This easy and colorful sunflower coleslaw recipe uses salted sunflower seed kernels to add flavor and crunch. The slaw is best when it chills overnight.
Preparation Time
15 mins
Total Time
15 mins
Calories
252 Calories
Recipe Instructions
Step 1
Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.
Ingredients
sea salt to taste
2 tablespoons white vinegar, or to taste
2 tablespoons chopped white onion
0.5 teaspoon ground black pepper, or to taste
0.33333334326744 cup sliced green onions
0.5 cup mayonnaise, or to taste
0.75 cup halved and thickly sliced celery stalks
0.5 cup salted sunflower kernels
1 (12 ounce) package tri-color coleslaw mix (with green cabbage, red cabbage and
