Healthy Crunchy Salad Recipe Recipe For Chili

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KALE AND CARROTS SALAD WITH CHILI LIME PEANUT DRESSING



Kale and Carrots Salad with Chili Lime Peanut Dressing image

Crunchy kale, carrots and peanuts salad coated in tangy, sweet and spicy chili-lime Peanut Dressing! A vegan and healthy way to enjoy your daily servings of green with scrumptious touch of favorite peanut butter! Actually today's Kale and Carrots Salad is more than a just-a-salad. It is Creamy Peanut-y Vegan Kale-Slaw! Eat a bowlful for lunch or serve on side with your favorite grilled dinner! One of taste of chili-lime, spicy-sweet peanuty kale-slaw and you will serve it whole summer long!I'm super fan of coleslaw but don't care much for store-bought coleslaw which are doused heavy with mayo. So often I make mayo-free versions at home... And whenever, I get chance to bring kale home, I prefer to replace watery lettuce in coleslaw with sturdy and crispy curly green kale. Kale not only absorbs the tang of lime and sweetness of peanuts very well... but also stays crisp and crunchy!Perfect to make-ahead! Perfect to pack for potluck!and vegan, healthy with all health benefits of carrots and kale! I'm sure you thinking... What's up Savita, one more salad!? I hear yaa'll! :-)I'm a salad girl, you guys!! If you follow my blog, I bet you are no strange to my "salad love". So I promise to share with you every new way I enjoy my daily serving of greens! How good does that sound?I really did not plan, but this week also followed a theme - Healthy Kale Theme! Previously, you enjoyed Vegan Kale Fried Rice and Deli-style Pasta Salad with Kale. So, today I thought to continue the Kale Recipe momentum! A little more kale does not hurt, right? Actually... more the better! :) So, friends, with this recipe, I'm giving you more reason to enjoy fresh raw Kale this Spring-Summer season. We are officially just 3 days away from Spring and in California, we are way past spring... unofficially ofcourse :-) You know what's the temperature outside? 85 degrees!!! Does that feel like Spring anyways?! In such warm weather, all I crave is lite and crispy salads. This is another reason I'm repeating "salad" recipe so quickly on the blog.With salad so fresh and delicious, it is hard to decide (for me) to say which is better - salad greens or dressing? Actually, it marriage of both that's make this salad so good.The peanut dressing is my take on classic Asian Peanut salad dressing. Mostly, Asian peanut dressing have vinegar but I decided to add zest and juice of fresh lime to keep the fresh theme. Somehow the aroma and taste of fresh lime goes very good with sweetness of peanuts. Not just me, even my not-so-kale-fan husband loves kale when made with this peanut dressing. So you can imagine how good it is?!Even though Peanut dressing takes just 5 minutes to blend in food processor... it can be prepared 2 days in advance. I would only recommend to use smooth peanut butter (not chunky). Also, I don't add any salt when mixing dressing. Most peanut butters already have salt. The best is to taste dressing after blending everything then adjusting salt per taste.For kale, I like to use a bunch of green curly kale and a bunch of purple kale to bring some color to the party. Dino kale will also go great here. It's dark green leaves will add another layer of green in this salad. When in hurry, a packet of pre-chopped kale can be great time saver.Why try this Kale salad?1. Welcome spring with freshness and health of Kale and Carrots!2. Eat your daily serving of greens... in a scrumptious way! :)3. Pack a delicious Kale-Slaw for next potluck or weekend-grill out!4. New healthy way to enjoy Coleslaw - vegan, gluten free, crisp and crunchy with delicious peanut butter! When to make this salad?You guys, try it today! I bet you have some peanut butter and carrots in refrigerator!? Go get some kale!! :)Enjoy weekend! Cheers! -Savita

Provided by Savita

Categories     Salad

Time 15m

Number Of Ingredients 9

1/4 Cup Peanut Butter, smooth peanut butter
1-2 Lime, zest of one lime, about 3 tbsp juice
1/2 tsp Chili Flakes, red chili flakes, adjust more or less per taste
2 tbsp Olive Oil
2 tsp Sesame Oil
1/4 tsp Salt, adjust per taste
2 bunch Kale, 1 green curly Kale, and 1 purple kale
6 Carrots, medium, peeled and shredded or sliced thin
1/3 Cup Peanuts, toasted, slightly crushed

Steps:

  • Wash the kale, remove ribs and slice thin. Place in a bowl. Also, peel carrots, slice/shred and add to the bowl. Set aside.
  • In a food processor jar, add all of the Chili Lime Peanut Dressing ingredients except salt. Pulse until pureed and smooth. If looks thick, add little more lime juice. Taste and adjust salt.
  • Mix the peanut dressing into kale salad and toss well. Top with toasted peanuts. Serve or keep refrigerated until ready to serve.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING



Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Salad

Time 15m

Number Of Ingredients 17

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

Steps:

  • Combine the dressing ingredients in a jar and shake well.
  • Combine the salad ingredients, except the Asian Fried Shallots.
  • Pour over dressing and toss to combine.
  • Garnish with Asian Fried Shallots. Serve!

Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

CRUNCHY CHICKEN SALAD



Crunchy Chicken Salad image

Pecans and water chestnuts add a delightful crunch to chicken salad served on lettuce leaves and topped with slices of hard-boiled egg.

Provided by Paulala

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 10

1 ½ cups cubed cooked chicken
3 tablespoons chopped onion
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
1 tablespoon chopped pecans
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 lettuce leaves
1 hard-boiled egg, sliced

Steps:

  • Mix chicken, onion, mayonnaise, water chestnuts, sweet pickle relish, pecans, salt, and black pepper together in a bowl. Serve on lettuce leaves and garnish each serving with a slice or 2 of hard-boiled egg.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 4.3 g, Cholesterol 83.3 mg, Fat 13.5 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 285.4 mg, Sugar 2.5 g

LIME-CILANTRO CRUNCHY SALAD



Lime-Cilantro Crunchy Salad image

This is a great take-along side dish for a summer picnic. It's deliciously crunchy and it holds up well. You can find a recipe for the lime-cilantro dressing on this site. I used a wonderful recipe submitted by Lin.

Provided by peppini

Categories     Salad     Vegetable Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup crumbled feta cheese
1 cup 1/2-inch pieces red bell pepper
1 cup 1/2-inch pieces jicama
1 cup 1/4-inch pieces carrot
1 cup 1/4-inch pieces celery
1 cup chopped walnuts
1 cup 1/2-inch pieces red cabbage
1 cup 1/2-inch pieces savoy cabbage
1 cup cilantro-lime dressing
¾ cup 1/4-inch pieces red onion
1 jalapeno pepper, seeded and minced
salt and ground black pepper to taste

Steps:

  • Mix feta cheese, red bell pepper, jicama, carrot, celery, walnuts, red cabbage, savoy cabbage, cilantro-lime dressing, red onion, and jalapeno pepper together in a large bowl. Season with salt and pepper. Chill for 1 hour before serving.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 14.8 g, Cholesterol 22.3 mg, Fat 32.9 g, Fiber 4.8 g, Protein 7.9 g, SaturatedFat 7 g, Sodium 652.6 mg, Sugar 7.3 g

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