Sunflower Crunch Salad Recipes

SUNFLOWER CRUNCH SALAD (WITH RAMEN!)

Sunflower Crunch Salad (With Ramen!) image

Ok - this is one of those recipes that sounds questionable & becomes more appealing when the budget closes in. We used to make this a hundred years ago when we were in college on tight budgets... Time passed, the recipe was lost & today it showed up in an email from The Witchita Eagle! It's cheap, not entirely bad for you with the fresh vegies (& nuts) & tastes unbelievably good! LOL - am adding cabbage to the shopping list because mine in the garden are just too small! There was no serving size listed so I opted for 4 to 6 - you'll see. Awesome potluck or picnic dish - just mix vegies, ramen & dressing on site & serve.

Provided by Busters friend

Categories Onions

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cabbage, medium head shredded
2 green onions, minced
5 5/8 ounces ramen noodles, chicken flavored (2 packages in US)
3/4 cup sunflower oil (olive, peanut oils OK too)
6 tablespoons red wine vinegar
2 teaspoons salt
1/2 teaspoon pepper
5 tablespoons sunflower seeds, hulled
1 cup almonds, toasted slivered

Steps:

Mix cabbage and green onions in a large bowl.
Chill covered in refrigerator.
Reserve Ramen noodles.
In another bowl, combine flavor packets from noodles with oil, vinegar, salt and pepper. Mix well.
Crush Ramen noodles.
When ready to serve, add noodles, sunflower seeds and almonds to cabbage mixture. Add dressing. Mix well. Serve immediately.

Nutrition Facts : Calories 868.8, Fat 71.8, SaturatedFat 10.4, Sodium 1782.6, Carbohydrate 48.1, Fiber 10.7, Sugar 10.3, Protein 17.3

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

Ingredients

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

Ingredients

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

SUNFLOWER BROCCOLI SALAD

Sunflower Broccoli Salad image

This crisp salad is so refreshing that we always eat every bit. -Marilyn Newcomer, Sun City, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh broccoli florets
2 bacon strips, cooked and crumbled
1 green onion, chopped
3 tablespoons raisins
1 tablespoon sunflower kernels
DRESSING:
1/3 cup mayonnaise
4 teaspoons sugar
2 teaspoons white vinegar

Steps:

In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

Nutrition Facts : Calories 290 calories, Fat 19g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 464mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.

SUNFLOWER COLESLAW

Sunflower Coleslaw image

I was making my old regular coleslaw one afternoon and found it too bland for company. I only had a few items on hand at the time to tweak the recipes, and pickles did not seem appropriate. So this is what I came up with. Very simple but very tasty. Since you use salted sunflower seeds, use salt sparingly.

Provided by Lanats

Categories Salad Coleslaw Recipes With Mayo

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (12 ounce) package tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
¾ cup halved and thickly sliced celery stalks
2 tablespoons chopped white onion
⅓ cup sliced green onions
½ cup salted sunflower kernels
½ cup mayonnaise, or to taste
2 tablespoons white vinegar, or to taste
sea salt to taste
½ teaspoon ground black pepper, or to taste

Steps:

Combine coleslaw mix, celery, white and green onion, and sunflower kernels in a large salad bowl. Mix in mayonnaise; sprinkle salad generously with white vinegar, salt, and black pepper to desired consistency and flavor. Refrigerate overnight and adjust seasoning if desired.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 11.2 g, Cholesterol 11.4 mg, Fat 22.2 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 184.6 mg, Sugar 1 g

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