Rainbow Crunch Salad with Peanut Dressing

Full of so many flavors and textures, this sweet and savory salad does not disappoint. It’s a winter staple.

Let’s be honest: salads are rarely as good at home as they are when you get them out.

I don’t know why and I don’t make the rules! It’s just the way it is.

But also… I’m not always down with spending $20 on a sweetgreen or restaurant salad that I could technically make at home.

Enter: this winter crunch salad. It’s SO GOOD.

It’s full of so many different flavors and textures that make it extra filling and satisfying.

The base is made of shredded Brussels sprouts. If you’ve never shredded Brussels sprouts before – do it. It makes them so much easier to digest and enjoy!

You can shred them with a sharp knife, a mandolin or even in a food processor.

Then, thinly sliced red bell peppers are added. They give the salad more crunch and add a light sweetness.

This salad also has broiled ramen noodles and roasted peanuts. My mom used to add broiled ramen to salads growing up – it’s a fun way to add some crunch and some belly filling carbs. The peanuts help to add sweetness and heighten the flavor too.

Finally, orange segments are added, along with microgreens. I used Sumo Citrus while it’s season, but any orange will work. The microgreens are a great way to add a different texture and a nutrient boost. This salad is FULL of a variety of nutrients!

And of course, the dressing. The dressing. I don’t know about you, but I love a peanut dressing. It’s the perfect mix of sweet and savory to tie this sweet and savory salad together.

Notes

• Make ahead: To make this salad ahead of time, prep any ingredients that you can in advance. Shred the Brussels sprouts, slice the bell pepper, broil the ramen and make the dressing. When you’re ready to eat, mix everything together. If you have leftover salad once everything’s been mixed and the dressing has been added, it does hold up pretty well too though!
• Dressing: You may have extra dressing left over… which is a great thing. Store it in an airtight container in the fridge for 3-4 days. Add it to other salads, peanut noodles, grain bowls or just use it as a dip for roasted veggies.
• Swaps and substitutions: If you don’t love Brussels sprouts, try using thinly sliced and massaged kale as as the base. Instead of broiled ramen, tortilla strips can be used.

Course: Lunch, Salad

Rainbow Crunch Salad with Peanut Dressing

Sammi Brondo

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Full of so many flavors and textures, this sweet and savory salad does not disappoint. It’s a winter staple.

Ingredients  

• 1 packet ramen noodles
• 1 cup Brussels sprouts
• 1 red bell pepper
• 1 medium orange
• 1 cup microgreens
• 1/2 cup roasted peanuts

Dressing

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/2 cup creamy peanut butter
• 2 tablespoons maple syrup
• 2 teaspoons minced garlic
• Water to thin

Instructions 

• Preheat the oven to broil.
• Place the ramen noodles on a baking sheet and place in the oven to broil for 3-5 minutes, or until it starts to brown. Set aside.
• Thinly slice the Brussels sprouts with a sharp knife. You can also shred them in a food processor. Add them to a large bowl.
• Thinly slice the bell pepper. Peel the orange and cut into wedges. Add both to the bowl with the Brussels sprouts.
• Using your hands, break up the ramen noodles and add them to the bowl.
• Add the microgreens and roasted peanuts.
• Add all dressing ingredients to a powerful blender or food processor, adding enough water to thin.
• Toss the dressing with the salad, adding about 1/4 cup of the dressing to start and adding as much as you’d like. Note that you’ll likely have some dressing leftover.

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