I made a Sunflower Crunch Chopped Salad that’s crunchy, healthy, and so addictive it might be the one Side Dishes For Bbq nobody warned you about—so keep scrolling.
I’m obsessed with this Copycat Sunflower Crunch Kale And Cabbage Salad because it hits every crunchy, tangy note I want. I love the way shredded green cabbage and toasted sunflower kernels snap in your mouth, and that creamy mayo-plus-yogurt dressing clings to each bite.
It’s not frou-frou; it’s loud, bold, and totally addictive. I bring it to every backyard BBQ; people treat it like the best Cabbage Salad.
But mostly I make it for myself on lazy nights when I want something bright without pretending to be fancy. Crunchy, bright, and freaking satisfying.
My friends always fight for it, seriously.
Ingredients
- Green cabbage: crunchy backbone, keeps it fresh and cheap.
- Red cabbage: pops color and adds slightly peppery crunch.
- Curly kale: chewy, hearty leaf that holds the dressing.
- Carrots: sweet, bright strips that make it feel playful.
- Sunflower kernels: toasty little bites, surprisingly addictive protein boost.
- Slivered almonds: thin crunch and nutty richness, classy texture.
- Dried cranberries: tart chew; makes each forkful fun.
- Green onions: sharp, green zing that wakes everything up.
- Cilantro: herbal lift; use if you like cilantro’s bright punch.
- Mayonnaise: creamy base that makes the dressing cling.
- Greek yogurt: tangy creaminess with a lighter feel.
- Apple cider vinegar: bright acid to cut the richness.
- Lemon juice: fresh citrus pop, lifts the whole bowl.
- Honey: gentle sweetness that tames the tart and bitter.
- Dijon mustard: sneaky depth and a little bite.
- Salt: brings out the veggies’ natural flavors, don’t skip.
- Black pepper: subtle heat that keeps things interesting.
- Olive oil: smoothens dressing and adds a silky finish.
Ingredient Quantities
- 4 cups green cabbage, finely shredded
- 2 cups red or purple cabbage, finely shredded
- 3 cups curly kale, ribs removed and thinly sliced
- 1 1/2 cups carrots, shredded (about 3 medium carrots)
- 1 cup sunflower kernels, toasted
- 1/2 cup slivered almonds, toasted
- 1/2 cup dried cranberries (or raisins if you like)
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional but nice)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons honey (or to taste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil or neutral oil (to loosen dressing if needed)
How to Make this
1. Toast the sunflower kernels and slivered almonds in a dry skillet over medium heat until golden and fragrant, about 4 to 6 minutes, stirring often so they don’t burn; set aside to cool.
2. Thinly shred the green cabbage and red/purple cabbage, remove kale ribs and slice the curly kale very thin, then put all three in a very large bowl so there’s room to toss.
3. Shred the carrots, slice the green onions thin, chop the cilantro if using, and add the carrots, green onions, dried cranberries, and cooled toasted seeds and almonds to the bowl with the cabbage and kale.
4. Make the dressing in a separate bowl: whisk together mayonnaise, Greek yogurt or sour cream, apple cider vinegar, fresh lemon juice, honey, Dijon mustard, salt and black pepper until smooth.
5. If the dressing seems too thick, whisk in up to 1/4 cup olive oil or a neutral oil a tablespoon at a time until it loosens to a pourable but still creamy consistency.
6. Taste the dressing and adjust: add more honey if you want it sweeter, more vinegar or lemon if it needs brightness, or a pinch more salt to make everything pop.
7. Pour most of the dressing over the salad and reserve a little for serving. Using clean hands or salad tongs, toss the salad thoroughly so every shred gets coated; massage the kale gently with the dressing for 30 seconds so it softens and becomes less bitter.
8. Let the salad sit in the fridge for at least 20 minutes to marry the flavors; gives it that classic Sunflower Crunch texture. Toss again before serving and add any reserved dressing if needed.
9. Taste one last time and adjust salt or pepper, then serve chilled or at room temperature. It keeps well for a day in the fridge but is best eaten within 24 hours for max crunch.
Equipment Needed
1. Large dry skillet for toasting seeds and nuts
2. Large cutting board
3. Sharp chef’s knife
4. Box grater or food processor with shredding disk (for cabbage and carrots)
5. Very large mixing bowl for tossing the salad
6. Small bowl plus a whisk for the dressing
7. Salad tongs or clean hands for massaging and tossing
8. Measuring cups and spoons
FAQ
Copycat Sunflower Crunch Kale And Cabbage Salad Recipe Substitutions and Variations
- Green cabbage
- Napa cabbage, milder and more tender, shreds easy
- Coleslaw mix, already shredded so saves time
- Thinly sliced Brussels sprouts, firmer bite and nutty flavor
- Curly kale
- Baby spinach, softer and less chewy
- Thinly sliced romaine, crisp but lighter
- Lacinato (dinosaur) kale, same green taste but a bit more tender
- Sunflower kernels, toasted
- Pepitas (pumpkin seeds), same crunch, slightly sweeter
- Toasted sesame seeds, smaller crunch and more toasty flavor
- Chopped roasted cashews, creamier and buttery
- Mayonnaise
- Plain Greek yogurt, tangier and lighter
- Vegan mayo, keeps creaminess without eggs
- Silken tofu blended with a splash of lemon, for a neutral, protein rich binder
Pro Tips
1. Toast the seeds and nuts warm right before tossing so they stay crunchy, not soggy. If you do them too far ahead they can go soft, but if you must make them early store in an open bowl so steam doesn’t get trapped.
2. Give the kale a little attention: massage it with some dressing for about 30 seconds it makes a world of difference. It softens the fibers and takes away bitterness, so you wont end up with tough chewy bites.
3. Hold back some dressing at first then add more after it sits 15 to 30 minutes. The cabbage will drink up a lot, so reserve a few tablespoons so you can freshen it up right before serving without making it soggy.
4. Balance the sweet and acid using tiny adjustments. If its flat add a squeeze of lemon not more honey. If it seems too sharp add a little more yogurt or mayo. Taste as you go and make tiny changes, you can always add more but you cant take it out.
Copycat Sunflower Crunch Kale And Cabbage Salad Recipe
I made a Sunflower Crunch Chopped Salad that’s crunchy, healthy, and so addictive it might be the one Side Dishes For Bbq nobody warned you about—so keep scrolling.
6
servings
503
kcal
Equipment: 1. Large dry skillet for toasting seeds and nuts
2. Large cutting board
3. Sharp chef’s knife
4. Box grater or food processor with shredding disk (for cabbage and carrots)
5. Very large mixing bowl for tossing the salad
6. Small bowl plus a whisk for the dressing
7. Salad tongs or clean hands for massaging and tossing
8. Measuring cups and spoons
Ingredients
4 cups green cabbage, finely shredded
2 cups red or purple cabbage, finely shredded
3 cups curly kale, ribs removed and thinly sliced
1 1/2 cups carrots, shredded (about 3 medium carrots)
1 cup sunflower kernels, toasted
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries (or raisins if you like)
4 green onions, thinly sliced
1/4 cup fresh cilantro, chopped (optional but nice)
1/2 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 1/2 tablespoons honey (or to taste)
1 teaspoon Dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil or neutral oil (to loosen dressing if needed)
Directions
- Toast the sunflower kernels and slivered almonds in a dry skillet over medium heat until golden and fragrant, about 4 to 6 minutes, stirring often so they don't burn; set aside to cool.
- Thinly shred the green cabbage and red/purple cabbage, remove kale ribs and slice the curly kale very thin, then put all three in a very large bowl so there's room to toss.
- Shred the carrots, slice the green onions thin, chop the cilantro if using, and add the carrots, green onions, dried cranberries, and cooled toasted seeds and almonds to the bowl with the cabbage and kale.
- Make the dressing in a separate bowl: whisk together mayonnaise, Greek yogurt or sour cream, apple cider vinegar, fresh lemon juice, honey, Dijon mustard, salt and black pepper until smooth.
- If the dressing seems too thick, whisk in up to 1/4 cup olive oil or a neutral oil a tablespoon at a time until it loosens to a pourable but still creamy consistency.
- Taste the dressing and adjust: add more honey if you want it sweeter, more vinegar or lemon if it needs brightness, or a pinch more salt to make everything pop.
- Pour most of the dressing over the salad and reserve a little for serving. Using clean hands or salad tongs, toss the salad thoroughly so every shred gets coated; massage the kale gently with the dressing for 30 seconds so it softens and becomes less bitter.
- Let the salad sit in the fridge for at least 20 minutes to marry the flavors; gives it that classic Sunflower Crunch texture. Toss again before serving and add any reserved dressing if needed.
- Taste one last time and adjust salt or pepper, then serve chilled or at room temperature. It keeps well for a day in the fridge but is best eaten within 24 hours for max crunch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 251g
- Total number of serves: 6
- Calories: 503kcal
- Fat: 40.6g
- Saturated Fat: 5.03g
- Trans Fat: 0.03g
- Polyunsaturated: 8.7g
- Monounsaturated: 18.3g
- Cholesterol: 9.3mg
- Sodium: 389mg
- Potassium: 604mg
- Carbohydrates: 29.6g
- Fiber: 7.8g
- Sugar: 15.7g
- Protein: 9.3g
- Vitamin A: 5500IU
- Vitamin C: 42mg
- Calcium: 117mg
- Iron: 1.2mg
