Description
This Sunflower Crunch Kale & Cabbage Salad is a deliciously crisp and flavorful dish with a creamy dressing. Packed with shredded kale, cabbage, carrots, sunflower seeds, and turkey bacon bits, it’s a perfect side or meal prep option.
Ingredients
Scale
- 3 cups chopped kale
- 3 cups shredded green cabbage
- ½ cup shredded purple cabbage
- ½ cup shredded carrots
- ⅓ cup roasted sunflower seeds
- ½ cup crispy turkey bacon bits (optional)
- ½ cup shredded cheddar or Parmesan cheese
For the Dressing:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, garlic powder, salt, and black pepper. Set aside.
- In a large bowl, combine chopped kale, shredded cabbage, carrots, sunflower seeds, turkey bacon bits, and cheese.
- Pour the dressing over the salad and toss well to coat evenly.
- Let sit for 10-15 minutes for flavors to meld.
- Serve immediately or refrigerate for later. Enjoy!
Notes
- Massage kale with a little lemon juice or olive oil for a softer texture.
- For a vegetarian version, omit bacon and use plant-based mayo.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American