Cruciferous Crunch Salad With Jalapeno Lime Vinaigrette Recipe

I absolutely love this salad recipe because it’s a vibrant mix of nutrient-packed veggies and the jalapeño lime vinaigrette gives it an irresistible zesty kick. Plus, it’s perfect for meal prep—stays crisp and flavorful for days, making healthy eating a breeze!

This salad with a name like no other—Cruciferous Crunch Salad with Jalapeño Lime Vinaigrette—might challenge the poorest of pronounceable salads, but what it might lack in simple nomenclature, it makes up for in nutrient density. Nutritionists long ago gave up trying to count the nutrients associated with the different members of the crucifer genus, such as “fried eggplant”—aka, rainbow chard, another Brassica member!

The dressing itself, all zesty and fresh-tasting, is worth the price of admission alone and may trigger culinary fireworks in your mouth.

Ingredients

Kale:
Contains abundant vitamins A, C, and K; yields fiber.

Brussels Sprouts:
Packed with vitamin C and antioxidants; provides crispness.

Red Cabbage:
Comprises fiber and vitamin K; presents a lively hue.

Broccoli Stems:
Full of fiber and vitamin C; contributes a lot of texture.

Carrots:
Color and sweetness; superb source of beta-carotene.

Jalapeño:
Provides a zesty bite; packed with vitamin C.

Lime Juice:
A bold citrus taste; high in vitamin C.

Olive Oil:
Fats that are good for heart health; intensifies flavors.

Ingredient Quantities

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• 2 cups chopped kale
• 2 cups shredded Brussels sprouts
• 1 cup shredded red cabbage
• 1 cup shredded broccoli stems
• 1 cup grated carrots
• 1/2 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and chopped
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

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Instructions

1. In a big mixing bowl, mix together the chopped kale, the Brussels sprouts that have been shredded, the red cabbage that has been shredded, the broccoli stems that have been shredded, and the grated carrots.

2. Combine all the ingredients in a bowl, and toss well to ensure everything is evenly distributed. The ingredients include the sliced almonds, sunflower seeds, and chopped fresh cilantro.

3. Prepare the vinaigrette in a separate small bowl by whisking together the lime juice, olive oil, honey, minced garlic, and ground cumin.

4. Incorporate the seeded and chopped jalapeño into the vinaigrette, mixing thoroughly.

5. To taste, season the vinaigrette with salt and freshly ground black pepper.

6. Drizzle the jalapeño lime vinaigrette over the salad mixture in the large bowl.

7. Gently but thoroughly toss the salad to guarantee that the vinaigrette envelops all the components.

8. Sample the salad and remedy any deficiencies in seasoning with additional salt, pepper, or lime juice, if necessary, to attain the desired balance.

9. Allow the salad to sit for a minimum of 10 minutes so that the flavors can blend together.

10. As a light main course or as a side dish, the salad is a refreshing, crunchy delight. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Chef’s knife
7. Cutting board
8. Grater
9. Salad tongs or large spoon for tossing

FAQ

• Q: Can I make the salad ahead of time?Q: Can you prepare the salad ingredients ahead of time?

  A: You can prepare the ingredients that go into the salad and store them separately. Just before serving, you can combine the salad ingredients and add the vinaigrette to ensure that the salad remains fresh.

• Q: How spicy is the Jalapeno Lime Vinaigrette?The vinaigrette has a mild heat because the jalapeño is seeded. If you want more spice, you can include the seeds or add another jalapeño.
• Q: Can I substitute any of the vegetables?Sure! You can easily swap in or add to a similar cast of characters, like bok choy or radicchio, for more flavor and texture—just don’t forget the ! if you want to ensure an experience that’s anything but bland.
• Q: Is there a way to make the salad nut-free?Yes, you can leave out the sliced almonds and increase the sunflower seed amount, or you can sub in pumpkin seeds.
• Q: Can I use a different oil for the vinaigrette?Yes, olive oil can be replaced with avocado oil or any other oil with a mild flavor that you prefer.
• Q: How long does the dressing last in the refrigerator?A: You can keep the jalapeño lime vinaigrette in a sealed container in the fridge for up to 1 week.
• Q: Can this recipe be made vegan?Q: Is there a way to make this honey recipe vegan?

  A: Yes, you can make it vegan by substituting agave or maple syrup for the honey.

Substitutions and Variations

Swiss chard can be used in place of kale.
For a different nutty flavor, use pumpkin seeds instead of sunflower seeds.
If you lack fresh lime juice, you can use lemon juice instead.
For a vegan option, you can substitute honey with agave syrup or maple syrup.
To incorporate a different heat profile, replace the jalapeño with a serrano pepper.

Pro Tips

1. Massaging the Kale Before mixing the kale with other ingredients, consider massaging it briefly with a bit of olive oil and salt. This will soften the kale and make it less bitter, enhancing the salad’s texture and flavor.

2. Chill the Salad After tossing the salad with the vinaigrette, place it in the refrigerator for at least 30 minutes. This rest period not only allows flavors to meld but also enhances the crunchiness of the raw vegetables.

3. Roast the Almonds Lightly roasting the sliced almonds before adding them to the salad can bring out a deeper nutty flavor and add an extra layer of crunch.

4. Adjusting Spice If you prefer a spicier salad, leave some seeds in the jalapeño when chopping, or add an extra half jalapeño to the vinaigrette. Conversely, for less heat, you can either omit the jalapeño or substitute it with a milder pepper.

5. Cilantro Alternatives If you’re not a fan of cilantro, consider substituting it with fresh mint or parsley for a different yet delightful flavor profile.