SlawsAmericanEasy

Crunchy Broccoli and Cauliflower Slaw with Sunflower Seeds

Name: Crunchy Broccoli and Cauliflower Slaw with Sunflower Seeds
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) broccoli florets and stems, peeled, cut into florets, stems peeled and sliced thin; 12 oz (340 g) cauliflower florets, cut into florets, core removed; ½ cup (75 g) raw sunflower seeds; 3 tbsp (45 ml) apple cider vinegar; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (5 g) Dijon mustard; ½ tsp (2½ ml) honey; to taste fine sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A bright, crunchy raw slaw combining shredded broccoli and cauliflower with toasted sunflower seeds, tossed in a tangy apple cider vinaigrette. The vegetables stay crisp, and the toasted seeds add nutty depth and satisfying crunch. Perfect as a side dish, slaw topping, or light lunch.

Prep: 15 min
Cook: 5 min
Wait: 10 min
Total: 30 min
Makes: About 6 cups (serves 6 as a side)

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Steps

Before you start

Chill a large mixing bowl in the freezer for 10 minutes before assembling if you want the slaw extra crisp
Have all vegetables prepped and ready before mixing
If making ahead, dress the slaw no more than 2 hours before serving to keep vegetables crisp

1
Toast the sunflower seeds
- Place the sunflower seeds in a small dry skillet over medium heat.
- Toast, stirring frequently with a wooden spoon, for 3–4 minutes until fragrant and lightly golden.
- Transfer to a small plate to cool completely.
- Once cooled, roughly chop if you prefer smaller pieces, or leave whole.
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Ready when: Seeds are fragrant and light golden brown, a shade darker than raw
Tip: Don't walk away—seeds burn quickly. Toast over medium, not high.
2
Shred the broccoli and cauliflower
- Using a food processor fitted with the shredding disk, shred the broccoli florets and peeled stems.
- Set aside in a large mixing bowl.
- Shred the cauliflower florets the same way and add to the bowl.
- If using a box grater, shred by hand.
- Work quickly to keep the vegetables as fresh and crisp as possible.
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Ready when: Both vegetables are shredded into thin, bite-sized pieces
Tip: Shred right before assembling the slaw. Pre-shredded vegetables will begin to wilt.
3
Make the vinaigrette
- In a small jar with a tight-fitting lid, combine the apple cider vinegar, olive oil, Dijon mustard, and honey.
- Seal the lid and shake vigorously for 15–20 seconds until the mixture is emulsified and creamy.
- Alternatively, whisk together in a small bowl until combined.
- Taste and adjust with a pinch of salt and freshly ground black pepper.
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Ready when: Vinaigrette is creamy and well combined, with a balanced sweet and tangy taste
Tip: Shake the jar with both hands for best emulsification; whisking works but is less effective.
4
Combine and dress the slaw
- Pour the vinaigrette over the shredded broccoli and cauliflower.
- Using clean hands or two forks, gently toss everything together until every piece is lightly coated, about 1–2 minutes.
- Let the slaw sit at room temperature for 10 minutes so the vegetables begin to soften slightly and absorb the flavors.
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Ready when: Vegetables are evenly coated and glistening with dressing
Tip: Don't over-toss; gentle mixing keeps the vegetables from bruising or breaking down.
5
Finish and serve
- Transfer the slaw to a serving bowl or platter.
- Top with the cooled toasted sunflower seeds and a final generous grind of black pepper.
- Taste one more time and adjust the salt if needed.
- Serve immediately for maximum crunch.
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Ready when: Slaw is dressed, topped with seeds, and ready to eat
Tip: Add the sunflower seeds just before serving so they stay crispy and don't soften from the dressing.

Good to know

Tips

Raw broccoli and cauliflower are both crisp and tender when shredded finely; avoid pre-packaged shredded versions, which dry out quickly
Toasting the sunflower seeds is essential—it deepens their nutty flavor and creates the contrast that makes this slaw special
The 10-minute rest allows the vegetables to begin releasing their own moisture without becoming mushy, creating the perfect tender-crisp texture
Serve immediately after adding the sunflower seeds to preserve their crunch; if the slaw sits dressed for more than a few hours, toss in a few fresh toasted seeds before serving

Make ahead

Shred the broccoli and cauliflower up to 4 hours ahead and store in separate airtight containers in the refrigerator. Toast the sunflower seeds up to 2 days ahead and store in an airtight container at room temperature. Make the vinaigrette up to 1 week ahead and store in a jar in the refrigerator. Assemble the slaw no more than 2 hours before serving to maintain maximum crunch.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The slaw will soften slightly as it sits but remains flavorful. Do not freeze. If the slaw softens and you'd like to restore crunch, add a handful of fresh shredded vegetables and a few more toasted sunflower seeds before serving.

Substitutions

raw sunflower seeds → Raw pumpkin seeds (pepitas), raw almonds, or raw walnuts. Toast the same way. Seeds add earthy depth; nuts add richness. Use the same weight.
apple cider vinegar → Rice vinegar or white wine vinegar. Use equal amounts. Rice vinegar is milder; white wine vinegar is slightly sharper.
Dijon mustard → Wholegrain mustard or yellow mustard. Wholegrain adds texture; yellow mustard is milder. Use the same amount.
honey → Maple syrup or agave nectar. Use equal amounts. Both add sweetness and help emulsify the dressing.