Crunch Salad

By Justin SullivanPublished: Mar 16, 2022

3 Ratings

crunch salad filled with kale, apple, cucumber, celery and nuts

PHOTO: ANDREW BUI; FOOD STYLING: LENA ABRAHAM

To me salads are 90% about texture and more often than not, I want that texture to be crunchy. Whether it comes from a crispy lettuce such as iceberg, or the snap of a cucumber, I find salads infinitely more enjoyable when they have some bite.

I created this salad as an homage to that crunch. Every ingredient has been chosen to amplify texture while also adding bold flavors. I included green apple, roasted peanuts, and cabbage, but go ahead and add any ingredient with crunch.

My other favorite part of this salad? If you don’t dress all of it, it will keep for days. I’ve even eaten this salad three days after I made it and it was still just as fresh as day 1.

If you make your own crunch salad, let us know how it came out in the comments below!

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Yields:: 5 - 6 serving(s)
Prep Time:: 15 mins
Total Time:: 20 mins

Ingredients

For The Dressing

1
large bunch cilantro, roughly chopped
1
garlic clove, peeled
1/4 c.
lime juice
1/2 tsp.
honey
1/2 c.
extra-virgin olive oil
Pinch of cumin, optional
Kosher salt
Freshly ground black pepper

For The Salad

1
(10 to 12-oz.) bunch lacinato kale, chopped or torn into small pieces
1/4
small green cabbage, chopped
1
granny smith apple, diced, about ¼”
3
Persian or kirby cucumbers, diced, about ¼”
2
stalks celery, diced, about ¼”
3
scallions, thinly sliced
1/3 c.
cup roasted and unsalted peanuts, roughly chopped
1/3 c.
cup roasted and unsalted seeds (such as sunflower or pumpkin)
3 oz.
feta cheese, crumbled
Kosher Salt

Directions

1. Step 1Make the dressing: Add cilantro, garlic, lime juice, and honey to a food processor or blender. Blend until the cilantro has been chopped, then slowly stream in the olive oil until you’ve reached your desired consistency. Season to taste with cumin, if using, and salt and pepper.
2. Step 2Make the salad: Add kale to a large bowl along with a pinch of salt. Massage kale for 1 to 2 minutes until all the leaves are slightly darkened and have softened a bit. Add green cabbage, apple, cucumber, celery, scallions, peanuts, seeds and feta. Pour over desired amount of dressing

PHOTO: ANDREW BUI; FOOD STYLING: LENA ABRAHAM

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Justin Sullivan

Assistant Food Editor

Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.