Crunch Salad Recipe
Introduction
This Crunch Salad is a vibrant and fresh combination of crisp vegetables, tangy dressing, and crunchy toppings. It’s perfect for a light lunch or a healthy side dish that’s bursting with flavor and texture.
Ingredients
- 1 large bunch cilantro, roughly chopped
- 1 garlic clove, peeled
- 1/4 cup lime juice
- 1/2 teaspoon honey
- 1/2 cup extra-virgin olive oil
- Pinch of cumin (optional)
- Kosher salt
- Freshly ground black pepper
- 1 (10 to 12-ounce) bunch lacinato kale, chopped or torn into small pieces
- 1/4 small green cabbage, chopped
- 1 Granny Smith apple, diced, about 1/4 inch
- 3 Persian or Kirby cucumbers, diced, about 1/4 inch
- 2 stalks celery, diced, about 1/4 inch
- 3 scallions, thinly sliced
- 1/3 cup roasted and unsalted peanuts, roughly chopped
- 1/3 cup roasted and unsalted seeds (such as sunflower or pumpkin)
- 3 ounces feta cheese, crumbled
- Additional kosher salt to taste
Instructions
- Step 1: Make the dressing by adding cilantro, garlic, lime juice, and honey to a food processor or blender. Blend until the cilantro is chopped, then slowly stream in the olive oil until the dressing reaches your desired consistency. Season with cumin if using, and add salt and pepper to taste.
- Step 2: Prepare the salad by placing the kale in a large bowl with a pinch of salt. Massage the kale gently for 1 to 2 minutes until the leaves darken slightly and soften. Add the chopped green cabbage, diced apple, cucumbers, celery, scallions, peanuts, seeds, and crumbled feta cheese.
- Step 3: Pour over your desired amount of dressing and toss the salad thoroughly to combine all ingredients and coat them well with the dressing.
Tips & Variations
- For added sweetness, substitute honey with maple syrup or agave nectar.
- Use toasted nuts or seeds to enhance the crunch and flavor.
- Try adding thin slices of radish or bell pepper for extra color and crunch.
- Make it vegan by omitting the feta or replacing it with a plant-based cheese alternative.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain the crispness of the vegetables. Leftover dressed salad may become soggy if stored for longer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
It’s best to prepare the dressing and chop the ingredients ahead of time but combine and dress the salad just before serving to keep it fresh and crunchy.
What can I use instead of lacinato kale?
You can substitute with curly kale, spinach, or a mix of sturdy leafy greens like Swiss chard for a similar texture and flavor.
PrintCrunch Salad Recipe
Crunch Salad is a vibrant and fresh salad featuring kale, cabbage, apple, and crunchy additions like peanuts and seeds, all tossed in a zesty cilantro-lime dressing. This salad combines bold flavors and textures for a satisfying and nutritious meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 1 large bunch cilantro, roughly chopped
- 1 garlic clove, peeled
- 1/4 cup lime juice
- 1/2 teaspoon honey
- 1/2 cup extra-virgin olive oil
- Pinch of cumin (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 (10 to 12-oz.) bunch lacinato kale, chopped or torn into small pieces
- 1/4 small green cabbage, chopped
- 1 granny smith apple, diced, about 1/4 inch
- 3 Persian or kirby cucumbers, diced, about 1/4 inch
- 2 stalks celery, diced, about 1/4 inch
- 3 scallions, thinly sliced
- 1/3 cup roasted and unsalted peanuts, roughly chopped
- 1/3 cup roasted and unsalted seeds (such as sunflower or pumpkin)
- 3 oz. feta cheese, crumbled
- Kosher salt, to taste
Instructions
- Make the dressing: Add cilantro, garlic, lime juice, and honey to a food processor or blender. Blend until the cilantro is finely chopped. Then, while blending, slowly stream in the extra-virgin olive oil until the dressing reaches your desired consistency. Season with a pinch of cumin if using, and salt and freshly ground black pepper to taste.
- Prepare the kale: Place the chopped kale in a large bowl. Add a pinch of kosher salt and massage the kale for 1 to 2 minutes until the leaves darken slightly and soften. This helps reduce bitterness and improves texture.
- Combine the salad ingredients: To the massaged kale, add the chopped green cabbage, diced apple, diced cucumbers, diced celery, thinly sliced scallions, roughly chopped peanuts, and roasted seeds.
- Add the feta and dressing: Sprinkle the crumbled feta cheese over the salad. Pour over the desired amount of cilantro-lime dressing. Toss everything together gently until well combined and coated with the dressing.
Notes
- Massaging the kale is key to soften the leaves and reduce bitterness.
- You can substitute the seeds with your favorite roasted nuts or keep the salad nut-free by omitting peanuts.
- For extra zing, add more lime juice or a touch of red pepper flakes to the dressing.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust the amount of dressing depending on personal preference for moisture and flavor intensity.
Keywords: kale salad, crunchy salad, cilantro dressing, healthy salad, vegetarian salad, apple salad, peanut salad
