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APPLE AND CABBAGE CRUNCH SALAD

Perfect as a light meal or a side dish, this Apple and Cabbage Crunch Salad is a nutritious, palate-pleasing choice that's simple to prepare and sure to leave you craving another bite.
Print Recipe
Servings: 6
Course: lunch, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups kale, stems removed and chopped into bite-sized pieces
  • 2 cups green cabbage, thinly sliced
  • 2 medium apples, thinly sliced (use a sweet variety like Fuji or Honeycrisp)
  • 1 cucumber, thinly sliced
  • 2 celery stalks, thinly sliced
  • ⅓ cup red onions, thinly sliced
  • ¼ cup sunflower seeds
Dressing
  • ¼ cup apple cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey or maple syrup (adjust to taste)
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • ½ cup fresh cilantro
  • salt and pepper

Method
 

Prepare the Salad Ingredients:
  1. Wash and dry the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
    Place them in a large salad bowl.Thinly slice the green cabbage, apples, cucumber, celery, and red onions. Add them to the same bowl with the kale.
Prepare the Dressing:
  1. In a small bowl, whisk together all the dressing ingredients. Taste the dressing and adjust the sweetness and seasoning to your liking.
Combine and Toss:
  1. Pour the dressing over the salad ingredients in the large bowl. Toss everything together until the dressing coats the vegetables and kale evenly.
Let It Rest:
  1. Allow the salad to sit for about 10-15 minutes before serving. This will help the flavors meld together and soften the kale slightly.
Add Sunflower Seeds:
  1. Just before serving, sprinkle the toasted sunflower seeds over the top of the salad for an added crunch.