Coleslaw as a salad is generally not the healthiest choice as it is usually loaded with mayonnaise (which is high in oil and fat!). We replaced some of the mayo in this recipe with Greek yogurt to lighten it up without sacrificing flavour. Cabbage is also a great veggie that lasts very well in the fridge, so you can make coleslaw for days!
To shred the cabbage, cut the head in half from the top to the stem, and then cut the smaller heads in half. You should end up with 4 halves. Remove the core by cutting it off on an angle. You can now slice this piece of cabbage as thinly as you can.
To shred the carrots, you can either use a vegetable peeler and cut in thin pieces, or use a grater on the large holes.
Place vegetables in a large bowl.
Make the dressing by combining all of the ingredients in a glass and stirring until well combined. Adjust seasoning to taste.
Pour dressing over the salad and top with the sunflower seeds.
To make this recipe even faster, you can use a bag (about 350 to 450g) of pre-cut coleslaw mix which you can find at most grocery stores in the salad greens section. The cabbage is a heartier type of lettuce and will last for a few days, which makes this great for leftovers!