Menu
Crunchy Vegetable Salad Crunchy Vegetable Salad
Crunchy Potato Salad Crunchy Potato Salad
Crunchy Chili Lime Shrimp Crunchy Chili Lime Shrimp
Spicy Brussels Sprouts and Carrots Spicy Brussels Sprouts and Carrots
Potato Chip Crunchies Potato Chip Crunchies
Crunchy Vegetable Dip Crunchy Vegetable Dip
Crunchy Bacon Blue Cheese Red Pepper Brussels Sprouts Crunchy Bacon Blue Cheese Red Pepper Brussels Sprouts
Crunchy Lettuce Salad Crunchy Lettuce Salad
Crunchy Broccoli Salad Crunchy Broccoli Salad
Cool & Crunchy Chicken Salad Cool & Crunchy Chicken Salad
Spicy Beans and Rice Spicy Beans and Rice
Crunchy Waldorf Salad Crunchy Waldorf Salad
Crunchy Cheese Potatoes Crunchy Cheese Potatoes
Crunchy Ham and Cheese Crunchy Ham and Cheese
Spicy Chicken Nuggets Spicy Chicken Nuggets
Crunchy Spinach Salad Crunchy Spinach Salad
Crunchy Potato Balls Crunchy Potato Balls
Crunchy Kraut Salad Crunchy Kraut Salad
Crunchy Asian Coleslaw Crunchy Asian Coleslaw
Sweet & Spicy Nuts Sweet & Spicy Nuts

Spicy Crunchy Veggies

1 review
Test Kitchen Approved
Total Time

Prep: 15 min. + chilling

Makes

4 servings

Updated: Oct. 24, 2022
This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself. —Grady Jones, Midland, Texas
Spicy Crunchy Veggies
Spicy Crunchy Veggies Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups fresh broccoli florets
  • 1/3 cup finely chopped red onion
  • 1/4 cup fresh cauliflowerets
  • 1/4 cup julienned carrot
  • 2 tablespoons chopped sweet red pepper
  • 1 small jalapeno pepper, seeded and chopped
  • 2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
  • 2 tablespoons fat-free plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/8 teaspoon salt
  • 1 tablespoon slivered almonds, toasted

Directions

  1. In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds.

Nutrition Facts

3/4 cup: 87 calories, 5g fat (2g saturated fat), 12mg cholesterol, 281mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat.