This bright and crunchy salad combines fresh kale and crisp cabbage, topped with sunflower seeds for some extra crunch. It’s light, tasty, and perfect for any meal!
I love how the sunflower seeds add a surprising twist! Not to mention, it’s a quick and easy way to enjoy your greens without feeling like a rabbit. 🥗
Key Ingredients & Substitutions
Kale: Use fresh kale, preferably curly or dinosaur kale. If kale isn’t your favorite, spinach or arugula can work too, but they will add different flavors and textures.
Cabbage: I love the color and crunch from both green and purple cabbage! If red cabbage isn’t available, just use more green cabbage or any other color you prefer.
Sunflower Seeds: Toasting enhances their flavor and gives an extra crunch. Want to switch it up? Try using chopped nuts, like almonds or walnuts, or even seeds like chia or flaxseed.
Carrots: Julienned or shredded, they add color and sweetness. You can swap them for bell peppers, shredded zucchini, or even radishes if you like a kick!
Honey or Maple Syrup: For a vegan option, stick with maple syrup. If you’re avoiding sugar, consider using agave nectar or a sugar-free sweetener.
What’s the Best Way to Prepare Kale?
Preparing kale can seem tricky. The key is to remove the stems for a more pleasant experience. Here’s how:
- Hold the kale leaf by the stem with one hand and use the other to pull the leaf away from the stem.
- Chop the leafy parts into bite-sized pieces. This makes it easier to eat and helps it mix well with the other ingredients.
- To soften the kale, massage the chopped pieces with a little salt for a minute before assembling the salad.
This extra step makes the kale less tough and more enjoyable to eat!
Sunflower Crunch Kale and Cabbage Salad
Ingredients You’ll Need:
Salad Ingredients:
- 4 cups kale, chopped (stems removed)
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup carrot, julienned or shredded
- 1/2 cup sunflower seeds (toasted for extra crunch)
- 1/4 cup pumpkin seeds (optional, for additional crunch)
- 3 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar or lemon juice
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delicious salad will take about 20 minutes total to prepare. This includes chopping, toasting the seeds, and mixing the dressing. Plus, you’ll want to let it sit for about 10 minutes to let the flavors come together. So, in no time at all, you’ll have a refreshing dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Kale:
Start by removing the tough stems from the kale. Hold each leaf by the stem and pull the leaf away. Then, chop the leafy parts into bite-sized pieces. Place these chopped kale pieces in a large salad bowl.
2. Add the Cabbage and Carrot:
Next, add the shredded green cabbage, purple cabbage, and shredded carrots to the bowl with the kale. This colorful mix is not only great for your eyes but tasty too!
3. Add Fresh Ingredients:
Now, toss in the sliced green onions and chopped parsley for a fresh, zesty flavor. This will make your salad vibrant and appealing!
4. Toast the Seeds:
In a dry skillet over medium heat, toast the sunflower seeds (and pumpkin seeds if you’re adding them) until they’re golden and fragrant—about 3 to 5 minutes. Make sure to stir them frequently. Once done, set them aside to cool.
5. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), Dijon mustard, minced garlic, and a bit of salt and pepper. Whisk until everything is well combined.
6. Pour the Dressing:
Pour the dressing over the salad and toss everything together. Make sure all the greens and veggies are well coated in that delicious dressing!
7. Add the Seeds:
Sprinkle the toasted sunflower seeds (and pumpkin seeds) on top of the salad and give it one last gentle toss. This will add an amazing crunch!
8. Let It Sit:
To really let the flavors meld, let your salad sit for about 10 minutes before serving. This little wait allows the kale to soften a bit, making it even more enjoyable to eat!
Enjoy this vibrant, crunchy, and nutritious salad as a lovely side or a light main dish. It’s sure to be a hit at any meal! 🌟
Can I Use Different Greens in This Salad?
Absolutely! If you’re not a fan of kale, you can substitute it with spinach or arugula for a different flavor. Just keep in mind that these greens are more tender, so you might not need to let the salad sit as long.
Can I Make This Salad Ahead of Time?
You can prep the ingredients a day in advance, but it’s best to assemble the salad and add the dressing right before serving to keep it fresh and crunchy. If prepped, store the veggies and dressing separately in the refrigerator.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad may get a bit soggy over time, so it’s best enjoyed fresh!
Can I Customize the Salad?
Of course! Feel free to add other fruits, nuts, or veggies you love. Diced apples, dried cranberries, or even chickpeas work great in this salad. Just keep the balance of textures for that nice crunch!
