Sunflower Recipe ∘ Sunflower Coleslaw

I was making my old regular coleslaw one afternoon and found it too bland for company. I only had a few items on hand at the time to tweak the recipes, and pickles did not seem appropriate. So this is what I came up with. Very simple but very tasty. Since you use salted sunflower seeds, use salt sparingly.

Ingredients

• 1 (12 ounce) package tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
• ¾ cup halved and thickly sliced celery stalks
• 2 tablespoons chopped white onion
• ⅓ cup sliced green onions
• ½ cup salted sunflower kernels
• ½ cup mayonnaise, or to taste
• 2 tablespoons white vinegar, or to taste
• sea salt to taste
• ½ teaspoon ground black pepper, or to taste

Cooking Directions

1. Combine coleslaw mix, celery, white and green onion, and sunflower kernels in a large salad bowl. Mix in mayonnaise; sprinkle salad generously with white vinegar, salt, and black pepper to desired consistency and flavor. Refrigerate overnight and adjust seasoning if desired.

Nutrition Facts

• calories251.5
• carbohydrateContent11.2 g
• cholesterolContent11.4 mg
• fatContent22.2 g
• fiberContent2.3 g
• proteinContent3.6 g
• saturatedFatContent2.9 g
• sodiumContent184.6 mg
• sugarContent1 g