Salad: United States – Great Plains United States (Kansas) – Sunflower Seed Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

- 6 cups (packed) shredded green cabbage (340 g)
- 2 cups shredded carrots (200 g)
- 1/2 cup hulled sunflower seeds, toasted (60 g)
- 1/4 cup finely chopped red onion (40 g)
- 1/2 cup mayonnaise (120 ml)
- 1/3 cup sour cream (80 ml)
- 2 tbsp apple cider vinegar (30 ml)
- 1 tbsp granulated sugar (12 g)
- 1 tsp Dijon mustard (5 ml)
- 1/2 tsp celery seed (1 g)
- 1/2 tsp kosher salt (2.5 g)
- 1/4 tsp freshly ground black pepper (0.5 g)
- 2 tbsp chopped fresh parsley (8 g) for garnish (optional)

Instructions

Short Description:
A crunchy, nutty take on classic coleslaw featuring shredded cabbage and carrots folded with toasted sunflower seeds and a creamy, tangy dressing. Bright, slightly sweet, and texturally distinct from traditional coleslaw.

Regional Notes:
This Kansas/Great Plains variation highlights locally grown sunflower seeds for a pronounced nutty flavor and extra crunch, reflecting the region's sunflower production. The creamy dressing is similar to Midwestern coleslaw but the sunflower seeds replace or supplement the usual mayonnaise-only texture, giving the salad a heartier bite common in Great Plains home cooking.

1. Toast the sunflower seeds: place the sunflower seeds in a dry skillet over medium heat and cook, stirring frequently, until they are fragrant and lightly golden, about 3–5 minutes. Transfer to a small bowl to cool.
2. Prepare the vegetables: finely shred the green cabbage and carrots (use a sharp knife, mandoline, or box grater). Place them in a large mixing bowl. Add the chopped red onion.
3. Make the dressing: in a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and homogenous.
4. Combine: pour the dressing over the shredded cabbage, carrots, and red onion. Add about three-quarters of the toasted sunflower seeds and the chopped parsley. Toss thoroughly until all vegetables are evenly coated.
5. Chill and meld flavors: cover the bowl and refrigerate for at least 20–30 minutes to let flavors marry and the cabbage soften slightly. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
6. Serve: transfer to a serving bowl, sprinkle the reserved toasted sunflower seeds on top for extra crunch, and garnish with additional parsley if desired. Serve chilled or at cool room temperature.