Tangy Coleslaw Recipe with Sunflower Seeds (optional)
If you’re searching for an easy coleslaw recipe with abundant flavor and the perfect punch of tang, you’ve come to the right spot. With optional sunflower seeds (or beans), you can even work a little protein into your coleslaw too! I hope you enjoy this delicious, tangy coleslaw as much as we do.
- 1/2 medium head of cabbage (approximately 1.5 pounds) – finely sliced/shredded
- 3 large carrots, grated
- optional: 1-3 peeled and grated broccoli stalks
- 1/2 cup mayonnaise or vegan mayo substitute
- 2 Tbsp mustard (dijon, German, or stone ground preferred)
- 1.5 Tbsp apple cider vinegar
- 1 Tbsp fresh-squeezed lemon juice
- 1/2 tsp tsp sugar (or 1 Tbsp honey)
- Salt and pepper to taste (a few shakes of each)
Optional toppings or add-ins
- 1/2 cup fresh dill, finely chopped (added to dressing)
- 1 handful unsalted roasted or raw sunflower seeds (shelled kernels), as a topping at the time of serving
- 1 can chickpeas or black beans
Combine washed and prepared veggies in a large mixing bowl (finely sliced cabbage, grated carrots, optional broccoli stems)
In a separate bowl, combine all called-for dressing ingredients. Mix well. Taste-test and adjust salt, pepper, or acidity as needed.
Pour dressing over shredded veggies. Gently toss and mix until everything is thoroughly coated and combined.
Allow the coleslaw to sit (refrigerated) for 30 minutes or up to overnight before serving. Mix again before serving.
Add a sprinkle of sunflower seeds on top at the time of serving.
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.