Description

When I first made this Copycat Sunflower Crunch Kale Cabbage Salad, I wanted something hearty, fresh, and full of vibrant textures

Ingredients

For the Salad
1 small head green cabbage, chopped into a small dice
1/2 head purple cabbage, chopped into a small dice
2 medium carrots, peeled and chopped into a small dice
2 cups kale, ribs removed and chopped into a small dice
1/2 cup bacon bits
2 teaspoons salt
1 teaspoon black pepper
1/2 cup dried cranberries
1 cup sunflower seeds

For the Dressing
1/2 cup mayonnaise
1/4 cup apple cider or apple juice
2 tablespoons granulated sugar
2 cloves garlic, minced
1 1/2 tablespoons apple cider vinegar

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Instructions

Step 1: In a large bowl, combine the chopped green cabbage, purple cabbage, carrots, and kale

Step 2: Add the salt, pepper, bacon bits, minced garlic, sunflower seeds, and dried cranberries to the vegetable mixture

Step 3: Stir everything together until the ingredients are evenly distributed

Step 4: In a small bowl, whisk together the mayonnaise, apple cider or juice, sugar, and apple cider vinegar until smooth

Step 5: Pour the dressing over the cabbage mixture

Step 6: Toss the salad thoroughly until all the ingredients are well coated with the dressing

Step 7: Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld

Step 8: Before serving, give the salad another toss and sprinkle with additional dried cranberries and sunflower seeds if desired