Fresh and crunchy

Can you believe it is 2025? I have no idea where the time is going. The last few weeks have been crazy busy at work, and non-work life has been a blur. This week I’ve had my first holiday in 3 years if you can call a 20km walk across the Tongariro Crossing as a holiday. I do; it was the first time I had been out of Auckland for over a day. 

After my mini break, I had the joy of a work trip to Wellington before the end of the week, which meant I wasn’t overly enthused about spending hours in the kitchen cooking. I decided to use an easy recipe born of my laziness and a fridge raid at the end of the long Auckland Covid lockdown a few years ago. 

Fridge raid

Inspirational always strikes me when I can’t be bothered to do a supermarket run but have a collection of random foods in the fridge. This is another of those kinds of recipes. A quick raid of the fridge and pantry presented the ingredients for a new type of crunchy salad to go with the chicken skewers that originally were cooking happily on the BBQ but, in this case, were ready and waiting in the fridge. 

Crunch salad recipe

Ingredients 

• 1/4 cup pumpkin seeds, toasted 
• 1 head green cabbage, shredded 
• 4 celery stalks, sliced 
• 2 handfuls rocket 
• 1/2 cup spring onions, sliced 
• 1/4 cup easy mayo 

Instructions

In a large bowl mix together all of the ingredients and serve.

In a large bowl, mix together all ingredients. 

Equipment

• Knife
• Chopping board
• Measuring cups
• Mixing bowl
• Tongs

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.