This sunflower crunch salad recipe with creamy sunflower dressing and fresh raw veggies is healthy, vegan, delicious, and nutritious!
Crunch Salad
A crunch salad with sunflower dressing is like a beautiful rainbow of colorful cruciferous veggies, I even almost named it “Rainbow Crunch Salad”! This easy crunch salad recipe is packed with fresh vegetables and seeds for a healthy plant-based vegan salad that is quick, easy, and filled with lots of flavor and crunch!
I love eating fresh organic veggies, it makes me feel more vibrant and fills me with energy, and I also love nuts and seeds! The homemade sunflower tahini dressing is creamy, rich, and flavorful, but also healthy and complements the salad so well. I will happily eat this salad for breakfast, brunch, lunch, dinner, or afternoon snack! This sunflower crunch salad can also be served as an appetizer or side dish, and you can double, triple, or quadruple the recipe to serve for a big family dinner or party. For a big meal, it is great served with soup and bread or as a side salad with pasta. You can also toss in some extra protein, like edamame, chickpeas, or this Easy Baked Tofu. If you are not following a vegan diet, try adding some chicken or seafood into the mix.
I hope you enjoy the Sunflower Crunch Salad!
Sunflower Crunch Salad Ingredients
These sunflower crunch salad recipe ingredients are healthy, vegan, and packed with nutrients. I used all fresh organic ingredients to create my crunchy chopped salad. You can easily add or omit ingredients and add your own personal touches to your salad creation.
- broccoli – raw chopped broccoli
- cauliflower – I used fresh riced cauliflower, you can also use chopped cauliflower florets.
- cabbage – shredded or chopped. I used red and green cabbage.
- carrots – raw shredded carrots.
- bell pepper – I used chopped red and orange mini sweet peppers, but bell pepper will work.
- sunflower kernels – raw or roasted sunflower seed kernels. You can also add sesame seeds or hemp hearts into the mix.
- pepitas – raw or roasted pepitas, shelled pumpkin seeds, or try these tasty Chili Lime Pepitas for extra flavor and crunch!
- cilantro – fresh chopped cilantro is optional.
More Crunchy Salad Toppings
Here are some additional crunchy salad toppings to try! You can slice, chop, or crumble the nuts. They will create different flavor variations depending on your selection. There are both sweet and savory salad toppings to choose from. You can also add the crunch salad toppings of your choice.
- Dry Roasted Almonds
- Garlic Roasted Almonds
- Italian Herb Walnuts
- Maple Bourbon Pecans
- Roasted Pistachios
- Spiced Rum Nuts
- Vanilla Chai Almonds
Sunflower Dressing
This easy sunflower dressing recipe uses homemade creamy sunflower tahini to create a healthy vegan salad dressing that is flavorful and super yummy!
Creamy Sunflower Dressing Ingredients
- Sunflower Tahini – This sunflower tahini recipe is quick and easy to make and can be used for so many things. However, you can also use sunflower butter as a substitute if needed.
- apple cider vinegar
- lemon juice
- toasted sesame oil
- brown sugar – I used stevia brown sugar to make it a low-carb and sugar-free salad dressing. You can also use regular sugar or honey as a substitute, or omit it for a more savory salad dressing.
- garlic powder
- coriander
- salt and pepper
- crushed red pepper – optional to add a little heat.
For variety, you can also try one of the following salad dressings.
Sunflower Crunch Chopped Salad Instructions
To make this sunflower crunch chopped salad with creamy sunflower tahini dressing, wash and chop all of your veggies then add them to a big salad bowl.
Next, make the sunflower dressing. Add the sunflower tahini or sunflower butter, garlic powder, coriander, sugar, toasted sesame oil, vinegar, and lemon juice to a bowl and whisk well to combine until the sugar dissolves and the dressing is creamy and smooth. Season with salt and pepper to taste, and a pinch of crushed red pepper if desired. You can also add all ingredients to a small food processor, and then blend to combine.
Note: You can also make the dressing in advance and store it in an airtight container in the refrigerator until ready to use. If you like lots of dressing, I would make a double batch, it’s really good!
Pour the sunflower dressing over the veggies, then sprinkle with sunflower kernels, pepitas, fresh cilantro, and any other crunch salad toppers of choice. Toss or stir to combine, season with any additional salt and pepper if desired, serve, and enjoy!
Sunflower Crunch Salad
Ingredients
- 2 cups broccoli chopped
- 1 cup cauliflower - (See Notes)
- 1 cup cabbage shredded or chopped.(See Notes)
- ¼ cup carrots shredded (See Notes)
- ¼ cup bell pepper chopped (See Notes)
- 3 tablespoons sunflower kernels - raw or roasted sunflower seed kernels. (See Notes)
- 3 tablespoons pepitas (See Notes)
- 2 tablespoons fresh cilantro (optional fresh chopped cilantro)
Sunflower Dressing
- 2 tablespoons Sunflower Tahini or sunflower butter as a substitute.
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon toasted sesame oil
- 1 teaspoon brown sugar (optional - See Notes)
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon salt and pepper or to taste.
- 1 pinch crushed red pepper optional
Instructions
- Wash and chop all the veggies then add them to a big salad bowl.
- Make the creamy sunflower tahini dressing. Add the sunflower tahini or sunflower butter, garlic powder, coriander, sugar, toasted sesame oil, vinegar, and lemon juice to a bowl and whisk well to combine until the sugar dissolves and the dressing is creamy and smooth. Season with salt and pepper to taste, and a pinch of crushed red pepper if desired. You can also add all ingredients to a small food processor, and then blend to combine. (see notes for dressing)
- Pour the sunflower dressing over the veggies, then sprinkle with sunflower kernels, pepitas, fresh cilantro, and any other crunch salad toppers of choice. Toss or stir to combine, season with any additional salt and pepper if desired, serve, and enjoy!
Notes
- cauliflower: I used fresh riced cauliflower, you can also use chopped cauliflower florets.
- cabbage and carrots: You can also use coleslaw mix in place of the cabbage and carrots.
- bell pepper: I used chopped red and orange mini sweet peppers but bell pepper will work.
- seeds: You can use raw or roasted and salted sunflower seeds and pepitas, or try these tasty Chili Lime Pepitas for extra flavor and crunch! You can also add sesame seeds or hemp hearts into the mix. Feel free to add as many seeds as you want since they provide plant-based protein, nutrients, and crunch!
- Sunflower Dressing: You can make the dressing in advance and store it in an airtight container in the refrigerator until ready to use. If you like lots of dressing, I would make a double batch, it's really good! I used stevia brown sugar to make it a low-carb and sugar-free salad dressing. You can use regular sugar or honey as a substitute or omit it for a more savory salad dressing.
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