Sunflower Crunch Chopped Salad Remix Simple Roots Recipes

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SUNFLOWER CRUNCH SALAD RECIPE



Sunflower Crunch Salad Recipe image

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!

Provided by Marie

Categories     Lunch

Time 4h15m

Number Of Ingredients 15

Additional dried cranberries and sunflower seeds to sprinkle
½ cup mayonnaise
¼ cup apple juice
2 TBS granulated sugar
2 cloves garlic, peeled and minced
1 ½ TBS apple cider vinegar
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

Steps:

  • 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.

Nutrition Facts : Calories 227 per 1 cup calories

SUNFLOWER CRUNCH SALAD



Sunflower Crunch Salad image

A nice crunchy cabbage salad with a tart dressing. I love coleslaw, but my husband does not like creamy dressings. This recipe has parts from many others, picked and chose to meet both our desires.

Provided by KayjaxE

Categories     Vegetable

Time 45m

Yield 1 big bowl, 6 serving(s)

Number Of Ingredients 10

1 cabbage, shredded
1 medium carrot, grated
4 green onions, finely chopped
1/4 teaspoon salt
1 teaspoon sugar
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1/2 cup sunflower seeds
1 cup chow mein noodles, raw

Steps:

  • Mix cabbage, carrot, and onions. Split approximately in half.
  • Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat.
  • Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl.
  • Mix the halves back together. Add sunflower seeds and chow mein noodles.
  • Serve immediately to retain crunch.

Nutrition Facts : Calories 239.4, Fat 17.5, SaturatedFat 2.1, Sodium 168.3, Carbohydrate 18.3, Fiber 5.6, Sugar 7, Protein 5.3

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