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    Home » Holiday Inspired Recipes

    Published: Feb 8, 2020 · Modified: Feb 1, 2023 by Renée · This post may contain affiliate links · 73 Comments

    Make-Ahead Sunflower Crunch Salad

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    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!

    Vertical closeup title text image of colorful sunflower crunch copycat chopped 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!

    Jump to:
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • How long does it take to prepare this make-ahead chilled side dish?
    • Can this chilled chop salad be served as something other than a side dish?
    • Why this recipe is superior to what you can purchase in the grocery store?
    • What if I wanted a vegetarian salad? Can I leave the bacon out?
    • Why is this the perfect BBQ side dish?
    • What BBQ main course does this recipe best pair with?
    • Do I need a food processor to chop the cabbages and carrots?
    • The following video explains the process of how to slice a cabbage:
    • How long will this salad keep in the refrigerator?
    • Can I substitute other nuts for the sunflower seeds?
    • Additional side dishes to serve with your next BBQ:
    • Additional salad recipes:
    • Printable Recipe Card
    • Sunflower Crunch Kale Cabbage Salad

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    A horizontal photo of and extra colorful coleslaw with red, purple, orange, and greens in a white bowl.

    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
    • Carrots
    • Bacon Bits
    • Salt and Pepper
    • Apple Cider or Apple Juice
    • Mayonnaise
    • Sugar
    • 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
    • whisk
    • 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 vegetable dish.

    Can this chilled chop salad be served as something other than a side dish?

    By mixing up a big bowl of this copycat bagged salad mix, 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!

    Collage image of sunflower crunch salad with colorful napkin and carrots in the background.

    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. 

    Click here for my latest and greatest Kudos Kitchen tasty BBQ side dishes.

    Colorful bowl of kale cabbage salad with purple cabbage and carrots in the background.

    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?

    1. Because everyone loves it!
    2. It's a make-ahead time-saver.
    3. Healthy options are always popular!
    4. It's fresh and colorful!
    5. It's cold and crunchy!
    6. It pairs well will all types of food!!

    What BBQ main course does this recipe best pair with?

    • pulled pork
    • bbq chicken
    • ribs
    • brisket
    • bbq beef
    • hamburgers
    • cheeseburgers
    • sausages
    • pork chops

    What will YOU serve it alongside?

    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 you're 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 of how to slice a cabbage:

    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.

    Colorful coleslaw in a white bowl with a spoon and a colorful napkin in the background.

    Additional side dishes to serve with your next BBQ:

    • 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!"

    Become a member of the Misfits Market family and save up to 40% off organic produce and sustainably sourced groceries, delivered straight to your door.

    Additional salad recipes:

    This Chicken Cordon Bleu Salad is a hearty romaine lettuce salad loaded with chicken, ham, and Swiss cheese. It's then topped with a lightly sweet and tangy homemade honey Dijon vinaigrette that balances this delicious salad perfectly!

    A chef's salad isn't something only to be eaten at restaurants. You can easily make this Best Ever Chef's Salad with Homemade Blue Cheese Dressing at home with all the great add-ins and flavor you love!

    This Kale Salad with Fresh Berries is a deliciously healthy side dish that takes only minutes to prepare. It's chock full of Mother Nature's healthiest ingredients and then topped with a homemade vinaigrette which has just the right amount of tang to complement the hearty kale.

    Vertical closeup title text image of colorful sunflower crunch copycat chopped salad.

    ⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂

    Printable Recipe Card

    Sunflower Crunch Kale Cabbage Salad - kudoskitchenbyrnee.com @kudoskitchen

    Sunflower Crunch Kale Cabbage Salad

    Renee Goerger
    Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale Cabbage Salad has it ALL going on!! 
    4.39 from 118 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 20 mins
    chill time 4 hrs
    Total Time 4 hrs 20 mins
    Course healthy salad
    Cuisine American
    Servings 12 cups
    Calories 227 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    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.

    Nutrition

    Serving: 1servingCalories: 227kcalCarbohydrates: 17gProtein: 6gFat: 15gSaturated Fat: 2gCholesterol: 3mgSodium: 644mgFiber: 4gSugar: 8g
    Tried this recipe?Let us know how it was!

    Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.

    I sincerely hope you've enjoyed today's recipe for Sunflower crunch salad as much as I've enjoyed bringing it to you!

    A horizontal photo of a bowl of sunflower crunch chopped salad in a white bowl with a spoon.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

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    Reader Interactions

    Comments

    1. Johnny Baw says

      January 18, 2023 at 6:45 pm

      5 stars
      Is it really supposed to have 2tsp of salt? I'm going to cut it out next time as I'm a little sensitive. Otherwise delicious and crunchy!

      Reply
      • Renée says

        January 19, 2023 at 7:02 am

        Hi, Johnny!
        Of course, if you're sensitive feel free to cut back on the salt.
        That's always a wonderful idea. However, kosher salt isn't as strongly flavored
        as iodized table salt, and I always use kosher salt.
        If you don't already use kosher salt I suggest you give it a try.
        I appreciate you giving this recipe 5 stars. Thank you very much!!
        Have a wonderful day!
        Renee

        Reply
      • Smilingdown says

        February 26, 2023 at 7:15 pm

        Does the recipe really call for 1/4c. apple cider vinegar and 1 1/2T. apple cider vinegar which were separate on the ingredients list? I used 2T. Apple cider vinegar and adjusted the salt from 2t. to only 1/2t.
        Other than that the recipe was good.

        Reply
        • Renée says

          February 27, 2023 at 7:08 am

          Hello,
          The ¼ cup is of apple cider or apple juice. The sweet stuff. The beverage. Not cider vinegar.
          The apple cider vinegar is different, and that is 1½ tablespoons.
          I hope this helps. Cider vinegar and Apple Cider or Juice.
          Have a good day,
          Renee

          Reply
    2. Cathy says

      January 14, 2023 at 12:42 pm

      What would happen if you put the dressing on and keep it in the refrigerator? How long would it last? Would it get too mushy or be ok for a few days?

      Reply
      • Renée says

        January 14, 2023 at 1:57 pm

        It will definitely be okay for a few days. The cabbage and kale are hearty veggies that will stand up and retain their crunch.
        Go ahead and make it ahead. You'll be fine. That's also why the leftovers are ok to keep for awhile. I'd put a 6 day limit on it, however.
        I hope this is helpful.
        Have a great day,
        Renee

        Reply
    3. Kristina Olson says

      July 30, 2022 at 9:40 pm

      5 stars
      Delicious! Thank you for posting.
      One of my favorites. I have made it several times. It's handles substitutions very well. I have made with stevia, maple syrup and honey on separate occasions. Even used raisins when I didn't have cranberries and pumpkin seeds when I didn't have sunflower seeds. All variations were extremely enjoyable.
      I really appreciate your time and effort in sharing this must have recipe.
      Kristina

      Reply
      • Renée says

        July 31, 2022 at 8:25 am

        You are a doll, Kristina!
        Thank you for your lovely comment and the 5 star rating.
        I'm glad this recipe works so well for you and adapts to your tastes and preferences.
        Have a wonderful day,
        Renee

        Reply
    4. Wendy Jackson says

      July 23, 2022 at 2:16 pm

      Have you tried this with Greek Yogurt instead of mayo? If not, do you think it would be as good? Thank you!

      Reply
      • Renée says

        July 23, 2022 at 6:11 pm

        Hi, Wendy!
        I have not tried this with Greek yogurt, but I do have a few suggestions if you do.
        Make sure you cut back on the amount of vinegar used in the recipe. Since Greek yogurt has quite a tang to it already, I wouldn't want it to overpower the salad.
        You still want a nice balance of sweet and tart.
        I'd also cut back a on the amount of apple cider so the dressing is on the thicker side and not runny, but that's just me.
        Play around a little with the amounts, and taste as you go. That's your best bet.
        I don't know if this helps, but it's my suggestion. Let me know.
        Thanks so much for your question.
        Have a great day,
        Renee

        Reply
        • Wendy Jackson says

          September 04, 2022 at 10:10 am

          5 stars
          Your suggestions were great and the salad was very popular...served it to a large group and everyone wanted the recipe. I am making another batch now and realized I didn't reply. Thank you for a great recipe!

          Reply
          • Renée says

            September 04, 2022 at 1:44 pm

            I'm so happy this recipe was well received, Wendy. Thank you very much for letting me know.
            Thanks also for the 5-star rating. I appreciate it.
            Take good care,
            Renee

            Reply
    5. Melissa says

      May 31, 2022 at 5:56 pm

      Do you think using the bagged cole slaw would work instead of chopping fresh cabbage?

      Reply
      • Renée says

        June 01, 2022 at 7:08 am

        You bet. I'm not sure why, but for some reason, chopping cabbage is a zen experience for me. You do you though. I know the bagged slaw will work fine.
        Take good care,
        Renee

        Reply
    6. Melissa says

      May 31, 2022 at 5:54 pm

      Kitchen cheater question: Has anyone tried using the bagged coleslaw instead of cutting up the cabbage? I’m a fan of shortcuts. This looks delicious though.

      Reply
      • Renée says

        June 01, 2022 at 7:06 am

        Hi, Melissa!
        It's perfectly acceptable to use the bagged coleslaw mix. I'm a fan of taking shortcuts whenever and wherever possible. Enjoy the recipe! 🙂
        Renee

        Reply
    7. Denice says

      January 22, 2022 at 8:35 am

      5 stars
      This is such a easy and fresh salad! I will be making this often!

      Reply
      • Renée says

        January 22, 2022 at 10:34 am

        Great to hear it, Denice! Thanks for the 5-star rating too!!
        Take good care,
        Renee

        Reply
    8. Becky says

      September 30, 2021 at 9:56 am

      This has become my absolute favorite salad. I think it's partly because I love crunch and this is crunchy! It's so healthy and the flavors just meld together so well. I am vegan, so I top my salad at the time I eat it with a bacon alternative. I also use vegan mayo. Otherwise, I followed the recipe. I love making it up and having it to eat on all week long. Thank you for this fabulous recipe. You're right, it's better than anything I can buy. It is well worth taking the time to chop it up!

      Reply
      • Renée says

        September 30, 2021 at 12:28 pm

        That's awesome, Becky!
        I'm glad you were able to make the changes to the recipe to make it vegan.
        Thanks for the very thoughtful comment.
        Enjoy, and healthy eating!
        Renee

        Reply
    9. Jenny says

      July 19, 2021 at 9:41 pm

      5 stars
      Made this tonight for dinner and everyone loved it(even my super picky 9year old). I made it exactly to recipe except I didn’t add the garlic. Thanks for the great recipe! We will definitely be making it again.

      Reply
      • Renée says

        July 20, 2021 at 5:52 am

        This is awesome to hear, Jenny, especially about your picky 9-year-old. Priceless!
        Thanks so much for the 5-star rating. That means a lot to me.
        Please continue to enjoy the recipe. I'm so glad you do!
        Take good care,
        Renee

        Reply
    10. Patty says

      June 08, 2021 at 8:46 am

      This salad had the makings of being fabulous. I was in a rush and used my food processor to chop the carrots and cabbages. I would strongly recommend to take the time and hand chop all veggies.

      Reply
      • Renée says

        June 08, 2021 at 9:48 am

        Good to know, Patty. Was the consistency too mushy with the chopping blade?
        I did use the food processor (with the shredding blade) but then chopped everything into smaller bits with a chef's knife.
        It takes a bit longer this way, but the texture is more to my liking.
        I appreciate your taking the time to comment.
        Take good care.
        Renee

        Reply
    11. Patricia @ Grab a Plate says

      May 18, 2021 at 8:24 am

      5 stars
      Homemade is an awesome option! I love this and can't wait to enjoy it over and over (yay for sunflower seeds)!

      Reply
      • Renée says

        May 18, 2021 at 3:02 pm

        I agree about the sunflower seeds. I eat them by the handful!
        Thanks, Patricia!

        Reply
    12. Felice says

      May 09, 2021 at 8:02 am

      What can you substitute for apple juice?

      Reply
      • Renée says

        May 09, 2021 at 8:36 am

        Hi, Felice!
        I might try and substitute white grape juice, or apple cider. Both of those will work.
        Pear juice would also work, as would pineapple juice. Taste as you go and don't add the full amount the recipe calls for until you're sure it's going to work.
        What you're going for is a lightly sweet juice without much color so it won't alter the color of the salad.
        I hope this helps.
        Take good care,
        Renee

        Reply
    13. Tracey says

      December 23, 2020 at 11:30 pm

      Absolutely divine! Thank you so much for sharing

      Reply
      • Renée says

        December 24, 2020 at 7:12 am

        My pleasure. So happy you enjoy this recipe!
        Take good care, Tracey!
        Renee

        Reply
    14. Tammy says

      June 29, 2020 at 6:38 pm

      5 stars
      Has anyone tried adding some pasta to this salad? The salad itself is oh-so-tasty. I’ve added shredded chicken in the past, but wondered how a little bit of pasta would work here? I always seem to have a little extra dressing.

      Reply
      • Renée says

        June 30, 2020 at 1:59 pm

        I think that's an excellent idea, Tammy! There isn't anything I don't like pasta in, and this salad with pasta would be a winner!

        Reply
    15. Vanessa says

      June 04, 2020 at 2:37 pm

      Thanks for sharing! Could the green cabbage be substituted with kale or romaine?

      Reply
      • Renée says

        June 04, 2020 at 6:01 pm

        Hi, Vanessa!
        I think the romaine would be a good substitution for the green cabbage (since kale is already in the recipe).
        But, having said that, I don't think this salad would hold up as long in the refrigerator using the romaine.
        Probably just a day, two at the most. So be aware that making it ahead is likely not the best idea and leftovers
        should be eaten ASAP.
        I hope this helps. Enjoy the salad. Please let me know what you think, and which way you decided to go. I'd love to know.
        Take good care,
        Renee

        Reply
    16. Suzanne says

      June 04, 2020 at 2:35 pm

      This looks so good! I wouldn’t have thought to put these flavors together!

      Reply
      • Renée says

        June 04, 2020 at 6:05 pm

        Hi, Suzanne!
        I do hope you'll try this salad. It's always a huge hit!
        Enjoy!
        Take good care,
        Renee

        Reply
    17. Elizabeth says

      February 10, 2020 at 11:31 am

      5 stars
      Seriously, so much better than the packaged version!! Absolutely wonderful!!

      Reply
    18. Shadi Hasanzadenemati says

      February 10, 2020 at 9:27 am

      5 stars
      This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

      Reply
    19. StacyD says

      July 13, 2019 at 4:10 pm

      5 stars
      Love this for summer. Reduced sugar and salt but still delicious.

      Reply
      • Renée says

        July 13, 2019 at 5:31 pm

        Glad to hear it, and glad you made the adjustments you felt necessary. Thanks.
        Renee

        Reply
    20. Becky says

      July 03, 2019 at 12:18 pm

      5 stars
      Incredible!!!! I just made it again for our family 4th of July barbecue we're having tomorrow. I hate mayo so I subbed 1/4 c of the mayo with Greek yogurt and good gracious.....even better! Best salad recipe I've ever made. Thanks for sharing!

      Reply
      • Renée says

        July 03, 2019 at 1:03 pm

        Hi, Becky!
        This is so wonderful to hear and I'm so glad you adapted the recipe to your particular tastes and preferences! SO smart!!
        Glad you loved the recipe. I'm always happy to share!! Thanks for letting me know, and for the great star rating!
        Have a fantastic day!
        Renee

        Reply
    21. Cathy Phillips says

      July 03, 2019 at 12:06 pm

      1 star
      loved the veggies but didn't like the dressing flavor profile at all. It was way too salty and garlicky and just did not work well with the sweetness of the cranberries or the taste of a slaw. I feel like this could have been a much better salad with a different dressing. The kale also seemed completely unnecessary. Deleting the pin and will not make again.

      Reply
      • Renée says

        July 03, 2019 at 12:13 pm

        Everyone's opinion is different. I happen to love this salad and the dressing. The kale is for texture and nutrition.
        Have a lovely day.
        Renee

        Reply
    22. Catherine says

      May 23, 2019 at 2:50 am

      Is cider vinegar the same as apple cider? Made it twice and just used additional apple cider. I also substituted honey for sugar, because I had no sugar. It still taste amazing!

      Reply
      • Renée says

        May 23, 2019 at 6:01 am

        Hi, Catherine.
        Apple cider vinegar is vinegar. Not sweet. Vinegary. I use it in this salad to give it a little balance so it's not too sweet.
        As long as you enjoyed the salad the way you made it, I say keep making it like that! I'm so happy you loved the way it turned out!
        Renee

        Reply
    23. Rhonda says

      April 01, 2019 at 12:21 pm

      What kind of mayo do you use in this recipe? Looks delicious.

      Reply
      • Renée says

        April 01, 2019 at 3:35 pm

        I use Hellmann's. If you decide to use something like a MiracleWhip, I suggest cutting back on the amount of sugar called for in the recipe.
        Besides that, any mayo you use should be fine.
        Enjoy the salad, Rhonda!

        Reply
    24. Vicki says

      March 30, 2019 at 1:34 pm

      I'm not a fan of kale, would spinach hold up in this salad? Everything else sounds awesome.

      Reply
      • Renée says

        March 30, 2019 at 1:54 pm

        Hi, Vicki!
        Great question, but I'm not 100% sure. My guess would be no because I think it would get too soggy.
        If you're not a fan of kale, why not leave it out?
        Or, how about if you finely chop some broccoli (florets, and stems, if you're so inclined), and add those to the salad?
        I think that would be a terrific addition and one that would hold up well to all the other ingredients.
        Just a thought.
        I'm anxious to know what you decide to do. Let me know. I'd love to hear.
        Hope this helps.
        Take care,
        Renee

        Reply
    25. Toni | Boulder Locavore says

      March 29, 2019 at 12:28 am

      5 stars
      I loved it! So flavorful!

      Reply
    26. Lindsay Cotter says

      March 26, 2019 at 8:02 pm

      5 stars
      What a delicious side dish! It's sure to be a favorite!

      Reply
      • Renée says

        March 27, 2019 at 2:32 pm

        Thank you, Lindsay! It's always been a hit whenever I've served it!

        Reply
    27. Anne says

      March 26, 2019 at 11:55 am

      What is the serving size for this recipe? The nutrition facts says 1g, which must be a typo.
      Thank you

      Reply
      • Renée says

        March 26, 2019 at 12:33 pm

        Hi, Anne!
        Sorry about that. I've gone ahead and adjusted the post, recipe card, and the serving size for being 1 cup of salad.
        Thank you for bringing that to my attention.
        I hope you love this salad as much as I do!
        Take care,
        Renee

        Reply
    28. Jennifer says

      March 17, 2019 at 3:57 pm

      Does it keep for 5 days with the dressing mixed in, or do I keep it dry until ready to eat?

      Reply
      • Renée says

        March 17, 2019 at 4:10 pm

        Great question, Jennifer. Keep it dry until ready to eat. The day you're going to serve, add the dressing and chill for about 3-4 hours.

        Reply
    29. Diane Moody says

      March 13, 2019 at 8:00 am

      Thanks, Renee! Can't wait to try it!

      Reply
      • Renée says

        March 13, 2019 at 8:33 am

        You're welcome, Diane! Unfortunately, I can't limit myself to only a half cup! If I don't stop myself, I'd eat the entire bowl! LOL
        Enjoy!

        Reply
    30. Diane says

      March 12, 2019 at 8:01 pm

      Hey Renee, this sounds amazing! What is the portion per serving? I’m on Weight Watchers so I’d like to calculate the points.

      Reply
      • Renée says

        March 12, 2019 at 8:32 pm

        Hi, Diane!
        A serving size is approximately 1/2 cup. I hope this helps.
        Take care,
        Renee

        Reply
    31. Meagen Brosius says

      December 04, 2018 at 8:52 am

      5 stars
      I love how easy this is but it has so many awesome flavors and textures! Perfect for all my upcoming parties and events!

      Reply
      • Renée says

        December 04, 2018 at 11:28 am

        I'm glad you're thinking of entertaining with this salad. It really does please an entire crowd. Thanks, Meagen!

        Reply
    32. Wilhelmina Wessel says

      December 04, 2018 at 8:09 am

      5 stars
      I love all the delicious crunch! Totally addictive!

      Reply
      • Renée says

        December 04, 2018 at 8:12 am

        Thank you, and you're right. It's TOTALLY addictive!

        Reply
    33. Toni | Boulder Locavore says

      November 29, 2018 at 10:30 pm

      5 stars
      I love how easy this is to make!

      Reply
      • Renée says

        November 30, 2018 at 10:10 am

        It's a bonus after the delicious factor!

        Reply
    34. Alida | Simply Delicious says

      November 28, 2018 at 8:26 am

      So healthy, so delicious! Love all that crunch.

      Reply
      • Renée says

        November 30, 2018 at 10:11 am

        Thank you!

        Reply
    35. Liz says

      November 25, 2018 at 3:12 pm

      5 stars
      SO fabulous! I could eat this every single day...the perfect salad!

      Reply
      • Renée says

        November 27, 2018 at 10:48 am

        When I have it in my fridge, I definitely eat it every day. I seriously can't get enough!

        Reply
    36. Beth Lee says

      November 25, 2018 at 12:25 pm

      5 stars
      Such great instructions and tips, who needs the bag? Thanks so much for this!

      Reply
      • Renée says

        November 25, 2018 at 1:21 pm

        Thanks so much, Beth! I'm glad you like the recipe!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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