Save My sister showed up to a summer potluck with this coleslaw one year, and I watched people go back for seconds before the main course even started. What struck me wasn't just how fresh it tasted, but how she'd figured out that adding the seeds right before serving kept them from getting soggy. Now whenever I'm prepping sides, this is the first thing I think of.
I remember bringing this to a backyard barbecue where someone asked if I'd made it myself, and honestly, I was surprised by the question. It felt like such a casual thing to throw together, but there was something about the way the colors looked on the table, all those purples and oranges catching the afternoon light, that made it feel special.
Ingredients
- Green cabbage, 4 cups finely shredded: This is your base, and shredding it yourself rather than buying pre-shredded makes a real difference in texture and freshness.
- Red cabbage, 2 cups finely shredded: Adds natural sweetness and those gorgeous jewel tones that make the whole bowl more inviting.
- Carrots, 2 large peeled and grated: A box grater works better than a food processor here, giving you tender pieces that distribute evenly throughout.
- Green onions, 3 thinly sliced: The mild onion flavor adds depth without overpowering everything else.
- Mayonnaise, 2/3 cup: This is the glue that holds everything together, so don't skimp on quality.
- Apple cider vinegar, 2 tablespoons: The slight tang keeps the dressing from feeling heavy, and it's gentler than white vinegar.
- Honey, 1 tablespoon: Use real honey if you can, as it balances the acidity in a way sugar doesn't quite manage.
- Dijon mustard, 2 teaspoons: This gives you a subtle complexity that regular yellow mustard misses.
- Celery seed, 1/2 teaspoon: A small amount of this spice brings an unexpected earthiness that people can't quite identify but notice anyway.
- Salt and freshly ground black pepper, to taste: Always taste as you season, because different cabbages have different moisture levels and sweetness.
- Roasted sunflower seeds, 1/2 cup unsalted: These stay crispy longest if you add them just before eating, not before storing.
Instructions
- Prep your vegetables:
- Combine the shredded green and red cabbage, grated carrots, and sliced green onions in a large bowl. I like to keep my knife sharp for the green onions because they'll crush and brown if the blade drags instead of cutting clean.
- Whisk the dressing:
- In a small bowl, whisk the mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed until you get a smooth, creamy consistency. Take your time with this step because you want the flavors to actually blend together, not just sit as separate ingredients.
- Combine everything:
- Pour that dressing over your vegetables and toss with your hands or two spoons until every piece of cabbage is coated. This is one of those moments where you want to be thorough but gentle, so nothing breaks apart.
- Season and taste:
- Sprinkle in salt and pepper while you're tossing, then taste a small piece of cabbage to make sure you've got the balance right. You might need more seasoning than you'd expect because the vegetable volume is substantial.
- Add the seeds at the last moment:
- Just before serving, scatter the sunflower seeds over the top so they stay completely crisp and crunchy. If you're making this ahead, keep the seeds in a separate container and add them right when people are about to eat.
Save There's something grounding about making coleslaw by hand, the way your fingers work through the textures and you can smell the raw cabbage and vinegar mixing together. It transformed from feeling like just another side dish into something I actually looked forward to preparing.
When to Make This Ahead
You can assemble the salad without the seeds up to 2 hours before serving, and it will actually soften slightly, which some people prefer. I've found that if you're bringing this to an outdoor event, preparing it partially ahead of time takes the pressure off, and you can always add those seeds in a little dish on the side if you're worried about timing. The flavors actually deepen as it sits, so don't think of it as less fresh, just differently fresh.
Making It Your Own
This recipe is honestly a foundation, and I've seen people make it a hundred different ways depending on what they have on hand or what they're in the mood for. One friend added thin slices of apple for sweetness, another mixed in some raisins, and both versions disappeared just as fast as the original. The dressing is forgiving enough that you can experiment without ruining it, which is kind of the whole point of a good coleslaw.
Storage and Variations
This keeps well in an airtight container for up to 2 days, though the longer it sits, the less crisp the vegetables become. For a lighter version that's still creamy, try mixing half mayonnaise with Greek yogurt, which gives you tang and richness without quite as much heaviness. If you want to stretch it for more people, you can add shredded beets, purple cabbage, or even thinly sliced bell peppers without changing the basic method at all.
- Reserve a small handful of sunflower seeds to scatter on top right before serving for maximum visual impact and crunch.
- If the dressing seems too thick, thin it with a teaspoon of water or a splash more vinegar rather than adding more mayo.
- Taste the coleslaw about 10 minutes after mixing to catch any seasoning adjustments before guests arrive.
Save This coleslaw has become something I make without thinking twice, the kind of dish that reminds me why simple food done well matters so much. It's become the thing people actually remember from the meal, not the main course.
Recipe Guide
- → What makes this coleslaw crunchy?
The combination of finely shredded green and red cabbage, grated carrots, and toasted sunflower seeds provides a satisfying crunch in each bite.
- → Can I substitute mayonnaise in the dressing?
Yes, for a lighter option, you can replace half the mayonnaise with Greek yogurt, which adds creaminess and tanginess.
- → How should I store the coleslaw for best texture?
Serve immediately for maximum crunch or refrigerate up to two hours for a softer, melded texture without losing freshness.
- → Are there any suggested additions for extra flavor?
Adding raisins, dried cranberries, thinly sliced bell peppers, or chopped apples can introduce sweet and fresh layers of flavor.
- → What dishes pair well with this salad?
This salad complements grilled meats, sandwiches, and also works well as a standalone light lunch or side.