Sunflower Crunch Salad
Crunchy, colorful, and packed with plant-based goodness, Sunflower Crunch Salad is the ultimate showcase of fresh, nutrient-dense ingredients. This vibrant salad combines crispy green and red cabbage, sweet carrots, juicy red bell pepper, and protein-rich edamame for a hearty base. Tossed with a creamy homemade dressing featuring Dijon mustard, honey, and apple cider vinegar, every bite strikes a perfect balance of tangy and sweet flavors. Topped with roasted sunflower seeds for a nutty crunch and finished with fresh cilantro and green onions, it’s a refreshing, crowd-pleasing recipe that’s ideal for potlucks, barbecues, or quick weekday lunches. Ready in just 20 minutes, this easy-to-prepare salad delivers wholesome satisfaction with minimal effort. Keywords: sunflower crunch salad, healthy cabbage salad, protein-packed edamame recipe, homemade tangy dressing.
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Recipe Information
Ingredients
- 2 cups Green cabbage
- 2 cups Red cabbage
- 1 cup Carrots
- 1 medium Red bell pepper
- 1 cup Edamame (shelled)
- 0.5 cup Sunflower seeds
- 3 stalks Green onions
- 0.5 cup Cilantro
- 0.25 cup Mayonnaise
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Finely shred the green and red cabbage using a sharp knife or mandoline slicer. Transfer the shredded cabbage to a large mixing bowl.
Grate the carrots or slice them into thin matchsticks. Add them to the mixing bowl with the cabbage.
Dice the red bell pepper into small pieces and add it to the bowl along with the cabbage and carrots.
If using frozen edamame, warm them quickly in the microwave or by steaming for a couple of minutes, then rinse with cold water to stop cooking. Add the edamame to the salad bowl.
Thinly slice the green onions and roughly chop the cilantro leaves, adding both to the salad mixture for extra flavor.
In a separate small bowl, prepare the dressing by whisking together mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
Pour the dressing over the prepared salad ingredients in the mixing bowl.
Toss the salad gently but thoroughly to ensure that the vegetables are evenly coated with the dressing.
Sprinkle the sunflower seeds over the salad, and give it one last gentle toss to distribute them evenly.
Taste and adjust the seasoning with more salt or pepper if desired.
Allow the salad to sit for at least 10 minutes before serving to let the flavors meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 61.7 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2970 mg | 63% | |
*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.
