Easy Spicy Crunch Salad
We could not put the fork down when eating this one. It tastes better the next day so use this recipe for your meal prepping needs! I love that the all the ingredients are basic. You can literally use any cheese you have on hand – or skip it all together to make this vegan.
I personally love to eat this on its own. It definitely fills me up but adding canned tuna or some grilled chicken works too for the protein.
I will always shout this from the rooftops when it comes to salads: always taste and adjust. My flavor palate is different than yours so make sure you prepare each dish to your liking when it comes to seasonings and spices.
I do highly recommend using the mini bell peppers and mini cucumbers. They just feel so much more crunchy than the regular sized versions. And they last in the fridge without making the salad soggy.
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Spicy Crunch Salad
Ingredients
- 1/2 head purple cabbage, micro chop
- 1 lb sweet mini peppers, cut into bite sized pieces
- 12 oz mini cucumbers, sliced
- 5 oz feta cheese, crumbled
Dressing:
- 1/3 cup olive oil
- 2 tbs red wine vinegar (or lemon juice)
- 1 tbs dried oregano
- 1-2 tsp chili flakes
- salt to taste
- 1 tbs honey (optional)
Instructions
- Add all of the ingredients to a bowl and toss well to combine and coat. Taste and adjust and dressing ingredients if necessary.
Notes
Nutrition
Hungry for more?
I made your crunchy purple salad tonight. My brothers coming for lunch tomorrow , he’s also also loves salads.
I think I’m going to make your broccoli bread.
Love your recipes
absolutely fantastic!
on my way now to make it a 2nd time around because my family craved it! 😁
I made this easy to make salad and it lives up to all that you wrote, Stella, so thank you very much! Deliciously crunchy & colorful!
I am already planning to make it again this Friday & share some with a friend on Saturday. I think he will love it, too. ❤️ 😋
!Delish. Can’t wait to try next time as a main dish by adding some grilled chicken. Lots of chopping but well worth it. I was actually looking to use up a bag of shredded cabbage from the weekend so I cheated a bit there and just micro chopped it up for my red cabbage. Thank you!
Tasty. I added some seasoned roasted chickpeas for some extra protein. I also found I needed a little more vinaigrette than the recipe provided. It was quite delicious and a good use of my extra red cabbage.
I made this for lunch (minus the chilli and honey) and my toddler couldn’t get enough! Definitely adding this to our rotation 🙂