Broccoli Slaw

Ingredients

• •1/4 cup raw unsalted hulled sunflower kernels
• •1/4 cup mayonnaise
• •1/4 cup sour cream
• •1 1/2 tablespoons apple cider vinegar
• •2 teaspoons honey
• •1/4 teaspoon fine salt, plus more to taste
• •1/4 teaspoon ground black pepper
• •1 bag broccoli slaw mix, 12 ounces, about 4 cups
• •1/4 cup dried cranberries
• •2 tablespoons finely diced red onion

Instructions

1. 1

   Toast and cool the sunflower seeds

   Put the sunflower kernels in a small dry skillet over medium-low heat. Cook for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer immediately to a plate and let cool while you prepare the dressing and onion. Keep the seeds separate until serving.

   
2. 2

   Whisk the creamy cider dressing

   In a large mixing bowl, whisk the mayonnaise, sour cream, cider vinegar, honey, salt, and pepper until smooth. The dressing should be creamy and loose enough to coat the slaw.

   
3. 3

   Toss, chill, and add crunch

   Prepare the broccoli slaw mix according to its package directions and pat away excess moisture if needed. Add it to the dressing with the dried cranberries and red onion. Toss thoroughly until the shreds are lightly coated. Cover and refrigerate for 20 minutes. Toss again, taste, and adjust the salt if needed. Fold in the cooled sunflower seeds just before serving.