Sunflower Slaw

This colorful side dish brings a crunch and a punch of flavor to any cookout, fish fry or potluck dinner.

Recipe and Photograph by Sarah McCullen


1 small head purple cabbage, sliced

1 small head green cabbage, sliced

½ red bell pepper, sliced

½ cup bacon bits

¾ cup sunflower seeds

½ cup chopped cilantro

½ cup dried cranberries

3-4 green onions, sliced

½ cup mayonnaise

¼ cup apple juice

¼ cup sherry vinegar

2 tablespoons honey

1 tablespoon onion powder

1 tablespoon granulated garlic

1 teaspoon black pepper


Remove outer leaves of cabbages, slice in half longways, then slice to create long, thin strips. Slice bell pepper into thin strips, and toss cabbage, bell pepper, bacon bits, sunflower seeds, cilantro, cranberries and green onions in a large bowl.


In a separate small bowl, combine mayo, apple juice, vinegar, honey and spices, and whisk to combine. Drizzle over the salad and toss until well combined. Refrigerate 4 hours or overnight before serving.

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