Crunch Salad Recipe

Introduction

This Crunch Salad is a vibrant and refreshing mix of kale, cabbage, and fresh fruits with a zesty cilantro-lime dressing. It’s packed with textures and flavors, making it a perfect healthy side or light meal.

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

Instructions

1. 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 pour in the olive oil while blending until the dressing reaches your desired consistency.
2. Step 2: Season the dressing with a pinch of cumin if using, and salt and freshly ground black pepper to taste.
3. Step 3: Place the kale in a large bowl and sprinkle with a pinch of kosher salt. Massage the kale for 1 to 2 minutes until the leaves darken and soften slightly.
4. Step 4: Add the chopped green cabbage, diced apple, cucumbers, celery, scallions, peanuts, seeds, and crumbled feta cheese to the bowl with the kale.
5. Step 5: Pour the desired amount of dressing over the salad and toss thoroughly to combine all ingredients.
6. Step 6: Adjust seasoning with additional salt and pepper if needed and serve immediately for the best texture and flavor.

Tips & Variations

• Massage the kale well to break down its toughness and reduce bitterness.
• Substitute feta with goat cheese or omit for a dairy-free version.
• Use toasted nuts and seeds for extra flavor and crunch.
• Add a pinch of chili flakes to the dressing for a bit of heat.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1 to 2 days for optimal freshness and crunch. If dressed in advance, kale will soften more, which some may prefer. Re-toss before serving; no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of kale for this salad?

Yes, curly kale or dinosaur kale can be used, but lacinato kale is preferred for its tender texture and slightly sweeter flavor.

How do I keep the salad crisp if making ahead?

Keep the dressing separate and add it just before serving to maintain the salad’s crispness and texture.

Crunch Salad Recipe

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★★★★★

4.4 from 147 reviews

A vibrant and crunchy salad combining hearty kale and cabbage with fresh apple, cucumbers, and celery, tossed in a zesty cilantro lime dressing and topped with crunchy peanuts, seeds, and crumbled feta cheese. This refreshing salad balances bold flavors with varied textures for a nutritious and satisfying dish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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” pieces)
• 3 Persian or kirby cucumbers, diced (about 1/4” pieces)
• 2 stalks celery, diced (about 1/4” pieces)
• 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
• Kosher salt, to taste

Instructions

1. Make the dressing: Add the cilantro, garlic, lime juice, and honey into a food processor or blender. Blend everything until the cilantro is chopped finely, then slowly stream in the olive oil while continuing to blend until the dressing reaches your desired consistency. Season with a pinch of cumin (if using), kosher salt, and freshly ground black pepper to taste.
2. Prepare the kale: Place the chopped kale into a large mixing bowl and sprinkle with a pinch of kosher salt. Massage the kale with your hands for 1 to 2 minutes until the leaves darken slightly and soften, which helps reduce bitterness and improve texture.
3. Assemble the salad: To the massaged kale, add the chopped green cabbage, diced apple, diced cucumbers, diced celery, and thinly sliced scallions. Toss gently to combine all the vegetables evenly.
4. Add crunch and cheese: Sprinkle the roughly chopped peanuts, mixed roasted seeds, and crumbled feta cheese over the top of the salad. Pour the prepared cilantro lime dressing over the salad and toss thoroughly to coat all the ingredients evenly with the dressing.

Notes

• You can substitute the feta cheese with a vegan cheese alternative to make the salad vegan-friendly.
• If you prefer a spicier dressing, add a pinch of cayenne pepper or a dash of hot sauce while blending the dressing.
• To keep the salad fresh longer, store the dressing separately and toss just before serving.
• Massage the kale well to tenderize it and reduce bitterness, making it more palatable.
• Use unsalted nuts and seeds to better control the saltiness of the salad.

Keywords: Crunch Salad, kale salad, cilantro lime dressing, healthy salad, vegetarian salad, crunchy salad with nuts and seeds