Sunflower Crunch Salad
User Reviews
5.0
57 reviews
Excellent
Sunflower Crunch Salad
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This sunflower crunch salad combines crunchy cabbage with kale, broccoli and chickpeas all tossed with a creamy SunButter dressing.
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Ingredients
- 1 bunch of curly green kale chopped (about 3-4 cups)
- 2 cups red cabbage chopped
- 2 cups green cabbage chopped
- 1 cup shredded carrots
- 1 cup chopped broccoli
- ¼ cup chopped cilantro
- 2-3 green onions sliced
- 1 oz can chickpeas rinsed and drained
- ½ cup roasted sunflower seeds
- ½ cup dried cranberries
Dressing
- ⅓ cup Sunbutter
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons low-sodium tamari or soy sauce
- 1 Tablespoon maple syrup
- 1 Tablespoon toasted sesame oil
- 1 teaspoon sambal oelek or sriracha
- 1 inch knob fresh ginger peeled
- 1-2 cloves garlic
- 3 Tablespoons water as needed to thin
Instructions
- Blend all ingredients together in a high-speed blender.
- 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.
Nutrition Information
Show Details
Serving
1/6 salad with dressing
Calories
414kcal
(21%)
Carbohydrates
57g
(19%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Sodium
364mg
(15%)
Potassium
912mg
(26%)
Fiber
12g
(48%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1/6 salad with dressing | |
| Calories | 414kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 364mg | 15% |
| Potassium | 912mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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