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Close up of Easy Vinegar Coleslaw with Toasted Sunflower Seeds

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


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



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 (+/-) *


  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.


*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