Introduction & Inspiration
Sometimes you just want a crunchy, colorful salad that’s hearty enough to be a full meal but still feels fresh and satisfying.
That’s exactly why I love this Copycat Sunflower Crunch Kale Cabbage Salad.
It’s inspired by one of my favorite store-bought salads but made even better at home—fresher ingredients, more flavor, and a dressing that brings everything together beautifully.
Nostalgic Appeal
Whenever I dig into a crunchy cabbage salad like this, it reminds me of summer picnics, potlucks, and family gatherings.
There was always some version of a chopped cabbage salad on the table, usually crunchy, a little sweet, and drenched in a creamy dressing.
This homemade take brings all those memories back but with a fresher, more flavorful twist that feels just right for today.
Homemade Focus
The beauty of making this salad from scratch is how much fresher and more vibrant it tastes compared to any bagged mix.
You control the crunch of the cabbage, the saltiness of the bacon, and the creaminess of the dressing.
It’s easy, it’s satisfying, and once you taste it, you’ll wonder why you ever bought the pre-made version in the first place.
Flavor Goal
The flavor goal here was simple: bold, fresh, sweet, salty, and creamy all in one bite.
The crunchy cabbage and kale give the perfect hearty base.
The bacon bits add salty richness, the cranberries bring bursts of sweetness, and the sunflower seeds offer nutty crunch.
The dressing ties it all together with a creamy, tangy balance that makes every forkful irresistible.
Ingredient Insights
Green cabbage provides a classic, crisp bite that stays crunchy even after tossing with dressing.
Purple cabbage adds a pop of color and a slightly peppery note.
Carrots bring subtle sweetness and extra crunch.
Kale adds a hearty, slightly earthy flavor that holds up beautifully under dressing.
Bacon bits give smoky, salty richness that makes the salad extra satisfying.
Sunflower seeds add nutty depth and more crunch, while dried cranberries offer little pops of sweetness that balance the savory ingredients.
The creamy cider-mayo dressing is sweet, tangy, and ties everything together perfectly.
Essential Equipment
A large mixing bowl is essential for tossing all the veggies together easily.
A small bowl and a whisk are needed for blending the dressing.
Sharp knives and a sturdy cutting board make chopping the cabbage and kale quick and easy.
List of Ingredients with Measurements
For the Salad:
- 1 small head green cabbage, chopped into small dice
- ½ head purple cabbage, chopped into small dice
- 2 medium carrots, peeled and chopped into small dice
- 2 cups kale, ribs removed and chopped into small dice
- ½ cup bacon bits
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup dried cranberries
- 1 cup sunflower seeds
For the Dressing:
- ½ cup mayonnaise
- ¼ cup apple cider or apple juice
- 1½ tablespoons apple cider vinegar
- 2 tablespoons sugar
- 2 cloves garlic, minced
Step-by-Step Instructions
Step 1: Prepare the Vegetables
In a large bowl, combine the chopped green cabbage, purple cabbage, carrots, and kale.
Make sure everything is cut into small, bite-sized pieces for the perfect texture.
Step 2: Add the Mix-Ins
Add the bacon bits, salt, pepper, minced garlic, sunflower seeds, and dried cranberries to the bowl.
Stir everything together well to distribute all the crunchy, salty, and sweet elements evenly.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, apple cider (or juice), apple cider vinegar, and sugar until the dressing is smooth and creamy.
Make sure the sugar is fully dissolved to keep the dressing light and balanced.
Step 4: Dress the Salad
Pour the dressing over the cabbage mixture.
Stir thoroughly to coat all the ingredients in the creamy dressing.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 4 hours to let the flavors meld together beautifully.
When ready to serve, toss gently and top with a few extra sunflower seeds and cranberries if you like.
Storage Instructions
Keep Fresh:
Store the salad covered in an airtight container in the fridge for up to 3 days.
It stays crunchy and delicious, making it perfect for meal prep.
Make Ahead:
This salad is perfect for making ahead.
The flavors get even better after chilling for a few hours or overnight.
Warm Up:
No warming needed—this salad is best served chilled or at room temperature.
Troubleshooting (FAQ)
Why is my salad watery?
If you chop the cabbage too early and let it sit too long before dressing, it can release water.
Toss with dressing closer to serving time for the best texture.
Can I use a different type of nut or seed?
Yes! Pumpkin seeds or slivered almonds would also be delicious.
What if I don’t eat bacon?
You can substitute crispy chickpeas, smoked almonds, or vegan bacon bits for a vegetarian version.
Can I swap out the mayo?
You can use Greek yogurt for a lighter dressing, but the texture and flavor will be slightly different.
Tips and Variations
- Add shredded rotisserie chicken to make it a complete meal.
- Sprinkle a little feta cheese on top for an extra salty punch.
- Mix in some chopped apples for even more crunch and sweetness.
- Use a mixture of kale and spinach for a slightly softer base.
- Adjust the sweetness of the dressing by reducing the sugar if you prefer it tangier.
Serving and Pairing Suggestions
- Serve as a side with grilled chicken, burgers, or pulled pork sandwiches.
- Pair with a light white wine like Sauvignon Blanc or a cold iced tea.
- Great for meal prep lunches, potlucks, and summer cookouts.
Nutritional Information
This Sunflower Crunch Kale Cabbage Salad is loaded with fiber, antioxidants, and healthy fats.
The cabbage and kale provide a hearty dose of vitamins and minerals, while the sunflower seeds and bacon add richness and protein.
It’s a delicious, satisfying salad that feels indulgent but is packed with goodness.
Copycat Sunflower Crunch Kale Cabbage Salad
Description
Make this Copycat Sunflower Crunch Kale Cabbage Salad! Crunchy cabbage, kale, bacon bits, sunflower seeds, and a creamy cider dressing make it an irresistible, hearty salad.
Ingredients
For the Salad:
-
1 small head green cabbage, chopped into small dice
-
½ head purple cabbage, chopped into small dice
-
2 medium carrots, peeled and chopped into small dice
-
2 cups kale, ribs removed and chopped into small dice
-
½ cup bacon bits
-
2 teaspoons salt
-
1 teaspoon black pepper
-
½ cup dried cranberries
-
1 cup sunflower seeds
For the Dressing:
-
½ cup mayonnaise
-
¼ cup apple cider or apple juice
-
1½ tablespoons apple cider vinegar
-
2 tablespoons sugar
-
2 cloves garlic, minced
Instructions
Step 1: Prepare the Vegetables
In a large bowl, combine the chopped green cabbage, purple cabbage, carrots, and kale.
Make sure everything is cut into small, bite-sized pieces for the perfect texture.
Step 2: Add the Mix-Ins
Add the bacon bits, salt, pepper, minced garlic, sunflower seeds, and dried cranberries to the bowl.
Stir everything together well to distribute all the crunchy, salty, and sweet elements evenly.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, apple cider (or juice), apple cider vinegar, and sugar until the dressing is smooth and creamy.
Make sure the sugar is fully dissolved to keep the dressing light and balanced.
Step 4: Dress the Salad
Pour the dressing over the cabbage mixture.
Stir thoroughly to coat all the ingredients in the creamy dressing.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 4 hours to let the flavors meld together beautifully.
When ready to serve, toss gently and top with a few extra sunflower seeds and cranberries if you like.
Storage Instructions
Keep Fresh:
Store the salad covered in an airtight container in the fridge for up to 3 days.
It stays crunchy and delicious, making it perfect for meal prep.
Make Ahead:
This salad is perfect for making ahead.
The flavors get even better after chilling for a few hours or overnight.
Warm Up:
No warming needed—this salad is best served chilled or at room temperature
Recipe Summary and Q&A
This Copycat Sunflower Crunch Kale Cabbage Salad is a crunchy, colorful, hearty salad that’s sweet, salty, and creamy in every bite.
It’s easy to make, perfect for making ahead, and a total crowd-pleaser.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
Call-to-Action
If you make this Copycat Sunflower Crunch Kale Cabbage Salad, leave a comment and tell me how you loved it!
Save this recipe for your next meal prep session, picnic, or family gathering, and share it with a friend who loves hearty, fresh salads.
Let’s keep making vibrant, delicious dishes together!