This crunchy and refreshing salad is a green dream! Packed with kale, cabbage, and sunflower seeds, it’s like a garden party in a bowl. 🌱
I love how the seeds add a fun crunch, and the colors make it so pretty! It’s a perfect side for any meal or a delicious lunch all on its own. Enjoy the crunch! 😄
Key Ingredients & Substitutions
Kale: The star of this salad, kale provides great nutrition and a hearty texture. If you prefer a milder green, use baby spinach or mixed salad greens instead.
Cabbage: A mix of green and red cabbage adds vibrant color and crunch. You can substitute with Napa cabbage or even shredded Brussels sprouts for a different taste.
Dried Cranberries: These add sweetness! If you want a lower-sugar option, try using chopped fresh apple or orange segments instead.
Sunflower & Pumpkin Seeds: Toasted seeds give a delightful crunch. For a nut-free salad, consider using toasted chickpeas or sunflower seed butter mixed into the dressing.
Honey or Maple Syrup: Either adds sweetness to the dressing. For a vegan option, stick with maple syrup or omit sweeteners altogether if you prefer a tangier taste.
How Do I Prepare Kale Without It Being Tough?
Kale can be a bit tough, but there’s a simple trick to make it more enjoyable: massage it! Here’s how:
- Remove the tough ribs from the kale leaves and chop them into bite-sized pieces.
- Drizzle a little olive oil (about a teaspoon) on the chopped kale.
- Using your hands, gently rub the leaves for about 2-3 minutes until they soften and darken in color.
Massaging the kale helps break down its tough fibers, making it more tender and pleasant to eat. Trust me, this small step can change the whole salad!
How Can I Make My Salad Dressing Creamier?
If you like a creamier dressing, you can easily modify the recipe! Here’s how:
- Add 1-2 tablespoons of plain yogurt or a nut-based cream to the dressing ingredients.
- Blend the dressing ingredients until smooth.
This creates a deliciously creamy texture that complements the crunch of your salad. Give it a try for a variation!
How to Make Sunflower Crunch Kale and Cabbage Salad
Ingredients You’ll Need:
Main Vegetables:
- 3 cups chopped kale, ribs removed
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
Add-Ins:
- 1/2 cup dried cranberries or raisins
- 1/2 cup toasted sunflower seeds
- 1/4 cup toasted pumpkin seeds (pepitas)
- 1/4 cup sliced almonds (optional)
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced (optional)
How Much Time Will You Need?
This delightful salad takes about 15-20 minutes of preparation time. After mixing, let it sit for about 10-15 minutes to allow the flavors to meld together. Altogether, you’ll have a tasty salad ready in under 30 minutes!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by chopping the kale into bite-sized pieces and removing the thick ribs. Then shred the green and red cabbage, and shred the carrots as well. Combine all these colorful veggies in a large mixing bowl—think of all that lovely crunch!
2. Add the Crunchy Extras:
Next, add the dried cranberries (or you can use raisins if you prefer), along with the toasted sunflower seeds and pumpkin seeds to your bowl. If you like, toss in some sliced almonds for an extra nutty flavor. Gently stir everything together so it mixes evenly.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, black pepper, and minced garlic if you’re using it. Stir until everything is well blended and slightly thick.
4. Combine the Salad:
Pour the dressing over your salad mixture in the big bowl. Toss thoroughly to ensure that every bite is coated with that delicious dressing.
5. Let it Rest:
Give your salad a chance to shine! Let it sit for about 10-15 minutes. This will help the kale soften a bit and let all those wonderful flavors mingle together nicely.
6. Serve and Enjoy:
Your Sunflower Crunch Kale and Cabbage Salad is now ready to be served! Enjoy it chilled or at room temperature. It’s great as a fresh side dish or even as a light meal all on its own. Dig in, and savor the crunchy goodness!
With a mixture of colorful veggies, a hint of sweetness from the cranberries, and some delightful crunch from the seeds, this salad is fresh, satisfying, and full of flavor. Enjoy every bite! 🥗
Can I Use Other Greens Besides Kale?
Absolutely! If kale isn’t your favorite, you can substitute it with baby spinach, arugula, or even mixed salad greens for a milder flavor and texture.
How Can I Make This Salad Vegan?
You can easily make this salad vegan by using maple syrup instead of honey in the dressing. It will still be deliciously sweet!
Can I Prepare This Salad the Night Before?
Yes, you can! Just prepare the salad without dressing and store it in the fridge. When you’re ready to serve, add the dressing right before eating to keep the vegetables crisp.
What If I Don’t Have Sunflower Seeds?
No problem! You can replace sunflower seeds with other nuts or seeds, like chopped walnuts, pecans, or even toasted chickpeas for a different flavor and crunch!
