Copycat Sunflower Crunch Kale Cabbage Salad Recipe

Introduction

This Copycat Sunflower Crunch Kale Cabbage Salad is a vibrant, crunchy dish packed with fresh vegetables, savory bacon bits, and a tangy apple cider dressing. It’s a delightful mix of textures and flavors that’s perfect for a refreshing side or light lunch.

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 tablespoon 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, garnished with additional dried cranberries and sunflower seeds if desired.

Tips & Variations

• For extra crunch, toast the sunflower seeds lightly before adding them to the salad.
• Swap bacon bits for cooked pancetta or omit for a vegetarian version.
• Use Greek yogurt instead of mayonnaise for a lighter dressing.
• Letting the salad chill longer allows flavors to meld beautifully, so prepare it a day ahead if possible.

Storage

Store the salad covered in the refrigerator for up to 3 days. Stir gently before serving. This salad tastes best chilled and can be refreshed with a squeeze of lemon juice before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cabbage instead of green and purple?

Yes, you can use just one type of cabbage, but using both green and purple adds color and varied texture to the salad.

Is it necessary to refrigerate the salad for 4 hours?

Refrigerating for at least 4 hours helps the dressing to meld with the vegetables, enhancing the flavor, but if short on time, you can serve it sooner with a slightly less developed taste.

Copycat Sunflower Crunch Kale Cabbage Salad Recipe

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This Copycat Sunflower Crunch Kale Cabbage Salad is a refreshing and crunchy mix of green and purple cabbage, kale, and carrots, tossed with bacon bits, dried cranberries, and sunflower seeds. The salad is coated in a tangy and slightly sweet apple cider mayonnaise dressing, making it a perfect chilled side dish for any meal.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables

• 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

Other Ingredients

• ½ cup bacon bits
• 2 teaspoons salt
• 1 teaspoon pepper
• ½ cup dried cranberries
• 1 cup sunflower seeds

Dressing

• ½ cup mayonnaise
• ¼ cup apple cider (or apple juice)
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1½ tablespoon apple cider vinegar

Instructions

1. Prepare the vegetables: In a large bowl, combine the green cabbage, purple cabbage, carrots, and kale, all chopped into small dice. This creates the crunchy base of the salad.
2. Add mix-ins and seasonings: To the vegetable mixture, add salt, pepper, bacon bits, minced garlic, sunflower seeds, and dried cranberries. Stir well to combine all flavors thoroughly. Set this mixture aside.
3. Make the dressing: In a small bowl, whisk together mayonnaise, apple cider (or apple juice), apple cider vinegar, and sugar until the dressing is smooth and well blended.
4. Toss the salad: Pour the prepared dressing over the cabbage mixture and stir well to evenly coat all ingredients with the dressing. Cover the bowl and refrigerate the salad for at least 4 hours to allow the flavors to meld and develop fully.
5. Serve chilled: After chilling, serve the salad cold, optionally garnished with extra dried cranberries and sunflower seeds for added texture and visual appeal.

Notes

• For best flavor, refrigerate the salad for a minimum of 4 hours or overnight.
• If you prefer a vegetarian version, omit the bacon bits or substitute with smoked tempeh or coconut bacon.
• You can use apple juice as a substitute if apple cider is not available, but apple cider gives a more authentic tangy flavor.
• Make sure to chop the vegetables finely to blend textures and make the salad easier to eat.

Keywords: Sunflower Crunch Salad, Kale Cabbage Salad, Copycat Salad, Crunchy Salad, No-Cook Salad, Bacon Bits Salad, Dried Cranberries Salad