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