture, or refrigerate up to two hours for a slightly softer consistency.

# Expert Advice:

01 -
  • It's ready faster than you can grill the main course, and somehow always gets the biggest compliments.
  • The dressing clings to every shred of cabbage without feeling heavy or drowning everything out.
  • Those sunflower seeds arrive at the last second to remind your mouth that crunch exists.
02 -
  • Add those seeds right before serving or they'll soften into the dressing, and you'll lose that textural magic that makes people lean in for another bite.
  • Don't over-dress it in the beginning—you can always add more, but you can't take it back, and watery slaw is a disappointment nobody wants.
03 -
  • If your cabbage feels a bit tired in the vegetable drawer, soak it in ice water for fifteen minutes before shredding—it'll revive and crunch like it just came from the farm.
  • Make the dressing a few hours ahead and let it sit, which allows the celery seed to bloom and the mustard to mellow, making the whole thing taste more integrated and intentional.
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