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Sunflower Crunch Salad Recipe
Marie

Sunflower Crunch Salad Recipe

This delicious salad is filled with crunch and plenty of colour. It is perfect for BBQ’s, Potluck Suppers and holiday get-togethers! I could eat it anytime!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Calories: 227
Ingredients Method

Ingredients
  

FOR THE SALAD:
  • ½ small head of red cabbage trimmed and chopped into a small dice
  • 1 small head of green cabbage trimmed and chopped into a small dice
  • 2 cups kale ribs removed and chopped into small dice
  • 2 medium carrots peeled and chopped into small dice
  • ½ cup of bacon bits
  • 1 ½ tsp fine sea salt
  • 1 tsp ground black pepper
  • 1 cup sunflower seeds
  • ½ cup dried cranberries
FOR THE DRESSING:
  • ½ cup mayonnaise
  • ¼ cup apple juice
  • 2 TBS granulated sugar
  • 2 cloves garlic peeled and minced
  • 1 ½ TBS apple cider vinegar
TO SERVE: (optional)
  • Additional dried cranberries and sunflower seeds to sprinkle

Method
 

  1. Prepare all of your vegetables. Toss them together in a bowl to combine. Add the salt and pepper, sunflower seeds, and bacon bits. Again, toss well together to combine.
  2. Whisk all of the dressing ingredients together in a small bowl until thoroughly combined.
  3. Pour the dressing over the vegetable mixture and stir well together.
  4. Cover and place in the refrigerator to chill for at least one hour. It is best if left for four hours. This will allow for the flavours to meld beautifully.
  5. Transfer to a serving bowl and stir well. Top with optional dried cranberries and sunflower seeds and serve.