I am not a big fan of eating salads. I mean, I don’t want to eat something that tastes all green, you know what I mean, right? Well, I was doing this one particular diet, and salads were on the list of meals. I had to force myself and hunt for a salad recipe that looked good on the health scale and also hit my savory taste buds right on the spot.
That is when I tried this Ice Water Salad recipe, and it became my instant favorite. I really loved the salad’s crispy texture, which gave each bite a satisfying crunch.
I mean, in a world of good salad recipes, this would definitely take a position in the top 10. If you don’t agree with me, I dare you to try this recipe, and you will know what I am talking about.
Equipment Required
- Mandoline Slicer: I use a mandoline slicer for thinly slicing vegetables
- Large salad spinner or Large Bowl: For me, a large salad spinner comes in handy for the ice water bath and drying vegetables
- Rimmed Baking Sheet: I prefer using a rimmed baking sheet for toasting walnuts
- Mortar and Pestle: I would suggest using a mortar for crushing anchovies and garlic into a paste
- Cutting board: In my opinion, a cutting board can be used for crushing and chopping
- Small Saucepan: I prefer using a small saucepan for heating the anchovy garlic mixture
- Stirring Spoon or Spatula: I use a spatula for mixing while cooking
- Large Bowl: I make sure to use a large bowl for preparing and tossing the salad
- Tongs: I love using tongs for tossing the vegetables and dressing
- Platter or Serving Dish: I make sure to use a platter for arranging the final salad
Ice Water Salad Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people. You can increase or decrease the quantities for more or fewer servings.
- 1½ lb Mixed Crunchy Vegetables: I use veggies like Fennel, Radishes, Turnips, Beets, and Carrots:
- 1 Cup Walnuts: Almonds or pecans would do just fine for the recipe.
- 5 Oil-packed Anchovy Fillets: I use capers when I don’t have Anchovy fillets
- 2 Large Garlic Cloves: Instead of 2 garlic cloves, you can use ½ tablespoon of garlic powder.
- Kosher Salt
- ⅓ Cup Extra-virgin Olive Oil: You can use avocado oil if you don’t have extra-virgin olive oil.
- 3 Tablespoons Of Fresh Lemon Juice
- 2 Oz. Parmesan, Shaved & Divided (Optional)
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 Mnutes | 10 Minutes | 40 Minutes |
How To Prepare an Ice Water Salad At Home
Step 1
I start by pouring ice water and sliced veggies into a bowl. Normally, I let them sit in the fridge for about 30 minutes, but you can leave them in ice water for some time if you want.
Step 2
Further, roast the walnuts.
Step 3
Then add the garlic, salt, and anchovies to the mortar and grind the mixture well.
Step 4
Then, in a pan, add the anchovy mixture, lemon juice, olive oil, and roasted walnuts. Mix it all together with a whisk.
Step 5
Add the chopped vegetables, then pour the dressing over them and toss to combine.
Step 6
Garnish it with shaved Parmesan cheese, then toss to combine.
Step 6
Serve the salad on a platter and enjoy.
Expert Tips That I Recommend
- Slice all vegetables into very thin, even pieces so that every piece soaks evenly and gives the same crunchy texture in every bite. Uneven slices will result in some pieces being soft while others remain too firm.
- Use a mandoline slicer to get consistent, paper-thin cuts and prepare a large bowl of ice-cold water with plenty of ice cubes to soak the veggies.
- Keep the water very cold at all times, as cold temperatures activate the “crisping effect” in vegetables and prevent them from becoming limp.
- Fully submerge all sliced vegetables in ice water so that each piece gets equal exposure to the cold water and becomes evenly crunchy.
- Remove vegetables from the ice bath using a strainer so excess water drains naturally without damaging the delicate slices.
- Toss the vegetables gently after adding the dressing so that every slice is evenly coated without losing its crunch.
FAQs About Ice Water Salad
Nutritional Information Per Serving
This Ice Water Salad is my favorite salad recipe. I usually enjoy it when I want something light for dinner, as one serving of this salad has around 280 calories.
| Calories | 215 kcal |
| Carbohydrates | 0.5 g |
| Total Fat | 22 g |
| Cholesterol | 157.5 mg |
| Sodium | 227 mg |
| Potassium | 13 mg |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Monounsaturated Fat | 14 g |
| Polyunsaturated Fat | 2 g |
| Sugar | 0.1 g |
| Calcium | 168 mg |
| Vitamin A | 111 IU |
| Iron | 0.2 mg |
You can adapt this recipe to suit your eating habits and satisfy your taste buds. The only thing is to have it fresh.
Recipe Variations For Different Diets
Vegan Friendly: Making this recipe vegan-friendly would require eliminating the anchovies and Parmesan and substituting with nutritional yeast or a vegan Parmesan.
Storing This Recipe
- Refrigeration: You can keep the leftovers in an airtight container in the refrigerator for up to 1 day.
- Freezing: This recipe is not recommended for freezing, as it alters the veggies’ texture.
What To Serve With This Recipe
If you ask me, I love serving this Ice Water Salad with Grilled Chicken or Fish. I prefer to enjoy it with Shrimp Pasta. I also enjoy Cornbread or serving it with a warm bowl of Vegetable Soup.
Printable Version
Ice Water Salad Recipe
Ingredients
- 1½ lb Mixed Crunchy Vegetables
- 1 Cup Walnuts
- 5 Oil-packed Anchovy Fillets
- 2 Large Garlic Cloves
- Kosher Salt
- ⅓ Cup Extra-virgin Olive Oil
- 3 Tablespoons Of Fresh Lemon Juice
- 2 Oz. Parmesan (Optional) Shaved & Divided
Equipment
- Mandoline Slicer
- Large salad spinner or large bowl
- Rimmed Baking Sheet
- Mortar and Pestle
- Cutting Board
- Small Saucepan
- Stirring spoon or spatula
- Large Bowl
- Tongs
- Platter or Serving Dish
Instructions
- I start by pouring ice water and sliced veggies into a bowl. Normally, I let them sit in the fridge for about 30 minutes, but you can leave them in ice water for some time if you want.
- Further, roast the walnuts.
- Then add the garlic, salt, and anchovies to the mortar and grind the mixture well.
- Further, in a pan, add the anchovy mixture, lemon juice, olive oil, and roasted walnuts. Mix it all together with a whisk.
- Add the chopped vegetables, then pour the dressing over them and toss to combine.
- Garnish it with shaved Parmesan cheese, then toss to combine.
- Serve the salad on a platter and enjoy.
Notes
- Slice all vegetables into very thin, even pieces so that every piece soaks evenly and gives the same crunchy texture in every bite. Uneven slices will result in some pieces being soft while others remain too firm.
- Use a mandoline slicer to get consistent, paper-thin cuts and prepare a large bowl of ice-cold water with plenty of ice cubes to soak the veggies.
- Keep the water very cold at all times, as cold temperatures activate the “crisping effect” in vegetables and prevent them from becoming limp.
- Fully submerge all sliced vegetables in ice water so that each piece gets equal exposure to the cold water and becomes evenly crunchy.
- Remove vegetables from the ice bath using a strainer so excess water drains naturally without damaging the delicate slices.
- Toss the vegetables gently after adding the dressing so that every slice is evenly coated without losing its crunch.
Nutrition
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Conclusion
I am sure this salad recipe will be your favorite the next minute when you take a bite. I personally love the crunchy notes that come with each bite. I love to add my choice of veggies. Moreover, you can even make it vegan-friendly as well by adjusting some of the ingredients without compromising much on the flavors
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