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Sunflower Crunch Salad Recipe

Sunflower Crunch Salad Recipe

Marie
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 kcal

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

Instructions
 

  • 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.
  • Whisk all of the dressing ingredients together in a small bowl until thoroughly combined.
  • Pour the dressing over the vegetable mixture and stir well together.
  • 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.
  • Transfer to a serving bowl and stir well. Top with optional dried cranberries and sunflower seeds and serve.