Crunchy Spinach Salad

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A vibrant mix of fresh spinach and purple cabbage with a sweet, tangy vinaigrette
Crunchy Spinach Salad recipe image

This Crunchy Spinach Salad is a refreshing departure from standard greens, offering a delightful textural contrast between tender spinach and crisp shredded purple cabbage. The star of the dish is the homemade dressing, a perfect balance of sweet sugar, tangy vinegar, and aromatic celery seeds that coats every bite. The addition of plump raisins adds bursts of sweetness, while toasted slivered almonds provide a satisfying crunch and nutty depth. This salad is incredibly versatile, making it an ideal side dish for summer barbecues, a light lunch option, or a vibrant addition to holiday tables. It’s easy to prepare ahead of time, allowing the flavors to meld beautifully before serving.

Crunchy Spinach Salad recipe image
Print Recipe

Crunchy Spinach Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 13.1

Description

This Crunchy Spinach Salad is a refreshing departure from standard greens, offering a delightful textural contrast between tender spinach and crisp shredded purple cabbage. The star of the dish is the homemade dressing, a perfect balance of sweet sugar, tangy vinegar, and aromatic celery seeds that coats every bite. The addition of plump raisins adds bursts of sweetness, while toasted slivered almonds provide a satisfying crunch and nutty depth. This salad is incredibly versatile, making it an ideal side dish for summer barbecues, a light lunch option, or a vibrant addition to holiday tables. It&# 226;ÂÂs easy to prepare ahead of time, allowing the flavors to meld beautifully before serving.

Ingredients

Directions

  1. Wash and thoroughly dry 1/2 pound of fresh spinach, then tear leaves into bite-sized pieces.
  2. Shred 3/4 cup of purple cabbage into thin strips for added crunch and color.
  3. Toast 2 tablespoons of slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside to cool.
  4. In a large mixing bowl, combine the torn spinach, shredded purple cabbage, 1/4 cup of raisins, and the toasted almonds.
  5. In a small jar with a tight-fitting lid, combine 1/4 cup sugar, 1 1/2 tablespoons minced onion, 3/4 teaspoon dry mustard, 1/4 cup vinegar, 3/4 teaspoon salt, 1/2 cup vegetable oil, and 1/2 teaspoon celery seeds.
  6. Cover the jar tightly and shake vigorously for 15-20 seconds until the dressing is well emulsified and smooth.
  7. Pour the dressing over the salad ingredients in the large bowl, tossing gently to ensure all leaves and vegetables are evenly coated.
  8. Serve immediately while the spinach is still crisp, or chill for up to 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 13.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 44.8mg2%
Total Carbohydrate 2.0g1%
Dietary Fiber 1.2g5%
Sugars 0.2g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach salad, purple cabbage, crunchy salad, vegan salad, raisins, toasted almonds, celery seed dressing, healthy side dish, summer salad, fresh vegetables, light lunch, picnic food, easy recipe, colorful salad, nutty flavor, sweet and tangy, meal prep, gluten free, fresh herbs, garden salad
Recipe Card powered by WP Delicious