Sunflower Crunch Salad
This sunflower crunch salad combines crunchy cabbage with kale, broccoli and chickpeas all tossed with a creamy SunButter dressing.
Servings: 6
Equipment
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 15 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
Serving: 1/6 salad with dressing | Calories: 414kcal | Carbohydrates: 57g | Protein: 14g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 364mg | Potassium: 912mg | Fiber: 12g | Sugar: 21g