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Sunflower Crunch Salad
Prep Time
20 minutes
Prep Notes
This sunflower crunch salad combines crunchy cabbage with kale, broccoli and chickpeas all tossed with a creamy, non dairy dressing. This makes a perfect salad to take along on a picnic.
The cabbage for this recipe can be purchased in 2 ways. 1) Buy 1/2 heads, in the store or 2) Purchase the entire head and make a batch of sauerkraut with the left-over head.
Cooking Time
0
Yields
6 servings
Ingredients
For the Salad
- 1 bunch of curly green kale, chopped (3-4 cups)
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup broccoli, chopped
- 1/4 cup cilantro, coarsely chopped
- 2-3 green onions, chopped including the greens
- 1-15oz can chickpeas, rinsed and drained
- 1/2 cup sunflower seeds, roasted or raw
- 1/2 dried cranberries
For the Dressing
- 1/3 cup Tahini or SunButter
- 2 Tbls lemon juice
- 2Tbls Tamari
- 1Tbls Maple syrup
- 1Tbls sesame oil
- 1 tsp sambal oelek or sriracha
- 1-2 cloves of garlic, crushed
- 3 Tbls water as needed to thin
Directions
Salad
- Add kale, cabbage, carrots, broccoli, cilantro, green onions chickpeas and dried cranberries into a large bowl.
- Toss to combine
- Add sunflower seeds and top with dressing
- Mix until all ingredients are well coated.
Dressing
- Blend all ingredients together in a high-speed blender.