Description
This one-bowl, Low FODMAP Sunflower Crunch Salad is a flavorful, veggie-filled, and crunchy side dish made with cabbage, kale, carrots, dried cranberries, sunflower seeds, bacon bits, and a tangy, mayo-based dressing.
Ingredients
- ⅓ cup mayonnaise, such as Hellmann’s
- 2 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- Salt and pepper
- 5 cups (or a 10-ounce bag of) shredded green cabbage
- 2 cups shredded carrots or carrot matchsticks
- 2 cups shredded kale
- ½ cup (or about 6 slices) crumbled or diced pre-cooked bacon
- ½ cup dried cranberries
- ¼ cup roasted sunflower seeds
- ¼ cup sliced green onion tops, green parts only
Instructions
- In a large bowl, whisk together the mayonnaise, sugar, and apple cider vinegar. Season with salt and pepper.
- Add the green cabbage, carrots, kale, cooked bacon bits, dried cranberries, sunflower seeds, and green onion tops (green parts only.) Stir until everything is well coated.
- Cover and refrigerate, preferably for 2 to 4 hours.
- Serve chilled.
Storage: This salad is best enjoyed the day it is prepared. However, leftovers can be refrigerated in a sealed container and enjoyed within 1-2 days. Freezing is not recommended.
Notes
Low FODMAP Serving: One serving of this recipe (about 1 cup) uses low FODMAP amounts of ingredients at publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
For less prep, consider using pre-cooked bacon (or bacon bits), a store-bought bag of finely shredded green cabbage, store-bought carrot matchsticks, and/or store-bought shredded kale.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 0 minutes
- Category: Salad, Side dish
- Method: No Cook
- Cuisine: Low FODMAP