Raw Vegetable Salad is a fresh, crunchy mix of raw vegetables, peanuts, and bacon bits that you can make in minutes.
- introduction — Raw Vegetable Salad
- why make this recipe — Raw Vegetable Salad
- how to make Raw Vegetable Salad
- Ingredients — Raw Vegetable Salad
- Directions — Raw Vegetable Salad
- how to serve Raw Vegetable Salad
- how to store Raw Vegetable Salad
- tips to make Raw Vegetable Salad
- variation (if any) — Raw Vegetable Salad
- FAQs — Raw Vegetable Salad
introduction — Raw Vegetable Salad
Raw Vegetable Salad gives a bright crunch and simple flavor.
It uses common veggies and pantry items for a fast side or light meal.
why make this recipe — Raw Vegetable Salad
Make Raw Vegetable Salad for quick prep, low cook time, and big texture contrast.
It pairs well with grilled or hearty mains, like a Balsamic Chicken Cobb Salad, to round out a meal.
how to make Raw Vegetable Salad
To make Raw Vegetable Salad, wash and chop vegetables, then toss with peanuts, bacon bits, oil, and vinegar.
Mix well, season to taste, and serve right away for best crunch.
Ingredients — Raw Vegetable Salad
- 2 cups mixed raw vegetables (carrots, bell peppers, cucumbers, etc.)
- 1/2 cup roasted peanuts
- 1/2 cup bacon bits
- 2 tablespoons olive oil
- 1 tablespoon vinegar (white or apple cider)
- Salt and pepper to taste
Directions — Raw Vegetable Salad
- Wash and chop the mixed vegetables into bite-sized pieces.
- In a large bowl, combine the vegetables, peanuts, and bacon bits.
- Drizzle the olive oil and vinegar over the salad.
- Season with salt and pepper, then toss everything together until well combined.
- Serve immediately for a crunchy and fresh salad.
how to serve Raw Vegetable Salad
Serve Raw Vegetable Salad cold or at room temperature for best crunch.
Use it as a side or top it on greens for a fuller dish. Try it with a pasta side like BLT Pasta Salad for a casual meal.
how to store Raw Vegetable Salad
If you must store, keep the salad in an airtight container in the fridge.
Eat within 24 hours to keep the vegetables crisp. Do not add dressing until just before serving to avoid sogginess.
tips to make Raw Vegetable Salad
- Chop vegetables into similar sized pieces for even bites.
- Toast peanuts lightly for extra flavor.
- Add bacon bits last so they stay crunchy.
- Taste and adjust vinegar and oil to balance flavor.
variation (if any) — Raw Vegetable Salad
- Add chopped herbs (parsley, cilantro) for fresh aroma.
- Swap peanuts for sunflower seeds or almonds for different crunch.
- Use lime juice instead of vinegar for a tangy twist.
FAQs — Raw Vegetable Salad
Q: Can I make this salad ahead?
A: You can chop the vegetables ahead, but toss with oil and vinegar just before serving to keep crunch.
Q: Can I make this salad vegetarian?
A: Yes. Replace bacon bits with extra nuts or roasted chickpeas for a vegetarian version.
Q: What tools help make this salad easier?
A: A good salad spinner and a sharp knife help a lot. Buy it here if you want a spinner to dry greens fast.
Raw Vegetable Salad
Ingredients
Main Ingredients
- 2 cups mixed raw vegetables (carrots, bell peppers, cucumbers, etc.) Chopped into bite-sized pieces.
- 1/2 cup roasted peanuts Lightly toasted for extra flavor, if desired.
- 1/2 cup bacon bits Add last to keep them crunchy.
- 2 tablespoons olive oil Drizzle over salad.
- 1 tablespoon vinegar (white or apple cider) Adjust according to taste.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- Wash and chop the mixed vegetables into bite-sized pieces.
- In a large bowl, combine the vegetables, peanuts, and bacon bits.
- Drizzle the olive oil and vinegar over the salad.
- Season with salt and pepper, then toss everything together until well combined.
- Serve immediately for a crunchy and fresh salad.
