A new favorite Chopped Salad
This recipe for Chopped Cabbage Salad with Sunflower Seeds reminds me of another one of my favorite chopped cabbage salads. That salad became popular several years back and was made with crushed ramen noodles and a dressing made with the “oriental” seasoning packet that came in the ramen package. I still love that salad but this one is delicious even without the crushed ramen noodles, making it gluten free.
This crunchy salad skips the ramen noodles and the powdered seasoning packet. The dressing has a little mayo (I start with 1/4 cup) for creaminess and apple cider vinegar for tanginess and apple juice for sweetness.
Sunflower Seeds for Crunch
Sunflower seeds not only add extra crunch but are a super healthy addition to this Chopped Cabbage Salad.
Sunflowers seeds are trending this year. It must be because they are super crunchy and delicious or maybe because they’re packed full of vitamins and minerals, and are loaded with powerful antioxidants. Not only healthy, but these seeds may help lower blood pressure, cholesterol and blood sugar, and decrease your chances of heart disease, cancer and mood disorders.
What’s in Chopped Cabbage Salad with Sunflower Seeds
- green cabbage
- purple cabbage
- spinach or kale
- green onion
- sunflower seeds
- dried cranberries
- apple juice or cider
- apple cider vinegar
- freshly ground black pepper
How to make Chopped Cabbage Salad with Sunflower Seeds
- Chop the green cabbage, purple cabbage, carrots, spinach and green onion into a small dice.
- Place the chopped vegetables in a large bowl.
- Add the salt, pepper, garlic, sunflower seeds, and cranberries. Stir to combine.
- In a small bowl, whisk mayonnaise, apple cider, cider vinegar, and sugar until well combined.
- Add the dressing to the cabbage mixture. Stir to combine.
- Cover the bowl and place in the fridge for about 1 hour.
- Taste the salad and adjust the seasoning. If dry, add another tablespoon or two of mayo.
- Serve the salad with additional dried cranberries and sunflower seeds, if desired, for extra crunch.
Other Favorite Salads
Chopped Cabbage Salad with Sunflower Seeds
- 1/2 head green cabbage (about 4 cups) chopped, small
- 1 head head purple cabbage (about 4 cups) chopped, small
- 2 medium carrots peeled and chopped, small dice
- 2 cups spinach or kale chopped small
- 1/4 cup chopped green onion (green and white parts)
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup roasted sunflower seeds
- ½ cup dried cranberries
- 1/4-1/2 cup mayonnaise
- 1/4 cup apple juice or cider
- 1 Tablespoon sugar
- 2 cloves garlic minced
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons chopped flat-leaf parsley or cilantro
- PLACE green and purple cabbage, carrots, spinach and green onion in a large bowl.
- ADD salt, pepper, garlic, sunflower seeds, and cranberries. STIR to combine.
- In a small bowl, WHISK mayonnaise, apple cider, cider vinegar, and sugar until well combined.
- ADD dressing to cabbage mixture. STIR to combine.
- COVER and place in the fridge for about 1 hour.
- TASTE and adjust seasoning.
- SERVE with additional dried cranberries and sunflower seeds, if desired, for extra crunch.