Sunflower Seed Coleslaw
photo by Susie D
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1 (1 lb) bag coleslaw mix (or you can grate your own cabbage)
- 1⁄3 cup sour cream
- 1⁄3 cup mayonnaise
- 1 small red onion, sliced very thin
- 1 teaspoon dried tarragon (or 1 Tbsp fresh chopped)
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- salt (to taste)
- pepper (to taste)
- 2 tablespoons sunflower seeds (ready to eat, no husks)
directions
- In large bowl, combine slaw mix (cabbage) and onion.
- In small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and sugar.
- Add salt and pepper.
- (to taste) Add dressing to cabbage mixture and toss to coat.
- Add sunflower seeds and toss again.
- Cover and refrigerate at least 1 hour for flavors to blend.
- Serve chilled or at room temperature.
- ~Maybe made up to 1 day ahead.
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Reviews
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Fabulous coleslaw, and this is from someone who does NOT like coleslaw. My dh and friends do, so I was making this for a potluck, I was stunned at how good it was, and how fresh-tasting it was, too. I substituted lowfat sour cream and mayo, but other than that, made it exactly as written. The tarragon adding a very subtle, sophisticated flavor, and the crunch & salt of the sunflower seeds was perfect for texture. I would consider using different toasted nuts (hmmm, pine nuts or walnuts, maybe), and for those who are averse to tarragon, maybe consider chipotle or wasabi gourmet mayo with fresh cilantro (for the chipotle) or parsley (for wasabi)? I would think you could tinker around with it if you like (maybe using broccoli coleslaw or other gourmet coleslaw mixes?), but it's really, really, really fabulous as is.
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I really liked the nutty flavor that the sunflower seeds added, and I thought the balsamic vinegar contributed to the uniqueness of this slaw as well. Thank you for suggesting coleslaw blend - it makes it so much easier, and putting the rest of the ingredients together took no time at all. I used Splenda instead of sugar.
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Tweaks
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I made this using my own grated cabbage for a quick start to my lunch this afternoon. I used a few substitutions. I substituted the vinegar with fresh lemon juice and the sour cream with plain fat-free yogurt. As for the mayo, I used regular mustard instead which I simply "love". Since I happened to have oregano at home, I used that instead of tarragon. I "LOVE" Sunflower seeds(which I have got hooked on to after coming to USA). This makes a delicious salad and I will make thi again, for sure!!
RECIPE SUBMITTED BY
kdp4640
United States