Photo: Stacy Zarin Goldberg for The Washington Post
This gem-colored slaw of red cabbage, carrot, onion and sunflower seeds has a luscious, punchy dressing that gets its sweetness healthfully from dried figs, which are whirred in a food processor with cider vinegar and extra-virgin olive oil. Together, these ingredients add just the right flavor punch to brighten a BBQ-sauce-slathered protein or burger or to enliven a summer salad spread.
Make Ahead: The slaw will keep for about 3 days in an airtight container in the refrigerator.
3 tablespoons hulled, unsalted sunflower seeds
4 dried Mission figs (about 1½ ounces), stemmed and cut into quarters
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar, or more as needed
1 tablespoon honey
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
4 cups very thinly sliced red cabbage
1 cup shredded carrot, (about 1 large carrot)
½ very thinly sliced small red onion
Toast the sunflower seeds in a dry skillet over medium heat, stirring frequently, about 3 minutes, until they are fragrant and a shade darker. Remove from the heat and let cool completely.
If the figs are very dry, rehydrate them by covering them with warm water for about 10 minutes, or until they soften a bit; drain.
Combine the figs, oil, vinegar, honey, salt and pepper in a mini food processor; puree or process to form a fairly smooth and emulsified dressing. Bits of fig will remain; that’s okay.
Pour the dressing into a large mixing bowl. Add the cabbage, carrot and red onion, then gently toss to coat evenly. Taste, and add more vinegar, as needed.
Add the toasted sunflower seeds just before serving.
Makes 4 cups
Total: 6 servings
Per serving: Calories 120; Total Fat 8g; (Sat Fat 1g); Protein 1g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 70mg; Total Sugar 9g