Eating Bird Food · by Brittany Mullins★ 5.0 (20)
Sunflower Crunch Salad
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 26%
CARBS 43G47% OF CAL
10G FIBER13G OTHER20G TOTAL SUGAR
FAT 18G44% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy salad of kale, cabbage, broccoli, and chickpeas tossed with a creamy sunflower butter and sriracha dressing. Hearty, satisfying, and packed with vegetables.
sidethaisalad🌀 blenderdairy freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 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)
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 26%
CARBS 43G47% OF CAL
10G FIBER13G OTHER20G TOTAL SUGAR
FAT 18G44% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 543mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 149mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 543MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.