Go Back
+ servings

Crunchy Salad

Course: Lunchbox Ideas, lunchtime, Salad, Side Dish
Cuisine: Asian, Australian
Keyword: Crunchy salad, lunchbox salads, Summer Salad
Prep Time: 10 minutes
Servings: 4
Calories: 73 kcal

Use your leftover veggies to make a colourful salad that you can use the next day for lunch. This colourful Crunchy Salad can be dressed just before serving to keep your salad nice and crunchy.



  • red cabbage
  • ¼ cabbage Wombok or white cabbage
  • 1 cup beans
  • ½ cup tin corn
  • 2 mushrooms button
  • 1 red capsicum smallish
  • 1 cup baby spinach
  • 1 tab sesame seeds
  • lettuce leaves


  1. Half your beans and remove the tails and pop into the microwave to blanch for 90 seconds. Immerse into cold water to stop the cooking process.

  2. Drain the corn.

  3. Chop up all the remaining salad veggies however you like. Shred the cabbage, slice the mushrooms and lettuce leaves and cut the capsicum in long strips if you like.

  4. Pop all the veggies into a bowl and toss.

  5. Sprinkle with sesame seeds and drizzle with Thai Sesame Dressing.

  6. If using the salad for lunch keep the dressing aside unt5il ready to eat the next day. Keeps your salad nice and crispy.

Nutrition Facts
Crunchy Salad
Amount Per Serving
Calories 73 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 27mg1%
Potassium 387mg11%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 6g7%
Protein 4g8%
Vitamin A 2039IU41%
Vitamin C 81mg98%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.