Sunflower Crunch Kale Cabbage Salad
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale Cabbage Salad has it ALL going on!!
Servings: 12 cups
- 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.
Serving: 1serving | Calories: 227kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 644mg | Fiber: 4g | Sugar: 8g