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
Ingredients
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
Instructions
- In a medium-sized mixing bowl, whisk together the dressing ingredients until well combined and smooth.
- In a larger bowl, pour in the slaw mix, then sprinkle the sunflower seeds on top.
- 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.
- Taste and season with salt and pepper if needed. Enjoy as a fresh side dish or as a crunchy topping for sandwiches and burgers.