Roasted Sunflower Seed Cabbage Coleslaw

May 30th, 2009 by Jean Duane


Eating raw vegetable salads is one of the delights of summer and here is a recipe that is fast and easy to make with a new twist — roasted sunflower seeds. It is pretty on the table and compliments many meals, and no one will know they are eating GFCF. The home-made dressing features a zingy blend of sweet and sour. Try it and let me know how you like it!
Roasted Sunflower Seed Coleslaw
1/3 cup sunflower seeds
8 oz can of pineapple chunks (unsweetened, drained)
16 oz package coleslaw mix (with shredded carrots, purple and green cabbage)
To toast the sunflower seeds, place them in a hot dry skillet. Keep them moving around the hot skillet until the toast. Add to coleslaw mix and pineapple chunks.

Toasted Sunflower Seed Cabbage Coleslaw

Toasted Sunflower Seed Cabbage Coleslaw


Coleslaw Dressing
7 oz. silken soft tofu
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon garlic salt
2 TBS olive oil
2 tbs Agave nectar
(Note: Agave Nectar is a sweetener made from the Agave cactus and available in most grocery stores.) Steam the tofu for 10 minutes. Place tofu and all other ingredients in a food processor and process until smooth. Mix with coleslaw and sunflower seeds. Salt to taste. (c)Alternative Cook, LLC 2009. All Rights Reserved.

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5 Responses to “Roasted Sunflower Seed Cabbage Coleslaw”

  1. Comment by Michael%9

    amazing stuff thanx 🙂

  2. Comment by Jean Duane

    I would welcome you suggestions on other money making programs. Thank you. Jean

  3. Comment by pink sheets

    Hi there I like your post

  4. Comment by pink sheet

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