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Sharon’S Sink Salad

Sharon's Sink Salad recipe image
This "sink salad" is a refreshing, no-cook dish that relies on the natural crispness of raw vegetables. By soaking a large mixture of lettuce, carrots, daikon, celery, and bell peppers in cold water, the vegetables become incredibly hydrated and crunchy. It serves as a vibrant, healthy base for lunches or side dishes, offering a clean, fresh flavor profile. The abundance of color from red cabbage and bell peppers makes it visually appealing, while the texture remains consistently crisp for days. Perfect for meal prepping, this salad can be eaten plain or topped with proteins like shrimp, tuna, or salmon to create a complete meal. It is a versatile, vegan-friendly option that highlights the beauty of simple, fresh ingredients.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 127.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This "sink salad" is a refreshing, no-cook dish that relies on the natural crispness of raw vegetables. By soaking a large mixture of lettuce, carrots, daikon, celery, and bell peppers in cold water, the vegetables become incredibly hydrated and crunchy. It serves as a vibrant, healthy base for lunches or side dishes, offering a clean, fresh flavor profile. The abundance of color from red cabbage and bell peppers makes it visually appealing, while the texture remains consistently crisp for days. Perfect for meal prepping, this salad can be eaten plain or topped with proteins like shrimp, tuna, or salmon to create a complete meal. It is a versatile, vegan-friendly option that highlights the beauty of simple, fresh ingredients.
Ingredients
  • 1 Head Lettuce
  • 2 medium Carrots, peeled and grated
  • 0.5 medium Daikon radish, cubed
  • 4 Stalks Celery, sliced
  • 4 Green onions, chopped Green onions
  • 1 Green pepper, diced Green bell pepper
  • 2 cup Purple/red cabbage, sliced
  • 1 Yellow pepper, diced Yellow bell pepper
  • 1 Orange pepper, diced Orange bell pepper
  • 1 Red pepper, diced Red bell pepper
  • 1.5 cup Frozen peas, not thawed
  • 0.5 Cucumber Cucumber, peeled and seeded (optional)
  • 1 handful Fresh bean sprouts, chopped
Directions
  1. 1
    Clean a large sink or basin thoroughly.
  2. 2
    Fill the sink halfway with cold water.
  3. 3
    Tear the lettuce into bite-sized pieces and add to the water.
  4. 4
    Peel, chop, and slice all remaining vegetables (carrots, daikon, celery, onions, peppers, cabbage, cucumber, bean sprouts).
  5. 5
    Add all chopped vegetables and frozen peas to the sink water.
  6. 6
    Let the vegetables soak in the cold water for 1 to 2 hours to crisp up.
  7. 7
    Drain the vegetables thoroughly in a large colander.
  8. 8
    Serve immediately or pack into containers for storage.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 127.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 103.6mg5%
Total Carbohydrate 28.6g10%
Dietary Fiber 9.7g39%
Sugars 12.9g
Protein 5.9g12%

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

Note

Storage: Drain well and store in large ziploc bags or airtight containers. The salad keeps well in the refrigerator for up to 5 days.

Serving Suggestions: This salad is great on its own as a light lunch. For a heartier meal, add canned salmon, tuna, or fresh shrimp. You can also serve with croutons and bacon bits if not keeping it vegan.

Variations: Add sliced tomatoes or mushrooms just before serving to keep them from getting soggy. Feel free to adjust the amount of lettuce and peppers based on preference.

Tip: The soaking method helps hydrate the vegetables, making them exceptionally crunchy. Ensure the sink is very clean before starting.

Keywords: salad, vegetables, crunchy, fresh, lettuce, carrots, daikon, celery, peppers, cabbage, vegan, meal prep, healthy, soaked, raw, lunch, side dish, hydrating, bulk, easy
Read it online: https://www.chefs-mate.com/recipe/sharons-sink-salad/