Crunchy Coleslaw Salad (Printable)

Refreshing mix of shredded cabbage, carrots, creamy dressing, topped 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 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 sunflower seeds, unsalted

# How To Make It:

01 - In a large bowl, mix green cabbage, red cabbage, carrots, and green onions until evenly combined.
02 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to coat each ingredient evenly.
04 - Sprinkle the roasted sunflower seeds over the salad just before serving, reserving some for garnish if desired.
05 - Serve immediately to retain maximum crunch or refrigerate up to 2 hours for a slightly softer texture.

# Expert Advice:

01 -
  • It comes together in fifteen minutes with zero cooking, making it perfect for those moments when you need a side dish fast.
  • The contrast between creamy dressing and crisp vegetables keeps surprising you with every bite.
  • It's the kind of salad that actually tastes better the next day, so you can make it ahead without guilt.
02 -
  • Adding the seeds too early is the mistake that taught me patience—they'll soften and lose their whole purpose if they sit in the dressing for more than a few minutes.
  • This salad actually improves after a couple of hours in the refrigerator as the flavors get to know each other, but the vegetables start to release water after about four hours.
  • Cold salad is better than room temperature salad, so chill everything if you can, especially on a warm day.
03 -
  • Pat the shredded cabbage dry with a kitchen towel before dressing it if you've washed it recently, because excess water will dilute the dressing and make everything watery.
  • Use a microplane grater for the carrots instead of the larger holes of a box grater, and you'll get silken ribbons instead of thick shreds that feel more refined on the palate.
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