There’s something quietly nostalgic about this kind of salad — a whisper back to the early 2000s when the farm-to-table movement was still new, still earnest, still full of discovery. Back then, every farmers market table offered some version of this: crunchy cabbage, bright vinaigrettes, the warm toasty edge of pumpkin seeds or sunflower seeds, maybe a handful of local apples or cranberries tossed in for sweetness. It wasn’t trying to be complicated. It was simply real food — honest, bright, and deeply satisfying.
What’s beautiful is how timeless this kind of slaw remains. We still find variations of it tucked into artisanal sandwich shops, small independent cafés, and yes — those same farmers markets that never disappeared. The blend of cabbage and seeds feels very much like the language of farmers markets: humble ingredients elevated by texture, balance, and a sharp, clean vinaigrette.
Cabbage gives us that perfect crunch without the harsh bite of some other raw vegetables. It holds up to dressing beautifully, meaning this slaw can sit in the fridge for a day or two without collapsing or turning watery. In many ways, it improves overnight — making it ideal for lunches, picnics, or backyard dinners.
The dressing leans into the simplicity of early farm-to-table cooking: olive oil for richness, maple syrup for gentle sweetness (a nod to local sugars), Dijon for depth, lemon or apple cider vinegar for bright acidity. It emulsifies into a light, creamy vinaigrette that clings to every shred of cabbage.
It’s the kind of dish that still shows up beside small-batch cheeses, artisan bread stands, or early-season root vegetables. Walk through almost any serious farmers market — Winnipeg included — and you’ll find some vendor offering a version of this, either packed into little compostable containers or served alongside grilled sausages and fresh sauerkraut.
In many ways, this is one of those quiet recipes that never makes the headlines — but stays in kitchens for decades because it just works. Affordable. Flexible. Stores well. Feels a little bit healthy and a little bit indulgent at the same time.
Cabbage & Pumpkin Seed Slaw with Maple Dijon Vinaigrette
Ingredients
1 head green cabbage, finely shredded (about 4–5 cups)
2 julienned carrots
1/4 cup pumpkin seeds
1/4 cup sunflower seeds (or replace with more pumpkin seeds or other nuts)
1/2 cup chopped parsley (or cilantro)
Optional additions: basil or other fresh herbs, shredded apple, dried cranberries
- For the dressing:
1/3 cup olive oil
2 TBSP maple syrup
2 TBSP lemon juice or apple cider vinegar
1 TBSP Dijon mustard
Salt and Pepper to taste
Directions
- Combine all the salad ingredients in a large bowl.
- Whisk together olive oil, maple syrup, vinegar (or lemon), Dijon, salt, and pepper until smooth. Alternatively, shake in a well sealed jar until emulsified.
- Toss the dressing with the slaw ingredients until evenly coated.
- Let it sit for at least 15 minutes before serving to allow flavors to meld.
Notes
- If you're looking to elevate it even more:
Toast the pumpkin and sunflower seeds for better crunch and nutty depth.
Consider a pinch of chili flakes or a dash of garlic powder in the vinaigrette for a subtle kick.
If using lemon juice instead of vinegar, a small pinch of zest (¼ tsp) would add brightness.
