I can’t get over how this Sunflower Crunch Chopped Salad turns a bowl of simple veggies into the most craveable BBQ side. It’s crisp, colorful, tangy, nutty, and every bite makes the store-bought version look basic.
I’m ridiculously obsessed with this Copycat Sunflower Crunch Kale and Cabbage Salad because it scratches every craving at once: crunchy, tangy, fresh, a little sweet, and seriously snacky. I love how the kale holds up like a champ instead of wilting into sad salad territory, and those roasted sunflower kernels bring the salty crunch I keep digging for.
But the real reason I keep making it? It tastes like the bagged salad I used to inhale, only brighter and way more satisfying.
Big bowl energy. Lunch, BBQ side, fridge raid, whatever.
I’m here for every crisp, addictive bite.
Ingredients
- Green cabbage brings the big crunch, and it doesn’t get soggy fast.
- Purple cabbage adds color, snap, and makes the bowl look way prettier.
- Kale gives it a hearty bite, plus a little actual green-goodness energy.
- Carrots add sweetness, crunch, and that classic deli salad vibe.
- Sunflower kernels are nutty, salty, and honestly the best part.
- Green onions wake everything up without being too bossy.
- Cilantro keeps it fresh, bright, and a little more fun.
- Tortilla strips or chow mein noodles bring that snacky, addictive crunch.
- Bacon makes it smoky and richer, if you’re going all in.
- The creamy dressing is tangy, sweet, and ties the whole thing together.
- Basically, it’s crunchy, colorful, and way better than boring salad.
Ingredient Quantities
- 4 cups finely chopped green cabbage
- 2 cups finely chopped red or purple cabbage
- 3 cups chopped kale, stems removed
- 2 cups shredded carrots
- 1 cup roasted sunflower kernels
- 1/2 cup chopped green onions (scallions)
- 1/2 cup chopped fresh cilantro
- 1/2 cup crisp tortilla strips or crushed crunchy chow mein noodles (optional)
- 6 slices cooked bacon, chopped (optional)
- 1/2 cup mayonnaise
- 1/4 cup neutral oil such as canola or vegetable oil
- 1/4 cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make this
1. In a very large bowl combine 4 cups finely chopped green cabbage, 2 cups finely chopped red or purple cabbage, 3 cups chopped kale (stems removed), and 2 cups shredded carrots.
2. Add 1 cup roasted sunflower kernels, 1/2 cup chopped green onions, and 1/2 cup chopped fresh cilantro to the bowl.
3. If using, stir in 1/2 cup crisp tortilla strips or 1/2 cup crushed crunchy chow mein noodles and 6 slices cooked bacon, chopped.
4. In a separate medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup neutral oil, 1/4 cup white vinegar, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth and emulsified.
5. Pour the dressing over the salad mixture and toss thoroughly to coat every piece evenly.
6. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
7. Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld and cabbage to soften slightly.
8. Just before serving toss gently to redistribute dressing and add extra tortilla strips or chow mein noodles if you like more crunch.
9. Serve cold as a side or as a hearty chopped salad at BBQs, potlucks, or meals.
Equipment Needed
1. Very large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Rubber spatula or large spoon for tossing
8. Salad servers or tongs
9. Skillet or baking sheet for cooking bacon, if using
10. Refrigerator space for chilling
FAQ
Copycat Sunflower Crunch Kale And Cabbage Salad Recipe Substitutions and Variations
- Roasted sunflower kernels: substitute toasted pumpkin seeds (pepitas), chopped roasted almonds, or shelled pistachios for similar crunch and nutty flavor.
- Kale (stems removed): substitute baby spinach, chopped romaine, or thinly sliced chard for a milder, tender green.
- Mayonnaise: substitute Greek yogurt for tang and creaminess, or use an equal mix of plain yogurt and a tablespoon of olive oil for richness; vegan mayo works for dairy free.
- Crisp tortilla strips or crunchy chow mein noodles: substitute crushed tortilla chips, toasted pepitas for extra crunch, or toasted sliced almonds for a nutty texture. If avoiding crunch, omit entirely.
Pro Tips
– Salt the cabbage lightly and let it sit for 10 to 15 minutes, then squeeze or blot some of the released moisture. That softens the cabbage a touch and keeps the salad from tasting watery after it chills.
– Give the kale a quick massage with a teaspoon of oil and a squeeze of lemon before adding it in. It will become noticeably more tender and will blend with the other textures instead of standing apart.
– Make the dressing a day ahead and keep it chilled. The flavors deepen overnight and it emulsifies better with a final whisk just before tossing.
– Hold back the tortilla strips or chow mein noodles until right before serving so they stay crunchy. If you like extra toasted flavor, briefly sauté the sunflower kernels or bacon in a dry pan to lift their aroma.
– Taste the dressed salad and tweak bright and sweet notes to your liking: a splash more lemon or vinegar for zip, or a pinch more sugar if the dressing tastes too sharp.
Copycat Sunflower Crunch Kale And Cabbage Salad Recipe
I can’t get over how this Sunflower Crunch Chopped Salad turns a bowl of simple veggies into the most craveable BBQ side. It’s crisp, colorful, tangy, nutty, and every bite makes the store-bought version look basic.
8
servings
364
kcal
Equipment: 1. Very large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Rubber spatula or large spoon for tossing
8. Salad servers or tongs
9. Skillet or baking sheet for cooking bacon, if using
10. Refrigerator space for chilling
Ingredients
4 cups finely chopped green cabbage
2 cups finely chopped red or purple cabbage
3 cups chopped kale, stems removed
2 cups shredded carrots
1 cup roasted sunflower kernels
1/2 cup chopped green onions (scallions)
1/2 cup chopped fresh cilantro
1/2 cup crisp tortilla strips or crushed crunchy chow mein noodles (optional)
6 slices cooked bacon, chopped (optional)
1/2 cup mayonnaise
1/4 cup neutral oil such as canola or vegetable oil
1/4 cup white vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- In a very large bowl combine 4 cups finely chopped green cabbage, 2 cups finely chopped red or purple cabbage, 3 cups chopped kale (stems removed), and 2 cups shredded carrots.
- Add 1 cup roasted sunflower kernels, 1/2 cup chopped green onions, and 1/2 cup chopped fresh cilantro to the bowl.
- If using, stir in 1/2 cup crisp tortilla strips or 1/2 cup crushed crunchy chow mein noodles and 6 slices cooked bacon, chopped.
- In a separate medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup neutral oil, 1/4 cup white vinegar, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth and emulsified.
- Pour the dressing over the salad mixture and toss thoroughly to coat every piece evenly.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld and cabbage to soften slightly.
- Just before serving toss gently to redistribute dressing and add extra tortilla strips or chow mein noodles if you like more crunch.
- Serve cold as a side or as a hearty chopped salad at BBQs, potlucks, or meals.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 187g
- Total number of serves: 8
- Calories: 364kcal
- Fat: 35.4g
- Saturated Fat: 5.6g
- Trans Fat: 0.06g
- Polyunsaturated: 11g
- Monounsaturated: 7.5g
- Cholesterol: 15mg
- Sodium: 375mg
- Potassium: 275mg
- Carbohydrates: 17g
- Fiber: 3.6g
- Sugar: 6.3g
- Protein: 7.5g
- Vitamin A: 3125IU
- Vitamin C: 37.5mg
- Calcium: 75mg
- Iron: 1.25mg
