Crunchy Salad Recipe

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This salad has been a staple in our house for a few years now and I’m honestly not sure how I’ve gone this long without blogging about it?! A big hit for a postpartum veggie-packed grab-and-go side or lunch option as it is easy to make a large batch (dressing prepared on the side to keep it from getting soggy!) to eat on for a few days.

The funny thing is that I’ve been making this salad for literal years and just recently tried throwing the veggies into the food processor instead of chopping them all by hand! 😵‍💫

Utilizing the food processor (while not necessary) was a game changer for the time needed to prep all of the ingredients AND it made the texture much more uniform and consistent. I loved it! Definitely planning to continue pulling out the ole food processor each time I make this recipe going forward!

Most recently, I made a HUGE batch (doubled the recipe) and took some to my freshly postpartum sister. This left plenty for my husband and I to also have some for a few days. It’s also a crowd pleaser at family gatherings, holiday potlucks and more.

Packed with Flavor

I love the tang of the golden raisins (we get ours at Trader Joe’s), the kick of the lemony ginger vinaigrette and the (obvious) crunch this salad packs!! Awakens your senses and it is packed with nutrients! We love adding some homegrown broccoli sprouts for the superfood perks. If you’re not into growing your own, you can often find some at your local farmer’s market or some grocery stores.

Ingredient Alternatives

If you’re looking for an alternative to the golden raisins, regular raisins or dried cranberries also work! We also love Trader Joe’s organic, no sugar added, dried cranberries! And for those with nut allergies like some in my household, you can skip the almonds and even add a few more sunflower seeds for that crunchy goodness. The ground ginger can be swapped for freshly grated ginger, if desired - it’s just not something we keep on hand.

Crunchy Salad Recipe

This recipe makes roughly 6 servings if served as a side, 4 if served as a lunch salad - great with chicken!

Ingredients

VEGETABLES
1 broccoli crown chopped
1 small cauliflower chopped
1/2 bag of shredded carrots (chop or process for finer consistency if desired)
1 small red cabbage chopped
3 medium celery stalks finely chopped

TOPPINGS
raw almonds chopped
sunflower seeds
golden raisins
broccoli sprouts

DRESSING (make as needed, store in fridge between uses, stir thoroughly with each use)
1/2 cup lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 1/2 teaspoons ground ginger
1/2 teaspoon Redmond’s real salt

Directions

1. Rinse and pat dry all vegetables. Chop vegetables and combine in a large bowl with lid. Food processor helps but not necessary! Most of the vegetables will need to be cut into small chunks before tossing into the food processor so use your best judgement on prepping the vegetables accordingly.

2. If needed, chop raw almonds in food processor and store in a plastic bag. If you don’t have a food processor and need to chop your almonds, I have also put some in a snack bag, sealed, and used the handle of a butter knife to break up the almonds on the kitchen counter.

3. Mix dressing in a small container with lid. Refrigerate. Usually best if you make no more than 2 days worth at a time.

4. Serve the veggies in a bowl with desired toppings and drizzle with preferred amount of dressing. Best if consumed in 4-5 days.

Let me know if you give this Crunchy Salad recipe a try! And I’d love to hear if you made any variations to it!

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while cooking or dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.