Description
Crunchy, creamy Sunflower Crunch Salad made with kale, cabbage, bacon, and seeds.
Ingredients
Scale
- 1 small head green cabbage, finely chopped
- 1/2 head purple cabbage, finely chopped
- 2 medium carrots, peeled and diced
- 2 cups kale, ribs removed and chopped
- 1/2 cup bacon bits
- 1 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup apple cider or apple juice
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Combine green cabbage, purple cabbage, carrots, and kale in a large bowl.
- Add bacon bits, sunflower seeds, dried cranberries, garlic, salt, and pepper, then stir well.
- Whisk mayonnaise, apple cider, vinegar, and sugar until smooth.
- Pour dressing over vegetables and stir until evenly coated.
- Cover and refrigerate for 4 hours before serving chilled.
Notes
- Serving size is 1 cup.
- Best made ahead and chilled at least 4 hours.
- Stir well before serving.
- Store in an airtight container up to 7 days.
- Prep Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 234
- Sugar: 10g
- Sodium: 652mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0.02g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 4mg