Sunflower slaw
6 servings
10 minutes
Sunflower slaw is a light, crunchy, and refreshing salad rooted in American cuisine. Its base consists of finely shredded cabbage and carrots accompanied by juicy apple, fragrant dill, and zesty green onions. The dressing made from lemon juice, sunflower oil, and olive oil adds a gentle tang with nutty notes while sunflower seeds provide textural contrast. It’s an ideal side dish for grilled meat or a standalone dish for a light dinner. Simple to prepare yet exquisite in flavor, it embodies the freshness and naturalness of ingredients creating a harmonious balance of sweetness, acidity, and crunchiness. Sunflower slaw is a great choice for summer picnics or healthy eating every day.
1
We pass the vegetables through the kitchen processor in medium grater mode alternately.
2
Half of a small cabbage head, removing the core first.
- Cabbage: 1 piece
3
Peeled carrot.
- Carrot: 1 piece
4
Cored apple - if the apple is small, you can take two.
- Granny Smith apples: 1 piece
5
We cut off the tough stems of the dill and chop the dill leaves finely.
- Dill: 1 bunch
6
Chop the onion finely.
- Spring onion: 6 stems
7
Grate the lemon zest on a fine grater and squeeze the juice from half a lemon.
- Lemon: 1 piece
8
For the dressing, mix 2 tablespoons of lemon juice, 4 tablespoons of unrefined sunflower oil, and 2 tablespoons of olive oil.
- Lemon: 1 piece
- Unrefined sunflower oil: 4 tablespoons
- Olive oil: 2 tablespoons
9
Transfer all ingredients to a salad bowl and mix the chopped ingredients from the food processor with dill, zest, and dressing.
- Dill: 1 bunch
10
Sprinkle with peeled sunflower seeds on top.
- Sunflower seeds: 2 tablespoons
