Whole30 Sunflower Crunch Salad

Bright, crunchy, and bursting with flavor, this Whole30 Sunflower Crunch Salad is the ultimate nutrient-packed dish that satisfies both your taste buds and your healthy lifestyle goals. Featuring a vibrant medley of finely shredded green and purple cabbage, julienned carrots, crisp cucumbers, and sweet red bell peppers, this salad is elevated with the nutty crunch of roasted sunflower seeds and the fresh zest of chopped parsley. Tossed in a tangy, Whole30-compliant dressing made with olive oil, apple cider vinegar, and Dijon mustard, it’s a perfectly harmonious blend of textures and flavors. Ready in just 20 minutes with no cooking required, it’s the ideal side dish or light meal, delivering wholesome deliciousness while staying entirely gluten-free, dairy-free, and paleo-friendly. Perfect for meal prep or a quick weeknight fix, this salad is as satisfying as it is simple!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups green cabbage, finely shredded
• 2 cups purple cabbage, finely shredded
• 2 large carrots, julienned or shredded
• 1 medium red bell pepper, thinly sliced
• 1 medium cucumber, thinly sliced into rounds
• 3 stalks green onions, sliced
• 0.25 cup fresh parsley, chopped
• 0.5 cup sunflower seeds, unsalted and roasted
• 0.25 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard (Whole30-compliant)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Prepare the vegetables: Finely shred the green and purple cabbage, julienne or shred the carrots, thinly slice the red bell pepper, and cucumber, and slice the green onions.

Step 2

In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, red bell pepper, cucumber, green onions, parsley, and sunflower seeds.

Step 3

In a small jar or bowl, prepare the dressing by whisking together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, sea salt, and black pepper until well combined.

Step 4

Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.

Step 5

Allow the salad to sit for 10-15 minutes to let the flavors meld together. Give it another toss before serving.

Step 6

Serve immediately as a side dish or enjoy as a light meal. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(967.1g)

Amount per serving	% Daily Value*
Calories	1064.6

Total Fat 86.2g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 1451.6mg	0%
Total Carbohydrate 63.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 28.0g
Protein 22.8g	0%

Vitamin D 0IU	0%
Calcium 454.4mg	0%
Iron 11.3mg	0%
Potassium 2482.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.1%

Protein: 8.1%

Carbs: 22.7%