Crunch Salad Recipe
Introduction
This Crunch Salad is a vibrant and refreshing mix of kale, cabbage, and crisp fruits and veggies tossed in a zesty cilantro-lime dressing. It’s a perfect dish for those who love a combination of textures and bright flavors in a healthy salad.
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-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 (for seasoning the salad)
Instructions
- Step 1: Make the dressing by combining cilantro, garlic, lime juice, and honey in a food processor or blender. Blend until the cilantro is chopped, then slowly stream in the olive oil until the dressing reaches your preferred consistency. Season with cumin (if using), salt, and pepper to taste.
- Step 2: Prepare the salad by placing the kale in a large bowl and sprinkling with a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until the leaves darken slightly and soften.
- Step 3: Add the chopped green cabbage, diced apple, cucumbers, celery, scallions, peanuts, seeds, and crumbled feta to the kale.
- Step 4: Pour over your desired amount of the cilantro-lime dressing and toss everything together until well combined. Taste and adjust seasoning if needed before serving.
Tips & Variations
- For extra crunch, add toasted coconut flakes or crispy chickpeas.
- Substitute feta with goat cheese or omit for a dairy-free version.
- If you don’t have lacinato kale, curly kale or baby kale works well too.
- Add a squeeze of fresh lime juice before serving for extra brightness.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the greens crisp. Leftovers can be gently reheated at room temperature but are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, prepare the dressing and chop the ingredients in advance, but keep the dressing separate until you’re ready to serve to avoid soggy greens.
What can I use instead of peanuts if I have allergies?
You can substitute peanuts with other nuts like almonds or walnuts, or use extra seeds such as pumpkin or sunflower seeds for crunch without the allergy risk.
Print
Crunch Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crunch Salad is a vibrant and refreshing dish featuring a bold cilantro-lime dressing, tender massaged kale, crisp green cabbage, apples, cucumbers, celery, scallions, crunchy peanuts and seeds, finished with crumbled feta cheese. This salad combines a delightful mix of textures and flavors with a bright, tangy dressing that elevates every bite, making it a perfect healthy lunch or side dish.
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, as needed
Instructions
- Make the dressing: Add the cilantro, garlic, lime juice, and honey to a food processor or blender. Blend until the cilantro is chopped. Slowly stream in the extra-virgin olive oil while blending until the dressing reaches the desired consistency. Season with a pinch of cumin if using, and adjust with kosher salt and freshly ground black pepper to taste.
- Prepare the kale: Place the chopped lacinato kale into a large bowl. Add a pinch of kosher salt and massage the kale with your hands for 1 to 2 minutes until the leaves darken slightly and soften. This step makes the kale more tender and easier to eat.
- Assemble the salad: Add the chopped green cabbage, diced granny smith apple, diced cucumbers, diced celery, and thinly sliced scallions to the bowl with the massaged kale. Toss gently to combine all the ingredients evenly.
- Add the crunchy elements and cheese: Sprinkle the chopped roasted peanuts and unsalted seeds over the salad, then add the crumbled feta cheese. Pour over your desired amount of cilantro-lime dressing and toss to coat the salad thoroughly.
- Serve: Adjust seasoning with additional kosher salt and pepper if needed, then serve the salad fresh for optimal crunch and flavor.
Notes
- Massaging the kale is crucial to soften its fibrous texture and prevent bitterness.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days for enhanced flavors.
- Feel free to substitute peanuts and seeds with your favorite nuts or seeds for different crunch and taste.
- This salad keeps well for up to 1 day but is best enjoyed fresh to maintain the crispness of the ingredients.
- For a vegan version, omit the feta cheese or use a plant-based feta substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
Keywords: Crunch Salad, kale salad, cilantro lime dressing, healthy salad, vegetarian salad, crunchy salad, kale and apple salad
