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–+ servings
Crunchy Chopped Salad fully dressed and topped with fresh parsley leaves on a serving plate.
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Best Crunchy Chopped Salad

Crunchy Chopped Salad is easy to make in just 15 minutes. Packed with fresh vegetables, herbs and a creamy dairy-free dressing.
Prep Time15 minutes
Course: Side Dish
Cuisine: British
Servings: 4 people
Calories: 132kcal
Author: Georgina Hartley

Ingredients

  • ½ small head springleaf hispi cabbage
  • ½ cucumber
  • 1 carrot
  • 1 red pepper
  • 2 spring onions
  • Handful of fresh parsley

Creamy Cashew Dressing

  • 2 tablespoons cashew butter
  • 1 ½ tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon kosher salt
  • pinch black pepper

Instructions

  • Prepare the vegetables by coring and de-seeding (including the cucumber) and peeling where necessary. To de-seed the cucumber cut in half lengthways and scoop out the seeds with a teaspoon.
  • Chop the cabbage, cucumber and red pepper into small uniform bite-sized pieces. Grate the carrot, finely chop the spring onions and roughly chop the parsley.
  • Add all the prepared vegetables and parsley to a large mixing bowl. Toss gently to distribute the ingredients.
  • Make the dressing by adding all the dressing ingredients into a small bowl or jug. Blend with an immersion blender until thick and smooth. You can also whisk vigorously by hand until the dressing emulsified.
  • Pour the dressing over the salad and toss thoroughly until all the vegetables are evenly coated.
  • Transfer to a serving bowl and serve immediately for the freshest flavour and maximum crunch.
  • Garnish the top with extra parsley if you like.

Notes

  • If you need this recipe to be nut free then just swap out the 2 tablespoons of cashew butter in the dressing for 2 tablespoons mayonnaise (vegan or regular is fine).
  • The salad ingredients are robust enough that you can dress the salad up to 24 hours before serving to guests but the best results will always be if you make and dress the salad directly before serving.
  • Leftovers will keep for up to three days in the refrigerator in an airtight container.
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for one, assuming the salad is being served into four portions. 

Nutrition

Calories: 132kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 202mg | Potassium: 244mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3569IU | Vitamin C: 41mg | Calcium: 28mg | Iron: 1mg