Crunchy Nut Coleslaw
Add a delightful crunch to your next meal with this vibrant Crunchy Nut Coleslaw—an irresistible twist on the classic side dish. Featuring a colorful medley of green and purple cabbage, sweet carrots, and zesty green onions, this slaw is elevated by the satisfying crunch of toasted almonds and sunflower seeds. The creamy dressing, made with tangy Dijon mustard, apple cider vinegar, and a touch of honey, perfectly balances the savory and nutty flavors. Ready in just 20 minutes, this recipe is perfect for barbecues, picnics, or as a fresh, crunchy companion to grilled meats or sandwiches. Whether you're seeking a quick meal upgrade or a crowd-pleasing potluck dish, this coleslaw brings both flavor and texture to the table!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Purple cabbage
- 2 medium (julienned or shredded) Carrots
- 3 stalks (sliced thinly) Green onions
- 1 cup (toasted) Sliced almonds
- 0.5 cup (unsalted, toasted) Sunflower seeds
- 0.75 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Shred the green and purple cabbages, julienne or shred the carrots, and slice the green onions thinly. Place them all in a large mixing bowl.
Toast the sliced almonds and sunflower seeds in a dry skillet over medium heat, stirring frequently, until they are golden and fragrant. This should take about 4-5 minutes. Remove from heat and let them cool completely.
In a small bowl, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
Pour the dressing over the shredded vegetables in the large mixing bowl. Toss everything together until the vegetables are evenly coated with the dressing.
Add the toasted almonds and sunflower seeds to the bowl and gently fold them into the coleslaw mixture to maintain their crunch.
Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Give the coleslaw a quick toss before serving and enjoy!
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 44.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3084 mg | 66% | |
*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.
