Crunch Salad Recipe
Introduction
This Crunch Salad is a vibrant mix of fresh kale, crisp cabbage, and juicy apple, all tossed in a zesty cilantro-lime dressing. The addition of nuts, seeds, and feta cheese adds delightful texture and flavor, making it a perfect light meal or side dish.
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
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 finely, then slowly stream in the olive oil until the dressing reaches your desired consistency. Season with cumin if using, kosher salt, and freshly ground black pepper to taste.
- Step 2: Prepare the salad by placing the kale in a large bowl with a pinch of kosher salt. Massage the kale with your hands for 1 to 2 minutes until the leaves darken slightly and soften.
- Step 3: Add the green cabbage, apple, cucumber, celery, scallions, peanuts, seeds, and crumbled feta to the bowl.
- Step 4: Pour your desired amount of the cilantro-lime dressing over the salad and toss well to coat all ingredients evenly before serving.
Tips & Variations
- Massage the kale thoroughly to soften its texture and reduce bitterness for a more enjoyable salad.
- Substitute pepitas or chopped almonds for the peanuts and seeds to vary the flavor and crunch.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
- Add a pinch of cayenne or a few red pepper flakes to the dressing for a spicy kick.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss the salad with the dressing again. Avoid storing the salad with dressing for too long, as the greens can become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of kale?
Yes, you can substitute kale with sturdy greens like spinach, Swiss chard, or even romaine lettuce. Just keep in mind that the texture and flavor will vary slightly.
How do I keep the apple from browning?
Toss the diced apple with a little lemon or lime juice right after cutting to slow down oxidation and keep the pieces looking fresh longer.
Print
Crunch Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and crunchy salad combines kale, cabbage, fresh apples, cucumbers, celery, and scallions with a zesty cilantro-lime dressing. Topped with roasted peanuts, seeds, and crumbled feta, this Crunch Salad offers a delightful blend of textures and flavors perfect for a fresh, healthy meal 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-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
- 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. Slowly stream in the extra-virgin olive oil while blending until the dressing reaches your desired consistency. Season with a pinch of cumin if using, and add kosher salt and freshly ground black pepper to taste.
- Prepare the kale: Place the chopped kale in a large bowl, sprinkle with a pinch of kosher salt, and massage the leaves with your hands for 1 to 2 minutes until they darken slightly and soften. This step helps to reduce the toughness of the kale and enhances its flavor.
- Combine the salad ingredients: Add the chopped green cabbage, diced apple, cucumbers, celery, thinly sliced scallions, roughly chopped peanuts, roasted seeds, and crumbled feta cheese to the massaged kale.
- Toss with dressing: Pour over the desired amount of cilantro-lime dressing and toss thoroughly to ensure all the ingredients are coated and the flavors meld together. Taste and adjust seasoning with additional salt or pepper if necessary before serving.
Notes
- Massaging the kale is essential to soften its texture and reduce bitterness.
- Use roasted unsalted peanuts and seeds to keep the salad balanced and not overly salty.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: kale salad, crunchy salad, cilantro lime dressing, healthy salad, vegetarian salad, apple salad, kale, feta salad
