Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!!
Dig in! You’re going to love this colorful salad!
I came up with my own version of this crunchy chilled side dish because I used to love the prepared salad kit from the grocery produce department so much.
This kale, cabbage, and sunflower coleslaw is my copycat version of that similar bag salad, but I can say with 100% confidence that this recipe is far superior in taste and freshness!
Please enjoy the video showing how to make a sunflower crunch salad;Jump to Recipe
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making today’s make-ahead side dish is available at the end of this post. OR you can hit the “jump to recipe” button above to be taken directly to the recipe.
The ingredient list;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Green Cabbage
- Red Cabbage
- Fresh Kale
- Bacon Bits
- Salt and Pepper
- Apple Cider or Apple Juice
- Minced Garlic
- Apple Cider Vinegar
- Dried Cranberries
- Sunflower Seeds
Kitchen tools and equipment needed;
- large mixing bowl
- medium mixing bowl
- chef’s knife
- cutting board
- measuring cups and spoons
- wooden spoon or spatula
- vegetable peeler
How long does it take to prepare this make-ahead chilled side dish?
From the chopping to the mixing, this sunflower crunch salad will take approximately 20 minutes to prepare.
Chilling it in the refrigerator for at least 4 hours (but overnight is preferred) is the best way to get the most flavor out of this delicious and colorful dish.
Can this chilled chop salad be served as something other than a side dish?
By mixing up a big bowl of this copycat Dole salad, you can have it ready to eat for lunch (or dinner) anytime you like.
Also, feel free to add some cooked protein if you’re looking for something a little more substantial.
Whenever you serve this salad, for lunch, dinner, or even a party, be ready for people to fill their plates and then come back for more.
Kale and cabbage sunflower salad is a winning combination of flavors and textures that will soon become your signature dish!
Why this recipe is superior to what you can purchase in the grocery store?
I’ve added dried cranberries to the mix, and I’ve also added sweet apple cider (apple juice also works) to thin the dressing, and for a little touch of extra sweetness.
What if I wanted a vegetarian salad? Can I leave the bacon out?
By all means…YES!!! It’s your salad, your call!
Why is this the perfect BBQ side dish?
- Because everyone loves it!
- It’s a make-ahead time-saver.
- Healthy options are always popular!
- It’s fresh and colorful!
- It’s cold and crunchy!
- It pairs well will all types of food!!
What BBQ main course does this recipe best pair with?
- pulled pork
- bbq chicken
- bbq beef
- pork chops
- you name it!
Do I need a food processor to chop the cabbages and carrots?
No, not at all! I didn’t use one. I used a chef’s knife and a cutting board. But, of course, using a food processor will be faster.
If using a chef’s knife and cutting board, slice the cabbages into quarters, remove the cores (heart), and then thinly slice the quarters into strips, and chop into small pieces.
Easy, peasy with no extra equipment to wash!
The following video explains the process well;
How long will this salad keep in the refrigerator?
Keep it well covered in an air-tight container and it will last in the refrigerator for up to 7 days.
Can I substitute other nuts for the sunflower seeds?
Yes, of course!
Try making this with chopped pecans, hazelnuts, cashews, or even chopped macadamia nuts.
Since I’m a nut and seed girl, I’m certain that any (or all) of them would be a tasty addition.
Want other delicious sides to serve with your next pulled pork or bbq chicken dinner? I’ve got you covered;
- BBQ Side Dish Recipe Roundup (pictured below) from all your favorite food bloggers.
“With the help of this BBQ Side Dishes recipe roundup, your BBQ menu will keep your family and friends very full, and extremely happy!”
What is the serving size of this salad?
1 cup = 1 serving
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Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s crunchy chopped salad.
- 1 small head green cabbage chopped into a small dice
- 1 half 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 bacon bits
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup dried cranberries
- 1 cup sunflower seeds
- ½ cup mayonnaise
- ¼ cup apple cider or apple juice
- 2 tablespoons sugar
- 2 cloves garlic minced
- 1½ tablespoon apple cider vinegar
In a large bowl, stir together the green and purple cabbage along with the prepared carrots and kale.
Add the salt, pepper, bacon bits, garlic, sunflower seeds, and dried cranberries. Stir well to combine. Set aside.
In a small bowl, whisk together the mayonnaise, apple cider, cider vinegar, and sugar until smooth.
Pour the cider and mayonnaise dressing over the cabbage mixture and stir well to combine. Cover and refrigerate at least 60 minutes for the flavors to marry.
Serve chilled with additional dried cranberries and sunflower seeds to the top, if desired.
Serving size = 1 cup
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.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s recipe for Sunflower crunch salad as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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