Name: Sunflower Coleslaw
Ingredients: 1 (12 ounce) package tri-color coleslaw mix (with green cabbage, red cabbage and carrots); 0.75 cup halved and thickly sliced celery stalks; 0.5 cup salted sunflower kernels; 1/3 cup sliced green onions; 2 tablespoons chopped white onion; 0.5 cup mayonnaise, or to taste; 2 tablespoons white vinegar, or to taste; 0.5 teaspoon ground black pepper, or to taste; sea salt to taste

Ingredients

1 (12 ounce) package tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
0.75 cup halved and thickly sliced celery stalks
0.5 cup salted sunflower kernels
1/3 cup sliced green onions
2 tablespoons chopped white onion
0.5 cup mayonnaise, or to taste
2 tablespoons white vinegar, or to taste
0.5 teaspoon ground black pepper, or to taste
sea salt to taste

Steps

Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.