Crunchy Vegetable Salad Recipes

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CRUNCHY VEGETABLE SALAD



Crunchy Vegetable Salad image

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

2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing

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.

CRUNCHY VEGETABLE SALAD



Crunchy Vegetable Salad image

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

1/2 small red cabbage, shredded
1/2 small green cabbage, shredded
2 medium carrots, grated
2 medium white radishes, grated
2 medium green bell peppers, de-seeded and chopped
2 cups sprouted green gram, blanched
2 teaspoons olive oil
5 tablespoons fresh orange juice
1 teaspoon mustard paste
1 tablespoon fresh lemon juice
salt
white pepper powder
1/2 cup roasted peanuts, coarsely crushed

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 VEGETABLE AND BROWN RICE SALAD



Crunchy Vegetable and Brown Rice Salad image

Categories     Salad     Rice     Vegetable     Quick & Easy     High Fiber     Low/No Sugar     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 13

1/2 cup short-grain brown rice
1 medium zucchini (1/2 pound)
2 celery ribs
1 carrot
1 yellow bell pepper
1/2 bunch arugula (4 ounces)
4 scallions
2 tablespoons fresh lemon juice
1/4 cup chicken broth
1 tablespoon coarse-grained mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
  • While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
  • Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
  • In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

CRUNCHY VEGGIE SALAD



Crunchy Veggie Salad image

"A friend gave me the recipe for this colorful refreshing salad 30 years ago," says Gusty Crum of Dover, Ohio. "It's wonderful alongside baked chicken."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11

1 cup cauliflowerets
1/2 cup chopped celery
1/2 cup shredded carrot
1 tablespoon finely chopped green pepper
1/4 cup mayonnaise
2 tablespoons milk
1 teaspoon minced chives
1 teaspoon cider vinegar
1/4 teaspoon salt
Dash pepper
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper. Pour over vegetables; toss to coat. Serve on lettuce if desired.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 555mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CRUNCHY VEGETABLE SALAD



Crunchy Vegetable Salad image

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

1 head cauliflower
1 head broccoli
1 (1 lb) bag carrot
2 green peppers
1 (16 ounce) package celery hearts
1 (16 ounce) bottle of wish bone Italian dressing

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

RAW VEGETABLE SALAD



Raw Vegetable Salad image

This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits.

Provided by Pamela Brown

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 18

Number Of Ingredients 13

6 slices bacon
3 cups chopped broccoli
3 cups chopped cauliflower
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries (such as Craisins®)
1 ½ cups mayonnaise
¼ cup Parmesan cheese
¼ cup white sugar
2 tablespoons grated onion
1 tablespoon white wine vinegar
1 teaspoon salt
1 cup Spanish peanuts

Steps:

  • Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
  • Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
  • Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

Nutrition Facts : Calories 283 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 23.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 373.5 mg, Sugar 10.1 g

THE CRUNCHIEST VEGETABLE SALAD



The Crunchiest Vegetable Salad image

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

For the vegetables:
1/2 English hothouse cucumber, very thinly sliced
4 small radishes, trimmed, very thinly sliced
2 scallions, very thinly sliced
1 pound mixed snap beans (such as green, wax, and/or Romano)
Kosher salt
4 ounces sugar snap peas
For the sesame-lime dressing and assembly:
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1/4 teaspoon sugar
Kosher salt, freshly ground pepper

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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