This Sriracha Ranch Chopped Salad is a crunchy, texture-filled salad topped with a lightened up, creamy, sriracha ranch with just the rick amount of kick! We've got romaine, red cabbage, shredded carrots, scallions, shredded white cheddar, toasted pepitas, and crunchy tortilla strips! So much texture and flavor!
In a large salad bowl, toss together the romaine, red cabbage, carrots, scallions, white cheddar, and toasted pepitas. Set aside.
In a medium saucepan, over medium-high heat, pour in enough oil to go about 1/2''-3/4'' up the sides. Once hot, fry the tortilla strips in batches, for about 20-30 seconds or until golden and crispy. Set aside to drain on paper towels, and sprinkle generously with salt immediately while they're hot!
Once ready to serve, add the tortilla strips to the salad and drizzle with desired amount of sriracha ranch. Toss and serve immediately with extra dressing!
Combine all sriracha ranch ingredients in a food processor or blender and blend until smooth and creamy. Season to taste with additional salt and pepper if desired.
*To toast pepitas, place them in a dry skillet over medium heat, and toast them until they're golden brown and begin to "pop". Watch carefully, they can burn quickly!
*For the oil, make sure you're using a high heat friendly oil. Canola or vegetable will work here too!