Description
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale Cabbage Salad has it ALL going on!!
Ingredients
Scale
- 1 small head green cabbage, chopped into a small dice
- ½ head purple cabbage, chopped into a small dice
- 2 medium carrots, peeled and chopped into a small dice
- 2 cups kale, ribs removed and chopped into a small dice
- ½ cup smoky plant-based bacon bits
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup dried cranberries
- 1 cup sunflower seeds
- ½ cup mayonnaise
- ¼ cup apple juice
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1½ tablespoon apple cider vinegar
Instructions
- Step 1: In a large bowl, stir together the green and purple cabbage along with the prepared carrots and kale.
- Step 2: Add the salt, pepper, smoky plant-based bacon bits, garlic, sunflower seeds, and dried cranberries. Stir well to combine. Set aside.
- Step 3: In a small bowl, whisk together the mayonnaise, apple juice, cider vinegar, and sugar until smooth.
- Step 4: Pour the dressing over the cabbage mixture and stir well to combine. Cover and refrigerate 4 hours for the best flavor.
- Step 5: Serve chilled with additional dried cranberries and sunflower seeds to the top, if desired.
Notes
This salad is best made ahead and allowed to sit in the refrigerator at least 4 hours, but overnight is best. Stir well before serving. Store in an air-tight container for up to 7 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Healthy Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 234 kcal
- Sugar: 10 g
- Sodium: 652 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.02 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 4 mg
Keywords: sunflower crunch salad, kale cabbage salad, BBQ side dish, healthy salad, copycat recipe