Crunchy Coleslaw Salad Classic (Print Version)

A vibrant mix of cabbage, carrots, and sunflower seeds dressed in a creamy, tangy blend.

# 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, to taste
11 - Freshly ground black pepper, to taste

→ Toppings

12 - 1/2 cup roasted unsalted sunflower seeds

# Steps to Follow:

01 - In a large bowl, mix the green cabbage, red cabbage, grated carrots, and sliced green onions until evenly combined.
02 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle roasted sunflower seeds on top just before serving, reserving a few for garnish if desired.
05 - Serve immediately to enjoy maximum crunch or refrigerate up to 2 hours for a softer texture.

# Additional Tips::

01 -
  • It stays crunchy and refreshing even if you make it ahead, unlike most slaws that turn mushy.
  • The balance of creamy dressing with crisp vegetables and seeds makes it feel fancy without any fuss.
02 -
  • Don't dress the cabbage more than two hours ahead, or it will start to weep liquid and become soggy instead of crisp.
  • Unsalted sunflower seeds are your friend here—salted ones can make the whole dish taste one-note and overly salty.
03 -
  • Chill your bowl and even your utensils before mixing if it's hot outside—cold equipment keeps the slaw crisper longer.
  • Buy whole cabbage instead of pre-shredded; the homemade version tastes fresher and costs less too.
Return