Copycat Sunflower Crunch Kale Cabbage Salad
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale Cabbage Salad has it ALL going on!!
Servings: 12 cups
Calories: 234kcal
Equipment
- food processor optional for shredding vegetables
- plastic wrap optional, for chilling
- garlic press optional
Ingredients
- 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 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 4 hours for the best flavor.
- 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: 1serving | Calories: 234kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 652mg | Potassium: 332mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2509IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg
