Red Cabbage and Fennel Slaw With Sunflower Seeds 8.000

Deb Lindsey for The Washington Post

Nourish Jul 19, 2018

This crisp, colorful slaw is a world apart from your average mayonnaise-heavy mound of cabbage. Here, the shredded vegetables are dressed in a tangy-sweet vinaigrette that softens them slightly. Toasted sunflower seeds add a delightfully nutty crunch.

To read the accompanying story, see: Put a little more awe in your slaw.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 8 cups

  • 1/3 cup unsalted, hulled sunflower seeds
  • 1/4 cup walnut oil or extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups shredded red cabbage
  • 1 medium fennel bulb, halved, cored and thinly sliced (4 cups)
  • 1 large carrot, shredded (1 cup)
  • 1/2 cup thinly sliced red onion


Toast the sunflower seeds in a dry skillet over a medium high heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Cool completely.

Whisk together the oil, vinegar, honey, salt and pepper in a liquid measuring cup, to form an emulsified dressing.

Toss together the cabbage, fennel, carrot and onion in a mixing bowl. Pour the dressing over the salad and toss to combine. Toss in the sunflower seeds just before serving.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger. CORRECTION: An earlier version of this recipe gave an incorrect yield of slaw. The correct amount is 8 cups.

Tested by Miriam Albert.

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