Crunchy Coleslaw Salad (Printer-friendly)

Refreshing coleslaw with crisp cabbage, carrots, creamy dressing, and crunchy sunflower seeds for a tasty side.

# 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

# Directions:

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

# Expert Advice:

01 -
  • It's ready in 15 minutes, no cooking required, so you can make it while everything else is grilling.
  • The crunch stays crispy for hours if you hold off on the seeds until serving time.
  • It tastes even better the next day as the flavors settle together in a way that feels intentional, not forgotten.
02 -
  • If you dress the coleslaw more than a few hours ahead, the cabbage releases water and everything gets soft—that's not a failure, it's just a different texture, so plan your timing accordingly.
  • The dressing tastes mild when you first taste it straight from the bowl, but it intensifies as it sits, so resist the urge to add more salt immediately.
03 -
  • Buy mayonnaise you actually enjoy—it's the main flavor vehicle here, so cheap mayo will show itself in every bite.
  • Let your sunflower seeds warm up in a dry skillet for two minutes before using them; it wakes up their flavor in a way that raw seeds never quite do.
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