Growing up in central Missouri, cole slaw was a staple on our table. It was served just as often as your typical romaine or iceberg lettuce salad, and it was always my preference. My Mom makes an incredible cole slaw and I have been eating that same cole slaw recipe since I was in diapers.
This slaw recipe was actually inspired by one of those shredded lettuce bags you find at the grocery store. It combined several types of shredded cabbage with sunflower seeds and bacon, and had a slightly sweet creamy dressing. I LOVE it, but it's extremely pricey for how simple the ingredients are.
Combine white cabbage, purple cabbage and kale with sunflower seeds, bacon and diced green onions to give this salad the perfect combination of crunch and salty bacon. The dressing is simple. The greek yogurt and lemon give it a tangy taste, while the sugar lends a slight sweetness.
I could honestly make a meal out of this. Enjoy!
Sunflower Slaw with Citrus Yogurt Dressing
A nutritious blend of kale, cabbage, and sunflower seeds is topped off with a creamy lemon dressing made with greek yogurt.
Ingredients
For the slaw
- 4 cups white cabbage,shredded
- 2 cups red cabbage, shredded
- ½ cup kale, finely shredded
- 3 slices bacon, cooked and crumbled
- 4 tablespoon sunflower seeds
For the dressing
- 3 tablespoon greek yogurt, full fat
- ½ teaspoon grated lemon zest
- 3 tablespoon lemon juice
- 2 tablespoon evoo
- 1 tablespoon shallot, finely chopped
- 3 tablespoon sugar*
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
For the slaw
- Combine all ingredients in a large bowl.
For the dressing
- In a small bowl, combine all ingredients. Whisk vigorously.
- Combine the slaw ingredients with the dressing, and allow to chill in the refrigerator for at least 10 minutes before serving.
Notes
- Feel free to substitute honey, but you may have to add a bit more to get to desired sweetness.
You may also like my Mom's Classic Country Coleslaw, or my version of a super healthy Cilantro Lime Slaw.