Tangy Coleslaw Recipe with Sunflower Seeds (optional)

If you’re searching for an easy, refreshing coleslaw recipe with abundant flavor and the perfect punch of tang, you’ve come to the right spot! Yet I must give credit where credit is due… Aaron is the coleslaw-master and maker in this household, and this is the recipe he’s been treating me with for years! With optional sunflower seeds (or beans), you can even work a little protein into your coleslaw- something us vegetarians always appreciate. It’s a cinch to make it totally vegan too. I hope you enjoy this delicious, tangy coleslaw recipe as much as we do!

Find the printable recipe at the end of this post.

What type of cabbage should I use to make coleslaw?

You can use a variety of cabbage to make coleslaw: green, red (or purple), Napa, or savoy. We usually keep it simple with classic green cabbage, though I do like to add some red cabbage for a fun pop of color, extra crunch and antioxidants sometimes too! Use a combination of two different types of cabbage to create more variation in color and texture. You can also use a bag of store-bought shredded coleslaw mix for this recipe. Simply add the dressing to it.

A few notes:

• Size: This recipe makes a fairly hefty bowl of coleslaw – perfect for a small gathering, an average to large-size family, or like us – enough leftovers for two to enjoy for several days! So, feel free to scale up or down as needed.

• Make ahead: For the best results, mix the dressing with the shredded cabbage and carrots a couple hours before serving, or even the night before.

• Leftovers: We typically add all of the coleslaw dressing to the shredded veggies right from the start. Once dressed, cabbage has enough crunch to maintain a great texture – even after several days in the refrigerator! However, if you like your coleslaw extra-crunchy, or if you want to split it into a couple smaller batches, feel free to store extra dressing separately to add later, closer to the time of serving. The dressing is good for up to two weeks in the fridge on its own. 

COLESLAW INGREDIENTS

Vegetables

• ½ medium head of cabbage (approximately 1.5 lbs) – finely sliced/shredded
• 3 large carrots, grated. Check out our tips to successfully grow your own carrots here!
• Optional: grated broccoli stalks. Coleslaw is the perfect opportunity to make good use of any broccoli stalks you happen to have around. Peel or cut away any tough outer skin, and then grate them the same way you would carrots. 

Dressing

• 1/2 cup mayonnaise or vegan mayo substitute
• 2 Tbsp of mustard (dijon, German, or stone ground preferred)
• 1.5 Tbsp apple cider vinegar
• 1 Tbsp fresh-squeezed lemon juice
• 1/2 tsp cane sugar or 1 Tbsp honey
• Salt and pepper to taste (a few shakes of each)

Optional add-ins

• ¼ cup fresh chopped dill
• unsalted sunflower seeds (shelled kernels, roasted or raw)
• chickpeas or black beans

INSTRUCTIONS

1. First prepare your veggies: Wash the cabbage and remove any damaged outer leaves. Using about half an average cabbage, finely slice it into “shredded” pieces. Next, wash and grate the carrots (plus optional broccoli stems, if you’re using any). A regular old box grater works perfectly for both the carrots and broccoli stalks! Combine the shredded cabbage and carrots in a large mixing bowl.
   
   
2. In a separate small bowl, combine all of the called-for coleslaw dressing ingredients. Add the optional dill at this time too, finely chopped. Give it a taste test and tweak things as needed, but keep in mind that it should taste quite strong and concentrated at this point. It is going to get distributed over a large volume of veggies, after all!
   
   
3. Now, pour the tangy coleslaw dressing over the shredded veggies. Toss as you go until everything is coated and thoroughly combined. (If you think you’re a little shy on the veggies, only add half the dressing at first, mix, and then add more as needed.)
   
   
4. Next, let the coleslaw sit for at least 30 minutes (or up to overnight) in the refrigerator to let the flavors meld. Toss again before serving, especially when enjoying leftovers! The dressing has a tendency to settle at the bottom of the bowl.
   
   
5. Last but not least, give your tangy coleslaw some flair! This is optional, but I highly recommend adding a handful of unsalted, roasted sunflower seeds on top of your coleslaw at the time of serving. Seriously. They offer a fantastic addition of flavor, texture, and protein. You can also turn your coleslaw into a protein-rich bean salad with the addition of chickpeas (garbanzo beans) or black beans.
   
   
6. Store leftover coleslaw in the refrigerator for up to one week. Use an air-tight container for maximum freshness. Dressing stored by itself is good for up two weeks in the fridge.

That’s all there is to it!

Well friends, I hope you love our spin on an easy, classic coleslaw recipe – and give it a try with sunflower seeds! This healthy, flavorful dish should be a welcome addition to any gathering or meal. Please consider coming back to leave a review once you’ve tried it! I’m sure Aaron would love to hear your feedback too. Also feel free to spread the love by pinning or sharing this post, and explore our other vegan-friendly recipes below. Thank you for tuning in! Now get to slicing, dicing, and dressing…

I bet you’ll love these recipes too:

• Healthy Yogurt Dressing (or Dipping Sauce) with Dill, Lemon and Garlic
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• Simple No-Knead Sourdough Bread Recipe
• Homemade Black Bean & Quinoa Veggie Burger Patties
• Roasted Two-Bite Garlic & Herb Smashed Potatoes