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Here’s a delicious and crunchy Super Crunch Salad recipe packed with fresh veggies, textures, and a tangy dressing. It’s perfect as a side dish or a light meal!
Super Crunch Salad
Servings: 4
Ingredients:
For the Salad:
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 large carrot, julienned or grated
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced or spiralized
- 1 cup sugar snap peas, sliced
- ½ cup radishes, thinly sliced
- ¼ cup chopped green onions
- ¼ cup fresh cilantro or parsley, chopped
- ½ cup roasted peanuts, almonds, or sunflower seeds (for crunch)
- Optional: 1 avocado, diced
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp lime juice (or lemon)
- 1 tbsp honey or maple syrup
- 1 tsp soy sauce or tamari
- 1 tsp sesame oil (optional, for extra flavor)
- ½ tsp grated ginger
- 1 small garlic clove, minced
- Salt & pepper to taste
Instructions:
- Prep the veggies: Combine all salad ingredients (except nuts/seeds and avocado) in a large bowl.
- Make the dressing: Whisk together all dressing ingredients in a small bowl until well combined.
- Toss & serve: Pour the dressing over the salad and toss well. Top with nuts/seeds and avocado (if using).
- Enjoy immediately for maximum crunch, or let it sit for 10 minutes to soften slightly.
Variations:
- Protein boost: Add grilled chicken, shrimp, tofu, or chickpeas.
- Extra crunch: Swap peanuts for crispy chow mein noodles or toasted coconut.
- Spicy kick: Add a pinch of red pepper flakes or sriracha to the dressing.
This salad stays fresh in the fridge for up to 2 days, but the crunchiest texture is best right after mixing. Let me know if you’d like any modifications! 😊
