Looking for a refreshing and tangy side dish to complement your meals? Look no further than this Easy Vinegar Coleslaw with Toasted Sunflower Seeds! Packed with crunchy cabbage, vibrant carrots, and a flavorful dressing, this coleslaw is sure to impress. Whether you’re serving it alongside grilled meats, sandwiches, or as a standalone salad, it’s bound to become a favorite at your table. Join us as we dive into the details of this simple yet delicious recipe, including ingredients, instructions, cook notes, variations, and even keto and low-carb versions!
Frequently Asked Questions (FAQs):
Q: Can I use pre-shredded coleslaw mix instead of grating the cabbage myself? A: Yes, you can use pre-shredded coleslaw mix for convenience. Just make sure it includes cabbage, carrots, and any other desired vegetables.
Q: Is there a substitute for tahini in the dressing? A: If you don’t have tahini on hand, you can substitute it with creamy peanut butter or almond butter for a similar nutty flavor.
Q: Can I omit the maple syrup for a sugar-free option? A: Yes, you can omit the maple syrup if you prefer a sugar-free version. You can adjust the sweetness to your taste by adding a sugar-free sweetener of your choice.
Ingredients:
Coleslaw Base:
- ½ medium cabbage, grated or thinly sliced
- 2 large carrots, grated
- 1 red bell pepper, finely diced
- ¾ cup red onion, finely diced
- ½ cup toasted sunflower seeds
- ½ cup toasted almond slivers
Dressing:
- 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
Instructions:
1. Prepare the Coleslaw Base:
- Grate or thinly slice the cabbage and carrots.
- Finely dice the red bell pepper and red onion.
- In a large bowl, combine the grated cabbage, carrots, diced bell pepper, diced onion, toasted sunflower seeds, and toasted almond slivers.
2. Make the Dressing:
- In a small bowl, whisk together the apple cider vinegar, rice vinegar, tahini, maple syrup, white miso, onion powder, garlic powder, and salt until smooth and well combined.
3. Combine and Toss:
- Pour the dressing over the coleslaw base and toss until evenly coated. Adjust seasoning to taste, adding more salt or maple syrup if desired.
4. Chill and Serve:
- Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve chilled, garnished with additional toasted sunflower seeds and almond slivers if desired.
Cook Notes:
- To toast sunflower seeds and almond slivers, simply place them in a dry skillet over medium heat, stirring occasionally until lightly golden and fragrant.
- Adjust the sweetness of the dressing by adding more or less maple syrup according to your taste preferences.
Variations:
- Creamy Coleslaw: Add ¼ cup of mayonnaise or Greek yogurt to the dressing for a creamier texture.
- Asian-Inspired Coleslaw: Swap the tahini for sesame oil and soy sauce for a delicious Asian twist.
Keto and Low-Carb Version:
To make this coleslaw keto or low-carb-friendly, consider the following modifications:
- Use a sugar-free sweetener instead of maple syrup in the dressing.
- Reduce the amount of carrots to lower the carb content.
- Substitute the maple syrup with a keto-friendly sweetener like erythritol or stevia.
With its crunchy texture, vibrant colors, and tangy dressing, this Easy Vinegar Coleslaw with Toasted Sunflower Seeds is a delightful addition to any meal. Whether you’re hosting a barbecue, picnic, or simply craving a refreshing side dish, this coleslaw is sure to please. So whip up a batch, chill it to perfection, and get ready to enjoy a burst of flavor with every bite!
