Sunflower – Ginger Slaw

Crisp, fresh and just the right amount of zing! Up your coleslaw game with a bit of fresh ginger and crunchy sunflower seeds, courtesy of Alabama chef Rob Varner.

Makes 1.5 quarts


For the dressing:

  • 1/3 cup sesame oil
  • 1/2 cup reduced fat or low sugar peanut butter
  • 1/4 cup honey
  • 1/4 cup rice wine vinegar
  • 2 tbsp. sriracha or your favorite hot sauce
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. fresh ginger, grated
  • 1 tbsp. garlic, finely minced
  • 1 lime, zested and juiced

For the slaw:

  • 16 oz. bag shredded coleslaw mix
  • 1 cup roasted sunflower seeds, shelled
  • salt and pepper to taste


  1. In a medium-sized mixing bowl, whisk together the dressing ingredients until well combined and smooth.
  2. In a larger bowl, pour in the slaw mix, then sprinkle the sunflower seeds on top.
  3. Gradually pour the dressing over the slaw mix to your preference, avoiding over-saturation if you prefer a lighter coating. Toss gently with tongs or forks to coat evenly.
  4. Taste and season with salt and pepper if needed. Enjoy as a fresh side dish or as a crunchy topping for sandwiches and burgers.