Broccoli Slaw W/ Sunflower Seeds Recipe

Toast sunflower seeds

Place 1 cup shelled sunflower seeds in a dry skillet over medium heat. Stir constantly for 4–6 minutes until seeds are golden and fragrant. Transfer to a small bowl to cool so they stop cooking in the hot pan.

While seeds cool, wash and dry any fresh produce (parsley, green onions). Prepare the shredded vegetables if not using pre-shredded slaw: finely shred broccoli stems and florets, thinly slice cabbage, and julienne or shred the carrot.

In a medium bowl, whisk together 3 tbsp Greek yogurt, 3 tbsp mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil until smooth.

Season the dressing with 3 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add a little more honey for sweetness, more vinegar or lemon for brightness, or salt to balance. If the dressing is too thick, whisk in 1–2 tsp water to reach desired consistency.

In a large mixing bowl combine 6 cups shredded broccoli slaw, 1 cup shredded carrot, 1 cup thinly shredded red cabbage, 4 tbsp sliced green onions, and 2 tbsp chopped fresh parsley.

Pour the dressing over the vegetables and toss thoroughly with tongs or two large spoons until the slaw is evenly coated. Use enough dressing to lightly coat — you may not need every last drop depending on preference.

Fold in 1 cup toasted sunflower seeds and, if using, 1 cup dried cranberries or raisins. Reserve 2 tbsp toasted seeds to sprinkle on top for garnish.

Taste the slaw and adjust seasoning with additional salt, pepper, or 1⁄4 tsp chili flakes if you want a little heat. If the slaw tastes flat, a small splash (1 tsp) of apple cider vinegar brightens it.

For best texture and flavor, refrigerate the slaw for at least 20–30 minutes to let flavors meld and the dressing soften the vegetables. If making ahead, store tightly covered in the refrigerator up to 24 hours; toss again before serving and add reserved sunflower seeds for crunch.

Serve chilled or at cool room temperature as a side dish, picnic salad, or topping for sandwiches and tacos.