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    Home » Make Ahead Salads

    Sunflower Crunch Salad ?

    Filed Under: Low Carb, Make Ahead Salads, Summer Salads, Vegetarian, Winter Salads

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    Our Sunflower Crunch Salad is chock full of crunchy veggies that have been tossed in our creamy sunflower dressing that you will fall in love with. The perfect make-ahead salad to serve to large crowds.

    Jump to Recipe Jump to Video Print Recipe

    SUNFLOWER CRUNCH SALAD IN BLACK BOWL WITH SERVING SPOONS AND MINT GREEN SERVIETT ON THE SIDE

    This is the perfect salad to make when you are entertaining large groups as it is easily put together using your food processor. It can be made well in advance leaving you more time to spend with your guests.

    Some Serving Ideas

    This is another salad that you can easily serve on any occasion such as barbecues, pot lucks, family dinners or parties. Partners with just about everything from grilled meats, roasts, stews or tagines.

    Try it with Italian Meatballs or with some Pepper Steak.

    Let's Talk Ingredients & Substitutions

    • Kale is used for the base in this salad which can be replaced by any sturdy leafy greens try silverbeet, chard or spinach instead.
    • White cabbage for additional bulk and crunch, try some liquorice tasting fennel instead for an added flavour boost.
    • Red cabbage an added vegetable used for its bright crimson colour you can leave it out and just add more white cabbage or try some bitter radicchio.
    • Carrots for colour and to boost nutritional profile in this salad.
    • Sunflower seeds for delightful crunch and to also boost the satiety of this salad.
    • Creamy sunflower seed dressing for its creamy nuttiness. If you are in a hurry try a nut butter with some added lemon juice and zest.

    You Will Need:

    INGREDIENTS NEEDED FOR SUNFLOWER CRUNCH SALAD

    How to make it

    1ROAST SEEDS
    Preheat your oven to 180F (360C) once hot add your sunflower seeds in an oven tray and roast for 10-15 minutes or until golden brown, then allow to cool.

    • SUNFLOWER SEEDS ON OVEN TRAY
      PLACE SUNFLOWER SEEDS IN TRAY
    • GOLDEN ROASTED SUNFLOWER SEEDS IN OVEN TRAY
      ROAST UNTIL GOLDEN

    2SHRED INGREDIENTS
    Wash your kale under cold running water and strip leaves from stems, then shred finely. Place in mixing bowl add some sea salt and olive oil and massage till soft.
    Wash your cabbages well, remove the core and the outer damaged leaves. Then either shred by hand, with a mandoline slicer or for super-fast salad making use the slicing attachment in your food processor.
    Wash, trim and peel your carrots and coarsely grate with either a box grater or with the grating attachment in your food processor.

    • Cutting kale with knife on a chopping board
      CUT THE KALE
    • MASSAGING-KALE
      MASSAGE YOUR KALE
    • MASSAGED KALE IN BOWL
      UNTIL SOFT
    • SHREDDED WHITE CABBAGE IN FOOD PROCESSOR
      SHRED CABBAGE
    • SHREDDED RED CABBAGE IN FOOD PROCESSOR
      SHRED RED CABBAGE
    • GRATED CARROTS IN FOOD PROCESSOR
      GRATE CARROT

    2BLITZ DRESSING
    Place the cooled, roasted sunflower seeds into a high-speed blender and blitz to a powder.
    Add remaining ingredients, season and blitz until smooth and creamy. It should be the consistency of mayonnaise if it is too thick just add some more water to loosen.
    Taste and adjust seasonings according to your liking.

    • SUNFLOWER SEEDS IN BLENDER WITH LEMON ON THE SIDE
      ADD SEEDS TO BLENDER
    • SUNFLOWER SEEDS IN BLENDER BLITZED TO A POWDER WITH LEMON ON THE SIDE
      BLITZ SEEDS TO A POWDER
    • SUNFLOWER SEED DRESSING INGREDIENTS IN BLENDER
      ADD ALL INGREDIENTS
    • BLITZED SUNFLOWER SEED DRESSING IN BLENDER
      BLITZ TO COMBINE

    3ASSEMBLE SALAD
    Add all of your ingredients to the large bowl with the kale, season with sea salt and cracked black pepper, pour over the dressing. Toss well until the vegetables are well coated with the dressing, you may need to add some additional water or olive oil to loosen if your dressing is too thick.
    Taste and adjust seasonings to your liking, arrange in a salad bowl and keep chilled in your fridge until you are ready to serve.

    • SUNFLOWER CRUNCH SALAD INGREDIENTS IN SALAD BOWL WITH DRESSING ON THE SIDE
      ADD INGREDIENTS TO BOWL
    • POURING OVER DRESSING FOR SUNFLOWER CRUNCH SALAD
      POUR OVER DRESSING
    • MIXING SUNFLOWER CRUNCH SALAD TO COMBINE
      MIX WELL TO COMBINE
    • SUNFLOWER CRUNCH SALAD IN BLACK BOWL WITH SERVING SPOONS AND MINT GREEN SERVIETT ON THE SIDE
      ARRANGE IN A SALAD BOWL & SERVE

    Can I make it ahead and Meal Prep

    • The dressing can be made 4-5 days in advance and kept in a sealed container in your fridge it may gel and thicken but all you need to do is add some water to loosen it.
    • The salad can be made-up the day before and kept covered in your fridge. Just add the dressing before serving which can be done 3-4 hours in advance.
    • An excellent salad to meal prep for weekday lunches! Make the salad and portion it into individual containers. For some additional protein try some grilled chicken, flaked salmon, meatballs, kofta or falafel for vegetarian.

    What about the leftovers?

    • A great salad to make and enjoy throughout the week as it lasts and lasts. In fact, it will be even more delicious the day after you make it!
    • Also amazing to use as a filling for sandwiches and wraps.

    Some more cabbage salads to try:

    • APPLE-SLAW LANDSCAPE
      APPLE SLAW
    • TASTY THAI-ASIAN-SLAW
      THAI ASIAN SLAW
    • HORSERADISH COLESLAW
      HORSERADISH SLAW
    • RED-CABBAGE-&-FENNEL-675-2
      RED CABBAGE WITH BERRY MAYo
    SUNFLOWER CRUNCH SALAD IN BLACK BOWL WITH SERVING SPOONS AND MINT GREEN SERVIETT ON THE SIDE

    Sunflower Crunch Salad with Creamy Sunflower Dressing

    Our Sunflower Crunch Salad is chock full of crunchy veggies that have been tossed in our creamy sunflower dressing that you will fall in love with. The perfect make ahead salad to serve to large crowds.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: American, Australian
    Keyword: dairy-free, Easy, gluten free, keto, low carb
    Servings: 8 as a side
    Calories: 207kcal
    Equipment
    • Food Processor
    • Bullet or High Speed Blender or Small Food Processor
    Ingredients
    For the salad
    • ½ sml bunch kale (3 cups shredded)
    • ¼ head white cabbage (4 cups shredded)
    • 1 sml wedge red cabbage (2 cups shredded)
    • 2 medium carrots (1 cup grated)
    • 1 cup sunflower seeds toasted
    For the dressing
    • 1 cup toasted sunflower seeds
    • ½ cup water
    • ¼ cup lemon juice
    • 1 tablespoon lemon zest
    • 1 garlic clove minced 
    • Sea salt and cracked black pepper
    Metric - Imperial
    Instructions
    • Preheat your oven to 180F (360C) for 15 minutes or until golden brown and allow to cool.
    • Place your sunflower seeds on an oven tray, place in the middle of your oven and roast until golden (approximately 10-15 minutes) then allow to cool.
    • Wash your kale under cold running water and strip leaves from stems, then shred finely. Place in mixing bowl add some sea salt and olive oil and massage till soft.
    • Wash your cabbages well, remove the core and the outer damaged leaves. Then either shred by hand, with a mandoline slicer or for super-fast salad making use the slicing attachment in your food processor.
    • Wash, trim and peel your carrots and coarsely grate with either a box grater or with the grating attachment in your food processor.
    • Place your sunflower seeds in a high-speed blender and blitz into a powder. Add remaining dressing ingredients, season and blitz until smooth and creamy.
    • Your dressing should be the consistency of mayonnaise if it is too thick just add some more water to loosen.
Taste and adjust seasonings according to your liking.
    • Add all of your ingredients to the large bowl with the kale, season with sea salt and cracked black pepper, pour over the dressing. Toss well until the vegetables are all well coated with the dressing, you may need to add some additional water or olive oil to loosen if your dressing is too thick.
    • Taste and adjust seasonings to your liking, arrange in a salad bowl and keep chilled in your fridge until you are ready to serve.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 207kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 77mg | Potassium: 349mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2584IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    CLOSE UP OF SUNFLOWER CRUNCH WITH TEXT OVERLAY
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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