644 crunchy recipes

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Crunchy oat, cornflake and coconut cookies sandwiched with chocolate cream cheese filling. Retro-style double crunchers with texture contrast in every bite.

Korean-style marinated mung bean sprouts (sukju namul) with sesame oil, toasted sesame seeds, garlic, and green onions. A crunchy, nutty side dish ready in under 20 minutes.

Crispy deep-fried Chinese vermicelli topped with stir-fried chilli vegetables in a soy, vinegar, and brown sugar sauce. A crunchy, sweet-sour vegetarian noodle dish.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Vegetarian peanut butter stir-fry with crispy tofu, crunchy vegetables, and a ginger-garlic peanut sauce served over brown rice. Vegan-friendly with soy milk.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

SPAM salad with toasted almonds, celery, and dill relish served in crispy broiled tortilla cones. A fun, hand-held lunch with crunchy shells and creamy filling.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Tropical fruit brunch parfait layered with non-fat cottage cheese, peach yogurt, raisins, canned tropical fruit, and crunchy granola. No cooking, 10 minutes to assemble, and a high-protein low-fat breakfast.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.