full of fresh, crisp veggies, this slaw with apples, raisins & sunflower seeds brings new flavors to the classic dish.
slaw is one of those foods that can be either really, really good - crisp fresh veggies, light & creamy-but-not-gloppy dressing, bits of crunch & chew - or a soggy, mayo-drenched mess. thankfully this recipe is the former!
this recipe came about while i was halfway through my usual recipe for classic slaw (cabbage, finely chopped onion, grated carrot, creamy/tangy dressing). the dressing flavors are a bit similar to those in my broccoli salad recipe (crisp broccoli, chewy raisins, salty/crisp sunflower seeds), and boom. light bulb! what would happen if i mixed the two? and so this slaw with apples, raisins & sunflower seeds was born. it combines all of the goodness of each of those individual recipes, but with some fresh new accents. this slaw is so addicting! you will want to eat it for lunch, dinner, snack - maybe even breakfast. yes, it is that scrumptious.
next time you need to bring a dish to a party pot luck, or just want a light side dish - or, ahem, main dish - give this recipe a whirl. crisp, crunchy, sweet, creamy, tangy & a bit salty with a gorgeous golden glow (cheers to you, carrots!). it is a guaranteed success!
recipe: slaw with apples, raisins & sunflower seeds
- 4 c shredded cabbage (we used a pre-shredded bag from T.J's - 4 c right there!)
- 1/4c very finely minced onion
- 1/2 c finely diced apple
- 3/4 c shredded or finely chopped carrots
- 2 -3 heaping Tbsp vegan mayo (classic mayo is fine, but you may need a bit less)
- 1/4 c +/- apple cider vinegar
- scant 2-3 Tbsp maple syrup
- pinch of salt (roughly 1/8 - 1/4 tsp)
- freshly ground pepper (roughly 1/4+ tsp)
- 1/4 tsp + garlic powder
- 1/4 c raisins
- 2 Tbsp salted sunflower seeds
- add the cabbage, carrots, onion, apple & raisins to a large bowl and mix.
- in a separate bowl, whisk together the mayo, vinegar, salt, pepper & garlic
- taste the dressing and adjust the seasonings & mayo/vinegar/maple syrup as needed
- mix the dressing & veggies together. you may not need all of the dressing - add more or less to taste.
- cover & let sit on the counter for at least 30 minutes. this allows the salt to help draw out some of the moisture from the cabbage, and adds some extra flavor to the sauce.
- when you're ready to serve, toss the sunflower seeds into the slaw. scoop the slaw out of the bowl (there will be dressing left on the bottom - add it if you like. we tend to just leave it in the bowl) & into a serving dish.
s & h