Copycat Sunflower Crunch Kale Cabbage Salad Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
