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Fresh Honey Mustard Coleslaw Recipe with Apple and Toasted Seeds

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A crisp, light coleslaw featuring a sweet-tangy honey mustard dressing, fresh apple, and toasted sunflower seeds for a nutty crunch. Perfect as a vibrant side dish for summer picnics and grilled meats.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded (about 300g)
  • 2 cups red cabbage, finely shredded (about 150g)
  • 1 large carrot, julienned or shredded (about 100g)
  • 1 medium crisp apple (Honeycrisp or Fuji), julienned (about 150g)
  • 2 tablespoons whole grain mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste
  • 1/4 cup raw sunflower seeds (about 30g), toasted lightly in a dry pan

Instructions

  1. Rinse and dry the cabbages well. Using a sharp knife or mandoline, shred the green and red cabbage finely, aiming for about 4 cups green and 2 cups red.
  2. Peel and shred the carrot, then julienne the apple, leaving the skin on for color and nutrients. This step should take around 15 minutes.
  3. Heat a dry skillet over medium heat. Add the raw sunflower seeds and toast, stirring frequently, for about 3-5 minutes or until golden and fragrant. Remove immediately and set aside to cool.
  4. In a small bowl or jar, combine 2 tablespoons whole grain mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, and 3 tablespoons olive oil. Whisk or shake vigorously until the dressing emulsifies and thickens slightly. Season with salt and freshly cracked black pepper to taste.
  5. In a large mixing bowl, add the shredded cabbage, carrot, and apple. Pour the dressing over the veggies and toss gently but thoroughly, ensuring every shred is lightly coated.
  6. Add the toasted sunflower seeds last and give a gentle fold to distribute.
  7. Taste and adjust seasoning if needed. Let the coleslaw sit for 10-15 minutes before serving to let the flavors mingle, but it’s also great fresh.

Notes

Toss apple slices with lemon juice to prevent browning. Toast sunflower seeds carefully on medium-low heat and stir constantly to avoid burning. Dressing can be thinned with a splash of water if too thick. Prepare veggies and dressing separately ahead of time and combine just before serving to keep crispness.

Nutrition

Keywords: coleslaw, honey mustard, apple, sunflower seeds, side dish, summer salad, fresh, easy recipe

Find it online: https://lirafood.com/fresh-honey-mustard-coleslaw-recipe-with-apple-and-toasted-seeds-easy-perfect-side-dish/