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Overhead shot of a bowl of chopped salad with red cabbage, carrots, tortilla strips, and sriracha ranch dressing with a fork next to the bowl

Sriracha Ranch Chopped Salad

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!

Course Main, Main Course, Salad, Side
Cuisine Gluten Free, Salad, Vegetarian
Keyword healthy chopped salad recipe, healthy ranch chopped salad, healthy sriracha ranch, homemade ranch recipe, sriracha ranch recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 3 -4
Author Molly | Spices in My DNA

Ingredients

For the salad

  • 5-6 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 2 scallions, thinly sliced
  • 1/3 cup shredded white cheddar
  • 2 tablespoons pepitas, toasted*
  • 2 corn tortillas, cut into 1/4''-1/2'' strips
  • avocado or grapeseed oil for frying*
  • salt to taste

For the sriracha ranch dressing

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon sriracha
  • 2 teaspoons honey
  • 1 teaspoon apple cider vinegar
  • juice of 1 lime
  • 1/4 cup buttermilk

Instructions

For the salad

  1. In a large salad bowl, toss together the romaine, red cabbage, carrots, scallions, white cheddar, and toasted pepitas. Set aside.

  2. 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!

  3. 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!

For the sriracha ranch

  1. 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.

Recipe Notes

*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!