CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
CRUNCHY CABBAGE SALAD
This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite
Provided by Dagmar Vesely
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Prepare all the ingredients for the salad and mix them in a large bowl.
- Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
CRUNCHY ASIAN SALAD
Dig in to our Crunchy Asian Salad recipe. This sweet and tangy Asian-style salad gets its crunch from the ramen noodles.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
- Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
- Add dressing; toss to evenly coat noodle mixture.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CRUNCHY PEA SALAD
Make and share this Crunchy Pea Salad recipe from Food.com.
Provided by susan
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Thaw peas in colander under running water for a minute; drain.
- Combine all ingredients.
- Chill for a couple of hours to marry the flavors.
- Garnish just before serving.
Nutrition Facts : Calories 459.4, Fat 35.8, SaturatedFat 7.8, Cholesterol 19.3, Sodium 563.3, Carbohydrate 26.4, Fiber 6.8, Sugar 9.3, Protein 10.7
CRUNCHY KERALAN SALAD
This recipe is from 'jamies dinners' by Jamie Oliver. It makes a lovely starter, but can also be served with grilled prawns or satay chicken. Jamie says it's also lovely as a snack inside a wrap or flatbread. Even though the coconut may be a pain to prepare it's well worth it... However, you may also want to use 1 plastic container of fresh coconut pieces. That's what we used, it was probably less than a whole coconut, but I think it was enough. Although I haven't tried watercress yet, I assume it should work just as well. Jamie calls the salad Keralan, but as it contains cress, it isn't really a true salad from there. The recipe was inspired by a friend of his who runs a Indian restaurant in London.
Provided by tigerduck
Categories Mango
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If using a whole coconut you need to crack open the shell. Jamie normally does this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart, discarding the hard outer shell.
- Cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Cut the mango flesh off the stones and finely slice it. Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
- DRESSING:.
- Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavour of your dressing. Limes can be different strengths depending on their juiciness and size.
- SERVE:.
- Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread.
Nutrition Facts : Calories 298.7, Fat 24.1, SaturatedFat 3.4, Sodium 4.3, Carbohydrate 23.6, Fiber 3.2, Sugar 18.3, Protein 1.2
CRUNCHY QUINOA SALAD
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Provided by Dr. John McDougall
Categories HarperCollins Salad Quick and Healthy Quinoa Grains Asparagus Chive Parsley Herb Spring Vegetarian Vegan Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
- Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.
CRUNCHY RAMEN ANTIPASTO SALAD
Discover your new go-to salad recipe with this Crunchy Ramen Antipasto Salad. Made with ramen soup mix noodles, artichoke hearts, salami, basil and more, this Crunchy Ramen Antipasto Salad is loaded with flavor.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 10 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Break apart Noodles; place in large bowl. Discard Seasoning Packets.
- Add remaining ingredients to noodles, mix lightly.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
WINTER CRUNCH SALAD
A crispy, fresh vegetarian salad to use up those winter vegetables
Provided by Good Food team
Categories Lunch, Starter, Supper, Vegetable
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven and cook the garlic bread according to packet instructions.
- While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
- To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.
Nutrition Facts : Calories 450 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.67 milligram of sodium
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.
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