Copycat Sunflower Crunch Kale Cabbage Salad Recipe

Introduction

This Copycat Sunflower Crunch Kale Cabbage Salad is a vibrant and crunchy dish packed with fresh vegetables, savory bacon bits, and a tangy, creamy dressing. It’s a perfect side for any meal or a refreshing lunch on its own.

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 tablespoons apple cider vinegar

Instructions

1. Step 1: In a large bowl, stir together the green and purple cabbage along with the prepared carrots and kale.
2. Step 2: Add the salt, pepper, bacon bits, garlic, sunflower seeds, and dried cranberries. Stir well to combine. Set aside.
3. Step 3: In a small bowl, whisk together the mayonnaise, apple cider, apple cider vinegar, and sugar until smooth.
4. Step 4: Pour the cider and mayonnaise dressing over the cabbage mixture and stir well to combine. Cover and refrigerate for 4 hours to develop the best flavor.
5. Step 5: Serve chilled with additional dried cranberries and sunflower seeds sprinkled on top, if desired.

Tips & Variations

• For extra crunch, lightly toast the sunflower seeds before adding them to the salad.
• You can substitute apple cider with fresh apple juice for a milder sweetness.
• Add chopped green onions or fresh herbs like parsley for added brightness.
• Use homemade bacon bits or cooked and crumbled bacon for a fresher flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, but the greens may soften after longer storage. Stir gently before serving. This salad is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better after sitting in the refrigerator for a few hours to allow the flavors to meld. Prepare it at least 4 hours before serving or the day before for best results.

Can I replace mayonnaise with a healthier alternative?

Absolutely. You can use Greek yogurt or a dairy-free yogurt substitute to lighten up the dressing while maintaining creaminess and tang.

Copycat Sunflower Crunch Kale Cabbage Salad Recipe

Print Recipe

★★★★★

5 from 141 reviews

This Copycat Sunflower Crunch Kale Cabbage Salad is a vibrant and crunchy salad featuring a mix of cabbage, kale, carrots, and sunflower seeds, tossed in a tangy apple cider and mayonnaise dressing. Perfect for a refreshing side or light meal, this salad combines textures and flavors with a hint of sweetness from dried cranberries and a smoky touch from bacon bits.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

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Vegetables and Nuts

• 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
• 1 cup sunflower seeds

Add-ins

• ½ cup bacon bits
• ½ cup dried cranberries

Seasonings

• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced

Dressing

• ½ cup mayonnaise
• ¼ cup apple cider (or apple juice)
• 1½ tablespoons apple cider vinegar
• 2 tablespoons sugar

Instructions

1. Prepare the vegetables: In a large bowl, combine the chopped green cabbage, purple cabbage, carrots, and kale. Ensure all vegetables are diced finely to create a consistent texture throughout the salad.
2. Add the seasoning and mix-ins: To the bowl, add salt, pepper, bacon bits, minced garlic, sunflower seeds, and dried cranberries. Stir thoroughly so all ingredients are evenly distributed.
3. Make the dressing: In a separate small bowl, whisk together mayonnaise, apple cider, apple cider vinegar, and sugar until smooth and well combined.
4. Combine salad and dressing: Pour the prepared dressing over the cabbage mixture. Stir well to ensure every ingredient is coated with the tangy and sweet dressing.
5. Chill and serve: Cover the salad and refrigerate for at least 4 hours to enhance the flavors. Serve chilled, optionally garnished with extra dried cranberries and sunflower seeds for additional crunch and sweetness.

Notes

• Use apple juice as an alternative to apple cider if unavailable.
• For a vegetarian version, omit the bacon bits or substitute with smoked tempeh or coconut bacon.
• To make it vegan, replace mayonnaise with a vegan mayo alternative and omit bacon bits.
• Chilling the salad allows flavors to meld and improves the taste significantly.
• Adjust the sugar amount if you prefer a less sweet dressing.
• Additional toppings like chopped fresh herbs can be added for a fresh twist.

Keywords: kale salad, cabbage salad, sunflower seeds salad, crunchy salad, copycat recipe, healthy salad, make-ahead salad