Wow, did I have a heck of a time coming up with sunflower seed recipes that I was happy with! You can read about my many trials here, but I did finally settle on a couple of recipes for the BSI submission. Here is one of them …
My husband was cooking up a barbecue-style lunch, so I thought a little slaw might go nicely. But to mix things up, I forgoed the mayo for a sunflower seed base and used some Asian ingredients for a different flavor. The end result was pretty tasty, but you can adjust the seasonings to your own personal tastes since there are so few ingredients.
Sweet Asian Sunflower Slaw
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free, optionally Gluten-Free, and optionally Soy-Free.
- 1/4 Cup Sunflower Seeds plus extra for sprinkling
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Maple Syrup
- 2 Teaspoons Soy Sauce or Wheat-Free Tamari (for gluten-free) (use coconut aminos or chickpea tamari for soy-free)
- 1 Teaspoon Sesame Oil
- 1/8 Teaspoon Ground Ginger (optional)
- 1 Bag Coleslaw Mix
- 1 Large Carrot, thinly sliced or grated
Grind the sunflower seeds in a spice grinder until they turn into a powder. Place the ground seeds in a medium-size bowl, and whisk in the vinegar, maple, soy, sesame oil, and ginger until smooth. If you leave it to sit, the mixture will thicken more as the seeds absorb the moisture. Taste test, and adjust seasonings as you wish (soy for salty, maple for sweet, vinegar for tangy, and oil for richness).
Add as much of the coleslaw mix as you like (I used about 2/3 of the bag) and garnish with the carrot. If you aren’t into garnishing, just mix that grated carrot right in.
Yields 3 to 4 sides of slaw