If you're the kind of food-obsessed person who loves searching for recipes on food blogs, you may be surprised to hear that overwhelmingly the most popular category in my recipe archives is Easy South Beach Recipes. It seems lots of people love these low-glycemic recipes with only five main ingredients and simple preparation methods, and occasionally I'll get e-mail asking for "more easy recipes." When I made this salad and loved it, I realized I couldn't remember writing about sunflower seeds for Weekend Herb Blogging, so I decided I should share how I made this easy salad.
Sunflower seeds are the seeds of the giant sunflower, of course, although Wikipedia on sunflower seeds says it would be more botanically correct to call them sunflower kernels. In the U.S. they're commonly sold with or without the shells as a snack. I've been a huge fan of these salty kernels since the time I was old enough to spend my allowance on snack food, although now I mostly buy the shelled type and eat them sparingly in salads. They're considered one of the world's healthiest foods, containing significant amounts of vitamin E and B1, and fairly large amounts of manganese, magnesium, copper, tryptophan, selenium, phosphorus, B5, and folate. They're also rich in phytosterols, plant compounds believed to help reduce blood levels of cholesterol. In fact, sunflower seeds and pistachios are highest in phytosterols of all nuts commonly eaten as snacks. I'm sure that people from all over the world will be sending Weekend Herb Blogging entries to Ramona at The Houndstooth Gourmet this week, and I'm curious to see if sunflower seeds are eaten in other countries too. If you'd like to participate by writing about an herb, plant, vegetable, or flower, here are the rules for Weekend Herb Blogging, and where to send your entry. Now, keep reading to see how easy it is to make this delicious cabbage salad.
Cabbage and Blue Cheese Salad with Sunflower Seeds
(Makes 3-4 side dish servings, recipe created by Kalyn. All measurements can be adjusted to taste.)
4 heaping cups thinly sliced cabbage (I used packaged pre-sliced coleslaw mix which includes a bit of carrot, but this would be even better with freshly sliced green and red cabbage mixed)
1/2 tsp. celery seed (or more)
1/2 cup blue cheese salad dressing (I used Litehouse Original Blue Cheese)
1/4 cup sunflower seeds
If using fresh cabbage, thinly slice it with a mandoline or chef's knife. Put cabbage in plastic bowl. Sprinkle with celery seed, then stir in blue cheese dressing until the cabbage is well moistened. (Use more or less dressing depending on how wet you like your salads.) Arrange salad on individual serving plates and sprinkle sunflower seeds over each serving. Serve immediately.
For South Beach dieters, be sure to choose a dressing with less than 2 grams of sugar per serving. (The Litehouse Blue Cheese Dressing has only 1 gram of sugar, and I often mix it half-and-half with buttermilk to cut down on the fat.) This is a perfect salad for any phase of the South Beach Diet. Cabbage is a very low-glycemic vegetable, so it's perfect for any low-glycemic eating plan.
Blast from the Past Recipes with Sunflower Seeds:
Tuna Fish and Tomato Salad with Sunflower Seeds
Carrot, Parsley, and Garbanzo Salad with Cumin
Better-for-you-than-Mom's Bacon and Cabbage Salad
More Ideas for Salads with Sunflower Seeds:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Broccoli and Toasted Seed Salad from Cook Sister
Ginger Sunflower Seed Salad Dressing from Christine Cooks Vegetarian
Creamy Asian Slaw from Everybody Loves Sandwiches
Cowboy Coleslaw from A Veggie Venture
Award Winning Broccoli Salad from Mrs. Gluten Free
Broccoli Slaw from La Mia Cusina
Balkan Roasted Vegetable Salad from Eat Me, Delicious
Simple Substantial Salads from Green Gourmet Giraffe
Swiss Chard Salad from I Am Gluten Free
An Autumn Salad from Rice and Beans: A Belizean in D.C.
Want even more recipes?
I find these recipes from other blogs using Food Blog Search.