Best Crunchy Vegetable Salad Recipes

CRUNCHY VEGETABLE AND BROWN RICE SALAD

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 VEGETABLE SALAD

Steps:

• In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.

CRUNCHY VEGETABLE SALAD

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!

CRUNCHY VEGETABLE SALAD

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.

CRUNCHY VEGETABLE RANCH PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and cauliflower to the boiling water for the last 3 min. Drain; rinse with cold water. Drain well; place in large bowl.
• Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour; stir. Sprinkle with cheese.

CRUNCHY VEGETABLE SALAD

Steps:

• Combine vegetables in large bowl. Pour dressing over and toss to coat evenly. Refrigerate for at least 1 hour.

CRUNCHY PICKLE & VEGETABLE SALAD

Steps:

• Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
• Combine dressing and dill weed. Add to pickle mixture; stir gently. Cover.
• Refrigerate at least 2 hours before serving. Garnish with fresh dill, if desired.

POMEGRANATE VINAIGRETTE/CRUNCHY VEGETABLE SALAD - CLINTON KELLY

Steps:

• CRUNCHY VEGETABLE SALAD:
• 3 large carrots (peeled, thinly sliced into strips)
• 1 large red bell pepper (seeded, sliced into thin strips)
• 1 large yellow bell pepper (seeded, sliced into thin strips)
• 1/2 napa cabbage (cored, thinly sliced)
• 4 radishes (stemmed, thinly shaved)
• 4 scallions scallions (root end removed, white and light green parts only, thinly sliced on a bias)
• 1/4 cup parsley (finely chopped)
• Kosher salt and freshly ground black pepper (to taste)