It’s so easy to transform a simple bag of pre-shredded green cabbage, red cabbage, and carrots into an absolutely outstanding side salad. This particular creamy coleslaw recipe is made even more delicious with the addition of a crisp red apple and crunchy sunflower seeds. I’m fairly certain that this time-saving slaw is going to become one of your new favorite go-to summer recipes.
You’re next in line for the food table at a summer picnic. There’s a bowl of potato salad, a bowl of pasta salad, and a bowl of coleslaw. Which one do you go for first? For me, food safety issues aside, I will almost always go for the bowl of potato salad first, however, when it comes to which side salad I would most like to make and bring to the picnic, it will almost always be a bowl of coleslaw. Why? Because there is no cooking involved. And with store-bought bags of pre-shredded cabbage mixes to be found at almost every single market, a pot-luck picnic is made even easier. Y’all, seriously, this recipe takes less than 5 minutes to throw together. And it tastes so freaking good, I swear, you’ll want to make it over and over again all summer long, picnic or no picnic.
Ingredients:
- 1/3 Cup Mayonnaise
- 1 Tablespoon Apple Cider Vinegar
- 2 Teaspoons Poppy Seeds
- 1 Teaspoon Dried Parsley
- 1 Teaspoon Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 (9-oz.) Bag Shredded Green & Red Cabbage with Carrots
- 1 Red Apple, Cored and Cut into Matchsticks
- 3 Scallions, Chopped (Green Parts Only)
- 1/4 Cup Sunflower Seeds
Directions:
- In a large bowl, whisk together the mayonnaise, vinegar, poppy seeds, parsley, sugar, salt, pepper. and crushed red pepper flakes.
- Fold the shredded cabbage, apple, scallions, and sunflower seeds into the coleslaw dressing.
- Cover tightly and refrigerate for at least 4 hours before serving.
Suggestions:
- I highly suggest allowing this salad to marinate for at least 4 hours before serving.
- You can serve this coleslaw as a side salad or use it to top tacos, burgers, or sausages.
- The bag of shredded cabbage and carrots I used in this recipe came from Trader Joe’s. Similar mixes from other markets may come in different sizes. Try to find one as close to the same size as possible. A little more or less won’t hurt anything. If the mix you are using doesn’t include carrots, add one shredded carrot to the mixed cabbage.
- Use a crisp red apple for this recipe, such as Fuji, Gala, Honeycrisp, or Envy.
Improvements:
- Replace the apple in this recipe with fennel, celery, or jicama.
- Use pumpkin seeds in lieu of sunflower seeds.
- Toss in a few chopped walnuts or pecans.
- Add a handful of raisins or sweetened dried cranberries to the coleslaw.
Ingredients:
- 1/3 Cup Mayonnaise
- 1 Tablespoon Apple Cider Vinegar
- 2 Teaspoons Poppy Seeds
- 1 Teaspoon Dried Parsley
- 1 Teaspoon Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 (9-oz.) Bag Shredded Green & Red Cabbage with Carrots
- 1 Red Apple, Cored and Cut into Matchsticks
- 3 Scallions, Chopped (Green Parts Only)
- 1/4 Cup Sunflower Seeds
Directions:
- In a large bowl, whisk together the mayonnaise, vinegar, poppy seeds, parsley, sugar, salt, pepper. and crushed red pepper flakes.
- Fold the shredded cabbage, apple, scallions, and sunflower seeds into the coleslaw dressing.
- Cover tightly and refrigerate for at least 4 hours before serving.
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