Can I use regular cabbage instead of purple cabbage?

Absolutely! Green cabbage works perfectly in this recipe, though you'll miss out on some of the visual appeal. Savoy cabbage is another excellent option with its naturally ruffled texture that holds dressing wonderfully.

I don't like spicy food. Can I still make this salad?

Definitely! Simply omit the chili flakes entirely or reduce to just a pinch for a subtle warmth. The salad will still be delicious with all the other flavors working together.

How do I "micro chop" cabbage?

Micro chopping means cutting into very small, fine pieces. Start by quartering your cabbage half, remove the core, and then slice as thinly as possible. Then run your knife through the slices in the other direction to create small pieces. This technique helps the cabbage absorb flavors better and makes it easier to eat.

Can I make this salad vegan?

Yes! Simply omit the feta cheese or replace it with a plant-based alternative. Many grocery stores now carry vegan feta, or you could try cubed avocado for a different creamy element.

Spicy Crunch Salad Recipe

Description

This Spicy Crunch Salad is a delightful mix of fresh vegetables with a hint of heat, paired with a tangy and savory dressing. Quick to prepare, it’s the perfect healthy side dish or light meal.

Ingredients

Units Scale

Salad

1/2 head purple cabbage, micro chopped
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)

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Instructions

Prepare the vegetables. Micro chop the purple cabbage, slice the mini cucumbers, and cut the sweet mini peppers into bite-sized pieces.
Combine the salad base. Add the chopped cabbage, sliced cucumbers, mini peppers, and crumbled feta cheese to a large bowl.
Make the dressing. In a separate small bowl or jar, mix together the olive oil, red wine vinegar (or lemon juice), dried oregano, chili flakes, salt, and honey (if using).
Toss the salad. Pour the dressing over the salad ingredients in the large bowl. Toss well to combine and coat everything evenly.
Adjust seasoning. Taste your salad and adjust with additional chili flakes, salt, or vinegar/lemon juice if desired.

Notes

You can substitute regular bell peppers for the sweet mini peppers, but ensure to slice them into bite-sized pieces.
If using large cucumbers, remember to remove the seeds for a better texture.
This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 5g
Sodium: 300mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg