Crunch Salad
A fresh and colorful salad packed with crispy veggies, nuts, and a zesty dressing. Perfect as a light meal or a side dish!
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired, American
Ingredients
Scale
For the Salad:
- 2 cups chopped romaine lettuce (or cabbage for extra crunch)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, sliced
- ½ cup radishes, thinly sliced
- ½ cup snap peas, chopped
- ½ cup purple cabbage, shredded
- ¼ cup green onions, chopped
- ¼ cup almonds, cashews, or sunflower seeds (for crunch)
- ¼ cup crispy wonton strips or croutons (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp Dijon mustard
- ½ tsp garlic, minced
- ½ tsp ginger, grated
- ¼ tsp black pepper
Instructions
- Make the dressing: In a small bowl, whisk together olive oil, vinegar, soy sauce, honey, sesame oil, Dijon mustard, garlic, ginger, and black pepper. Set aside.
- Prepare the salad: In a large bowl, toss together romaine lettuce, carrots, bell pepper, cucumber, radishes, snap peas, cabbage, and green onions.
- Add the crunch: Sprinkle in nuts, seeds, and crispy wonton strips or croutons.
- Toss & serve: Drizzle with dressing and toss to coat. Serve immediately and enjoy!
Notes
- Swap nuts for pumpkin seeds for a nut-free version.
- Add protein: Toss in grilled chicken, shrimp, tofu, or chickpeas.
- Make ahead: Store veggies separately and add dressing just before serving.
Find it online: https://ukfinda.com/crunch-salad/