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Sunflower Slaw

Contributed by: Jennifer Bier, MS, RD, LD Manager | Ambulatory Nutrition

Including nuts and seeds in your diet can help protect against fatty liver disease, as can avoiding sugar-sweetened beverages and ultra-processed foods. Almonds and sunflower seeds are particularly good sources of vitamin E and can help ensure you get the recommended amounts. Try this vinegar-based coleslaw with sunflower seeds for a tasty side dish to your summer meals.

  • 6 cups shredded cabbage
  • ½ – 1 cup shredded carrot (about 1-2 medium carrots)
  • ¼ cup apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1 teaspoon prepared mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup roasted sunflower kernels
  1. Place shredded cabbage and carrot in medium-size mixing bowl.
  2. In a separate small bowl or measuring cup, mix the vinegar, oil, honey, mustard, salt and pepper. Whisk together until smooth.
  3. Pour the vinegar-oil dressing over the vegetables and toss until coated.
  4. Shortly before serving, mix in the sunflower seeds. Waiting until the last moment will give you more crunch.

Cook’s Notes:

  • You can make this super-easy by using pre-shredded coleslaw mix.
  • Add some extra carrots for color.
  • If you prefer finely shredded cabbage, core and quarter a small head of cabbage and shred it on a box grater or in a food processor using a shredding attachment.