Let Me Tell You About This Super Crunch Salad
Alright. So you know how there are just some dishes you keep turning to, even when you probably should branch out more? This is that for me. My Super Crunch Salad started because I once tried to copy a restaurant salad (theirs cost, like, 15 quid and mine was better, if I do say so myself). I’ve been tinkering with it for a while—sometimes with a cat weaving between my legs or the kids asking if they can “just have chips” instead. Oh, and once I dropped a whole bowl on the floor. Sigh. We don’t talk about that day.
Why You’ll Love This (Or at Least, Why I Do)
I make this when I want to feel I’m eating something that’s both crunchy and healthy, not just leaves (though there are leaves—sorry!). My family goes a bit wild for it because it’s got all the good bits (nuts, crunchy veg, and this zingy dressing). Sometimes, when I can’t face another limp lunch, it’s the only thing that actually sounds good. It’s fast, unless you get chatting and forget you’re supposed to be chopping carrots. And hey, I used to hate raw broccoli. Turns out, if you chop it fine enough and add enough dressing, it’s not half bad.
What Goes in My Super Crunch Salad
- 1 medium carrot, julienned (or just grated—who has time?)
- 1 bell pepper, thinly sliced (red is pretty but yellow works too, whatever’s in the fridge)
- 2 handfuls of shredded cabbage (red, green, or the bagged stuff—no judgement)
- About 1 cup broccoli florets, chopped up small (I’ve used cauliflower in a pinch, actually, it’s pretty good)
- 1/2 cup toasted nuts (almonds, walnuts, or cashews—my Gran swore by pecans, but honestly, anything crunchy is fine)
- Big handful of fresh herbs (coriander, mint, or parsley—I use whatever looks alive)
- 1/4 cup dried cranberries or raisins (optional, but the sweet pop is nice)
- For the dressing:
- 3 tbsp olive oil (or avocado oil, if you’re feeling fancy)
- 2 tbsp apple cider vinegar (white wine vinegar’s fine too)
- 1 tbsp honey or maple syrup (I once used golden syrup and, well, it sort of worked)
- 1 tsp Dijon mustard (or regular yellow if that’s all you’ve got)
- Salt and pepper to taste
How I Throw It All Together
- Start with the veg: Grab a big bowl—really, the biggest you have. Toss in your carrot, pepper, cabbage, and broccoli. If you’ve got a food processor, go wild. Or just chop everything by hand (that’s what I usually do; it’s kind of meditative unless you’re in a rush).
- Add nuts and herbs: Throw those toasted nuts right in. I sometimes toast them in a dry pan while I prep the veg, but if you forget, raw works fine. Add in herbs. This is where I usually sneak a taste—just to check the balance (and because I’m hungry).
- Chuck in the cranberries or raisins if using. Honestly, they add a nice contrast, but don’t sweat it if you’re out.
- Mix the dressing: Whisk everything together in a mug (that’s my lazy hack). Taste it—if it’s too sharp, add a bit more honey. Too sweet, squeeze in more vinegar. I always end up adjusting! Pour it over the veg.
- Toss the whole thing together. Hands or tongs, doesn’t matter. Just get everything coated. If it looks a bit weird or uneven, don’t worry—it always sorts itself out.
Notes from My Actual Kitchen
- I’ve found that if you let the salad sit for a few minutes, everything soaks up the dressing and the crunch is even better.
- Sometimes I add a splash of soy sauce or fish sauce—gives it a bit of umami if you’re into that.
- Oh, and if you use bagged salad mix, check the date. Once I bought a bag that had gone a bit off and, trust me, it’s not worth the risk.
Wild Variations I’ve Tried (Some Winners, Some Not)
- Chickpeas—surprisingly good. Roasted is best, but straight from the tin (drained!) works if you’re lazy.
- Feta or goat cheese—adds creaminess but, I’ll be honest, sometimes it makes everything a bit soggy if you leave it overnight.
- I once tried adding orange segments. Regretted that. Too weird, even for me!
Equipment: Don’t Panic If You Don’t Have Everything
I swear by my big wooden salad bowl for this. But if you’ve only got a mixing bowl or even a clean pot, that’ll do. A sharp knife helps, but I’ve used a box grater for the carrots and cabbage lots of times. Food processor is fancy, but optional (and a pain to wash, honestly).
Keeping It Fresh: Storage Stuff
In the fridge, it keeps for up to two days in a sealed container, but in my house it never lasts that long. If you want to keep the crunchiest bits, maybe store the nuts separately and add just before eating. But, honestly, I just toss it all together and hope for the best.
How I Like to Serve It (You Do You)
This is great on its own, but sometimes I have it with grilled chicken or even as a filling in a wrap. My kids like to pile it on top of rice (a bit odd, but there you go). Oh, and if you’re having people over, put it in a big bowl and let everyone dig in. So much less fuss.
What Not to Do: My Hard-Won Pro Tips
- Don’t rush the chopping. I tried to blitz everything in a blender once—it turned to mush. Not crunchy at all.
- Don’t overdress. The salad can get swampy. I sometimes hold back a bit of dressing for later.
- And, actually, don’t skip the herbs. I did once and it was just…meh. Herbs matter.
Questions I Keep Getting (With Real Answers)
- Can I make this ahead? Yep, but keep the dressing separate if you want max crunch. Or just live with it getting a bit softer. Actually, I think it tastes better the next day, but that’s just me!
- Is it vegan? Just skip the honey or swap for maple syrup. Easy.
- Can I use other nuts? Totally. Sunflower seeds, pumpkin seeds, whatever. One time I even tossed in those chili peanuts you get at the pub (spicy, but fun).
- Where do you get good olive oil? I usually order mine from Kitchen Stories—they have a great guide. Or, just grab what’s on offer at your local Tesco!
- Why is mine soggy? Oof. Maybe too much dressing? Or left overnight with the nuts in. Next time, keep the crunchy stuff until you’re ready to eat.
- Can I add protein? Yes—shredded chicken, tofu (I like it crispy), or even a handful of cooked beans works. I saw a similar salad on Serious Eats and nicked the idea. Cheers to them!
Well, that’s my Super Crunch Salad. It’s not perfect, but it’s real, and it’s crunchy, and, on most days, it actually makes me want to eat vegetables. Give it a go, and if you come up with a better combo—don’t be shy, I’m all ears (or eyes, I guess, if you email me).