Red Cabbage and Fennel Slaw With Sunflower Seeds

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This crisp, colorful slaw is simply a satellite isolated from your mean mayonnaise-heavy mound of cabbage. Here, the shredded vegetables are dressed successful a tangy-sweet vinaigrette that softens them slightly. Toasted sunflower seeds adhd a delightfully nutty crunch.

To work the accompanying story, see: Put a small much awe successful your slaw.

From cookbook writer and registered nutritionist dietitian Ellie Krieger.

Ingredients

measuring cup

Servings: 8 (makes a scant 8 cups)

1/3 cupful unsalted, hulled sunflower seeds
1/4 cupful walnut lipid oregon extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoonful honey
1/4 spoon good salt
1/4 spoon freshly crushed achromatic pepper
5 cups shredded reddish cabbage
1 mean fennel bulb, halved, cored and thinly sliced (4 cups)
1 ample carrot, shredded (1 cup)
1/2 cupful thinly sliced reddish onion

Nutritional Facts

Per serving (1 cup)

Calories
130
Fat
10 g
Saturated Fat
2 g
Carbohydrates
12 g
Sodium
115 mg
Protein
3 g
Fiber
3 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered nutritionist dietitian Ellie Krieger.

Tested by Miriam Albert.

Published July 18, 2018

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Updated March 16, 2026

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