Description
A colourful, refreshing slaw packed with crisp green and purple cabbage, sweet carrots, juicy apple, crunchy red pepper, fresh herbs, and roasted sunflower seeds, all tossed in a bright maple dressing with apple cider vinegar, lemon, and Dijon mustard.
Ingredients
For the Slaw
4 cups green cabbage, finely shredded (280 g)
2 cups purple cabbage, finely shredded (140 g)
2 large carrots, julienned or grated (180 g)
1 large crisp apple, thinly sliced or julienned (180 g)
½ red bell pepper, thinly sliced (75 g)
½ cup fresh parsley, chopped (15 g)
¼ cup green onions, thinly sliced (25 g)
⅓ cup roasted sunflower seeds (50 g)
For the Maple Dressing
3 tbsp extra-virgin olive oil (45 ml)
2 tbsp pure maple syrup (30 ml)
2 tbsp apple cider vinegar (30 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp Dijon mustard (5 g)
½ tsp garlic powder (1.5 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Place the finely shredded green cabbage, purple cabbage, carrots, sliced apple, red bell pepper, chopped parsley, and green onions in a large mixing bowl. Toss gently to distribute the ingredients evenly.
2. In a small bowl or jar, combine the extra-virgin olive oil, maple syrup, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk or shake until smooth and well combined.
3. Pour the maple dressing over the prepared vegetables and apple. Toss thoroughly until everything is lightly and evenly coated.
4. Add the roasted sunflower seeds and gently toss once more to distribute them throughout the slaw.
5. Allow the slaw to rest for 10–15 minutes before serving so the flavours can blend while the cabbage and carrots remain crisp.
6. Serve chilled or at room temperature alongside grilled chicken, sandwiches, wraps, or roasted vegetables.
Notes
Slice the vegetables evenly into fine, consistent pieces so the dressing coats everything well. Use a crisp, firm apple for the best texture and contrast with the vegetables. Add the roasted sunflower seeds shortly before serving to keep them crunchy. Do not overdress the slaw; toss thoroughly so everything is coated without excess dressing collecting in the bowl. Let the finished slaw rest for 10–15 minutes to allow the flavours to blend while preserving the crunch. For the best texture when preparing ahead, keep the vegetables and dressing separate until closer to serving time. Sunflower seeds can be replaced with another crunchy seed or nut and should be added shortly before serving. The maple dressing can be prepared in advance and stored in a sealed container. Whisk or shake again before using. The slaw can be served chilled or at room temperature. For presentation, transfer to a wide serving bowl or platter and scatter extra sunflower seeds and fresh parsley over the top.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American