THE CRUNCHIEST VEGETABLE SALAD
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies, all the while chilling them even further.
Provided by Chris Morocco
Yield Serves 4
Number Of Ingredients 14
Steps:
- Prepare the vegetables:
- Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
- Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
- Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
- Make the dressing and assemble:
- Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
- Do Ahead
- Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.
CRUNCHY VEGETABLE SALAD
Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
VEGETABLE CREOLE CRUNCH SALAD
Make and share this Vegetable Creole Crunch Salad recipe from Food.com.
Provided by Lene8655
Categories Creole
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the cabbage, celery, green pepper and salad onions together in a large bowl.
- Mix the mustard, creamed horseradish, tabasco and vinegar in a small bowl and then gradually whisk in the oil to make a dressing. Stir in the yogurt and season well.
- Stir the dressing, chopped dill and caraway seeds into the vegetables just before serving so that the cabbage stays nice and crunchy. Dust all over the top with cayenne pepper and serve.
Nutrition Facts : Calories 43, Fat 2.5, SaturatedFat 0.3, Sodium 43, Carbohydrate 5.1, Fiber 2.1, Sugar 2.7, Protein 1.3
CRUNCHY VEGETABLE SALAD
I like to use organic vegetables for this salad, but I have used conventional vegetables with good results. This salad makes enough for a small crowd
Provided by mandagirl
Categories Vegetable
Time 20m
Yield 25-30 serving(s)
Number Of Ingredients 6
Steps:
- Wash cauliflower, broccoli, celery and peppers with white vinegar and water to get off any pesticides and dirt. Rinse well and shake to dry.
- Trim celery and peel carrots.
- Cut all vegetables into bite size pieces and place in a large serving bowl.
- Shake dressing and add to vegetables.
- Stir to mix and put in refrigerator until ready to use.
- Stir again before serving.
Nutrition Facts : Calories 78.7, Fat 5.3, SaturatedFat 0.8, Sodium 342.4, Carbohydrate 7.5, Fiber 2.2, Sugar 3.9, Protein 1.6
CRUNCHY VEGETABLE SALAD
Trying to loose weight? Try this fantastic salad and enjoy without feeling sinful. Cooking time is the refrigerating time.
Provided by Charishma_Ramchanda
Categories Peppers
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder.
- Keep aside and keep refrigerated.
- Now, prepare to wonderfully lay out this salad.
- To do so, arrange red cabbage at the bottom of a serving bowl.
- Next put a layer of green cabbage.
- The third layer should be that of carrots, radish and capsicum.
- Top off the salad with a sprinkling of bean sprouts.
- Refrigerate the salad.
- Prior to serving, sprinkle roasted crushed peanuts.
- Shake the dressing very well.
- Lace the salad with the dressing uniformly.
- Serve rightaway.
- Enjoy!
Nutrition Facts : Calories 264, Fat 16.8, SaturatedFat 2.4, Sodium 290.1, Carbohydrate 24.5, Fiber 7.8, Sugar 11.6, Protein 10.1
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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Author Mary Claire LagrouePublished Dec 15, 2020Estimated Reading Time 2 mins
- Roasted Okra. Roasting okra chars it and dries it (in a good way) so that it's not the slimy stuff you know from stewed recipes.
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