A Different Slaw for a Change
Brighten up your meals with "A Different Slaw for a Change," a vibrant twist on classic coleslaw that’s as refreshing as it is satisfying. This crunchy, colorful side dish features finely shredded red cabbage, crisp carrots, tangy green apple, and a bite of red onion, all topped with a sprinkle of toasted sunflower seeds and fresh parsley for added flavor and texture. The creamy yet zesty dressing, made with Greek yogurt, a touch of honey, and Dijon mustard, ties it all together with a perfect balance of tang and sweetness. Ready in just 20 minutes with no cooking required, this versatile slaw is ideal for picnics, potlucks, or as a bright, healthy accompaniment to grilled meats and sandwiches. Packed with fresh, wholesome ingredients, it’s the ultimate make-ahead dish that gets even better as the flavors meld. Serve it chilled for a refreshing twist that will leave everyone at the table asking for more.
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Recipe Information
Ingredients
- 1 small head red cabbage
- 2 medium carrots
- 1 large green apple
- 0.5 small red onion
- 2 tablespoons, chopped fresh parsley
- 0.25 cup toasted sunflower seeds
- 0.5 cup Greek yogurt
- 0.25 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Remove any damaged outer leaves from the red cabbage. Cut it in half, remove the core, and thinly slice the cabbage into fine shreds. Place the shredded cabbage into a large mixing bowl.
Peel the carrots and grate them into thin shreds using a box grater or food processor. Add to the mixing bowl with the cabbage.
Quarter the green apple and remove the core. Cut into matchstick-sized pieces (julienne) or grate it, depending on your texture preference. Add to the bowl.
Thinly slice the red onion into very fine pieces and add to the vegetable mixture.
Finely chop the fresh parsley and sprinkle it over the slaw. Add the toasted sunflower seeds for an extra crunch.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth and well combined.
Pour the dressing over the vegetable mixture and toss everything together thoroughly, ensuring all ingredients are coated evenly.
Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 71.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2513 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
