Easy Vinegar Coleslaw with Toasted Sunflower Seeds! We love the versatility of coleslaw and this delicious version is a new family favorite.

Refreshing, crisp, and tangy, this Easy Vinegar Coleslaw with Toasted Sunflower Seeds is brimming with nourishing, plant-powerhouse ingredients. The toasted sunflower seeds and almond slivers give this tasty coleslaw a delicious nutty, crunch and depth of flavor.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We are a coleslaw loving family.  This tasty coleslaw is sure to become a new favorite.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This coleslaw is full of tangy flavors.  The toasted sunflower seeds and almond slivers give the coleslaw delicious dimension and crunch.
• Cabbage: We used the thin slicer blade on our food processor to shred the cabbage.  You can also use a green cabbage slaw mix if you wish.  Or you can also use the grater attachment for the cabbage or hand-slice.  The weight for the cabbage used was 18 oz.
• White Miso: We do not have any substitutions for the white miso. You can leave it out with the understanding that you may need to compensate by adding additional ingredients. We have not tested any alternatives so we do not have any to offer.
• Toasted Sunflower Seeds: The toasted sunflower seeds give fantastic flavor and a delicious crunch to the coleslaw.  To toast the sunflower seeds, simple place them into a dry skillet.  Turn the heat on medium and stir them around until toasty and aromatic.  Keep a close eye on them as they burn easily.  Immediately remove them from the pan when toasted as they will continue to toast and possibly burn if allowed to sit in the pan.  Do not toast the almond slivers and sunflower seeds in the same pan as they become toasted at different times.
• Toasted Almonds Slivers: The toasted almond slivers add a delicious crunch to the coleslaw.  To toast almond slivers, simple place them into a dry skillet.  Turn the heat on medium and stir them around until toasty and aromatic.  Keep a close eye on them as they burn easily.  Immediately remove them from the pan when toasted as they will continue to toast and possibly burn if allowed to sit in the pan.  Do not toast the almond slivers and sunflower seeds in the same pan as they become toasted at different times.
• Taste Testing Coleslaw Dressings: There is an art to arriving at the coleslaw dressing that perfectly suits your tastes.  The best way to test dressings is to place a small amount of the coleslaw in a tiny bowl, put a tiny bit of the dressing over top and mix well, then taste test.  Some dressings taste amazing before you dress the coleslaw, then once dressing the coleslaw, the dish falls flat.  That is because the dressing has to cover all the ingredients which then flattens the flavor of the dressing.  Additionally, some dressings taste really tangy or overly strong before dressing the dish, but once you dress the coleslaw, it coats all the ingredients and tastes amazing.
• Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong.  In this coleslaw, mild red onion perfectly complements the flavor.   Two – it ever so slightly reduces the crunch.  The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch.  Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish cannot be frozen.

Pantry Products:

• White Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• Food Processor (see blog post for options)

If you try this flavorful coleslaw, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Vinegar Coleslaw with Toasted Sunflower Seeds

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Total Time: 15 Minutes (+Rest Time)
• Yield: 4-6 Servings 1x
• Category: Salad
• Diet: Vegan

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Description

Refreshing, crisp, and tangy, this Easy Vinegar Coleslaw with Toasted Sunflower Seeds is brimming with nourishing, plant-powerhouse ingredients.

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Ingredients

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Coleslaw Base Ingredients:

• ½ medium cabbage, grated or thinly sliced *
• 2 large carrots, grated
• 1 red bell pepper, fine dice
• ¾ cup red onion, fine dice (+/-) *
• ½ cup toasted sunflower seeds *
• ½ cup toasted almond slivers *

Dressing Ingredients:

• ½ cup apple cider vinegar
• 1 teaspoon rice vinegar
• 2 Tablespoons tahini
• 2 Tablespoons pure maple syrup (+/-)
• 1 Tablespoon white miso *
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Pinch to ½ teaspoon sea salt (+/-) *

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Instructions

1. Place all the Coleslaw Base Ingredients into a bowl, set aside.
2. Place all the Dressing Ingredients into a small bowl, whisk until smooth and emulsified.
3. Taste test the dressing, adjust seasonings/ingredients to suit your personal preferences.
4. Pour the dressing over the coleslaw, mix well. Refrigerate for 30 minutes to allow the flavors to marry.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 4 to 6

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