Best 8 Crunchy Veggie Toss Recipes

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Do you have a craving for a light, healthy, and incredibly delicious side dish or main course? Look no further than the irresistible crunchy veggie toss! This vibrant dish is a symphony of crisp, colorful vegetables, tantalizingly tossed in a tangy, flavorful dressing. Bursting with an array of textures and flavors, the crunchy veggie toss is a culinary delight that will delight your taste buds and nourish your body. So, let's dive into the world of vibrant flavors and discover how to create the perfect crunchy veggie toss that will elevate your meals to a whole new level.

Let's cook with our recipes!

CRISPY TOFU WITH ROASTED VEGETABLES



Crispy Tofu with Roasted Vegetables image

Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 sweet potatoes, unpeeled (about 1 pound)
1 12-ounce package trimmed green beans
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 14- to 16-ounce block extra-firm tofu, drained
3/4 cup fresh parsley
1/3 cup roughly chopped fresh chives, plus more for topping
Grated zest of 1 lemon, plus 4 teaspoons lemon juice
3 tablespoons roasted salted almonds, roughly chopped

Steps:

  • Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
  • Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
  • Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
  • Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
  • olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
  • Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams

CRUNCHY CHEESY TOPPING FOR VEGETABLES



Crunchy Cheesy Topping for Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 3 cups

Number Of Ingredients 4

4 tablespoons butter
3 cups crushed pretzels
1/4 cup grated Parmesan
Freshly cracked black pepper

Steps:

  • Heat the butter in a large saute pan over medium heat until melted. Add the pretzels and cook until they have absorbed the butter, about 2 minutes. Transfer the pretzels to a bowl, add the cheese and some black pepper and toss to combine. Use as a topping for any vegetable.

CRUNCHY VEGGIE SALAD



Crunchy Veggie Salad image

"A friend gave me the recipe for this colorful refreshing salad 30 years ago," says Gusty Crum of Dover, Ohio. "It's wonderful alongside baked chicken."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11

1 cup cauliflowerets
1/2 cup chopped celery
1/2 cup shredded carrot
1 tablespoon finely chopped green pepper
1/4 cup mayonnaise
2 tablespoons milk
1 teaspoon minced chives
1 teaspoon cider vinegar
1/4 teaspoon salt
Dash pepper
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper. Pour over vegetables; toss to coat. Serve on lettuce if desired.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 555mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS



Crunchy Japanese Fish with Vegetable and Noodle Toss image

Categories     Bread     Cookies     Sauce     Fish     Vegetable     Side     Bake     Fry     Noodle     Boil

Yield 4 servings

Number Of Ingredients 19

1/2 pound thin spaghetti
Coarse salt
2 pounds haddock fillets
2 pinches of cayenne pepper
Zest and juice of 1 lemon
3 cups Rice Krispies cereal, half crushed, half left whole
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
1/2 cup butter or margarine, melted
Lo Mein
3 tablespoons vegetable oil (3 times around the pan)
3 garlic cloves, chopped
2-inch piece of fresh ginger, minced
1 cup shredded carrots, or 1 carrot, peeled and cut into matchsticks
2 cups bean sprouts
1 8-ounce can sliced water chestnuts, drained and chopped
1 red bell pepper, cored, seeded, and thinly sliced
6 scallions, thinly sliced on an angle
1/3 cup tamari (dark aged soy sauce) (eyeball it)

Steps:

  • Preheat the oven to 400°F.
  • Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Drain.
  • While the pasta works, prepare the fish. Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet. Bake for 17 to 18 minutes, until evenly golden and crisp.
  • After the fish goes in the oven, heat a large nonstick skillet over high heat. Add the vegetable oil, garlic, ginger, and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another 2 minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute for the pasta to absorb the tamari and vegetable juices, and divide the No-Pain Lo Mein among 4 plates. Serve with the crispy oven-fried fish. Pass the lemon wedges at the table.

CRUNCHY VEGGIE SANDWICHES



Crunchy Veggie Sandwiches image

"These sandwiches are a creative way to get kids to eat veggies. I've been making them for about 25 years," says Bridget Ward of Roeland Park, Kansas. "They're a great picnic food."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped green pepper
1 cup chopped seeded cucumber
1 cup chopped celery
1 cup chopped seeded tomato
2 tablespoons chopped onion
2 tablespoons minced fresh parsley
2 tablespoons chopped dill pickles
1/3 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1/4 teaspoon salt
Lettuce leaves
6 sandwich rolls, split

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls.

Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 519mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

CRUNCHY ROMAINE TOSS



Crunchy Romaine Toss image

This is a great crunchy salad that goes well with spaghetti or steak. The homemade dressing makes it even better!

Provided by Susan LeBlanc

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

¼ cup unsalted butter
1 (3 ounce) package uncooked ramen noodles, crushed
1 cup chopped walnuts
1 cup vegetable oil
1 cup white sugar
½ cup red wine vinegar
3 teaspoons soy sauce
salt and freshly ground black pepper to taste
2 heads romaine lettuce, chopped
1 bunch broccoli, coarsely chopped
4 green onions, chopped

Steps:

  • Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
  • Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
  • Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.

Nutrition Facts : Calories 557.1 calories, Carbohydrate 41 g, Cholesterol 15.3 mg, Fat 43.3 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 8.2 g, Sodium 246.9 mg, Sugar 27.6 g

MARINATED VEGGIE CRUNCH



Marinated Veggie Crunch image

Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.

Provided by Derf2440

Categories     Lunch/Snacks

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1/4 cup apple cider vinegar
2 tablespoons olive oil (or veggie oil)
1 teaspoon onion salt
1/2 teaspoon cayenne pepper
1 cup cauliflower floret, bite size
1 cup broccoli floret, bite size
1 cup sliced celery heart
1/2 cup thinly sliced carrot
1/2 cup peeled thinly sliced cucumber
1/4 cup mixed sweet pepper, cut in strips
1/4 cup red onion ring (optional)
1/4 cup sliced water chestnuts (optional)
8 -10 cherry tomatoes

Steps:

  • Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
  • Combine all veggies in a large bowl.
  • Pour oil mixture over veggies, toss till well coated.
  • Cover and refrigerate at least 3 hours or up to 3 days.
  • Toss lightly once in a while.

EASY VEGETABLE TOSS



Easy Vegetable Toss image

Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 16 servings, 3/4 cup each.

Number Of Ingredients 6

1 lb. broccoli florets
1 lb. cauliflower florets
1/2 lb. green beans, ends trimmed
1 large red pepper, cut into 1/2-inch-wide strips
1/2 cup KRAFT Zesty Italian Dressing
1/3 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
  • Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
  • Add dressing and cheese just before serving; toss to coat.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

Tips:

  • For the best crunch, use fresh vegetables that are crisp and firm.
  • Cut the vegetables into uniform pieces so that they cook evenly.
  • Toss the vegetables in a light coating of oil before roasting to help them brown and caramelize.
  • Roast the vegetables at a high temperature (425 degrees Fahrenheit) for a short amount of time (15-20 minutes) to prevent them from becoming mushy.
  • Season the vegetables with salt, pepper, and other herbs and spices to taste.
  • Serve the roasted vegetables immediately as a side dish or as part of a main course.

Conclusion:

The Crunchy Veggie Toss is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant colors and flavors, this dish is sure to be a hit with everyone at your table. So next time you are looking for a healthy and delicious side dish, give the Crunchy Veggie Toss a try. You won't be disappointed!

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