Low Sodium Sunflower Crunch Salad
Light, colorful, and bursting with nourishing crunch, this Low Sodium Sunflower Crunch Salad is the perfect solution for a heart-healthy meal or side dish. Featuring a vibrant mix of green and red cabbage, shredded carrots, crisp green onions, and fresh parsley, this salad is elevated by the nutty goodness of unsalted sunflower seeds. A tangy, homemade vinaigrette made with olive oil, apple cider vinegar, a touch of honey (or maple syrup for a vegan option), and low-sodium Dijon mustard brings the flavors together for a guilt-free yet delicious experience. Ready in just 15 minutes with no cooking required, this crunchy delight is not only quick and easy but also low in sodium, making it an excellent choice for those looking to maintain a balanced diet without compromising on taste. Serve it as a refreshing side dish or a satisfying standalone meal, and let its crisp textures and wholesome ingredients steal the show.
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 cup Carrots
- 3 stalks Green onion
- 1 cup Unsalted sunflower seeds
- 0.25 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard (low sodium)
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
Instructions
1. Wash and prepare all vegetables. Thinly slice the green cabbage and red cabbage, and place them in a large salad bowl.
2. Peel and shred the carrots using a grater or julienne them into thin strips. Add them to the bowl.
3. Finely slice the green onions and chop the fresh parsley. Add them to the cabbage mixture for a burst of flavor.
4. Sprinkle the unsalted sunflower seeds over the salad for crunch and nutrition.
5. In a small bowl or jar, combine the olive oil, apple cider vinegar, honey (or maple syrup for vegan), Dijon mustard, garlic powder, and black pepper. Whisk or shake well until the dressing is emulsified.
6. Pour the dressing over the salad and gently toss to coat all the vegetables evenly.
7. Let the salad sit for 10-15 minutes if desired to allow the flavors to meld together.
8. Serve fresh as a light, crunchy side dish or enjoy it on its own as a healthy, low-sodium meal!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 39.9 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2430 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
