Popcorn Salad is a retro recipe made with delicious ingredients like celery, vegan mayo, and bacon bites. This easy recipe comes together in under 20 minutes and you will know at once that it is a winning combination for the whole family.
Have you ever had a popcorn salad?
If not you’re in for one of the most amazing salads you’ve ever tried. I tell you once you taste it, you know this is an easy salad you will make again and again.
There is something about the crunch and the texture what makes adding popcorn so great.
Why you will love this Popcorn Salad
I can tell, if you bring this to a potluck or party you will be the star of the show. Simply because no one would ever expect this, but from the first to the last bite everyone won’t have enough of this. Picky eaters, kids – this is for you friends.
The texture: popcorn adds such a great crunch. Celery and carrots are in this Popcorn Salad for freshness and beautiful color.
Flavors: I add a bunch of seasonings which in my opinion is needed and this is what transforms everything from great to amazing and makes the final result stand out.
What you need for this Popcorn Salad recipe
- Vegan mayo
- Bacon bites
- Garlic powder
- Onion powder
- Vegan cheddar
- Red pepper flakes
How to make Popcorn Salad
In a skillet, heat 1 Tbsp oil and cook the bacon bites for around 3 minutes, then set aside.
Now to your popcorn — and this is important, because we want all the flavors get into that popcorn so the seasoning can stick on it.
To do that, add to the popcorn 2 Tbsp oil. Mix with dried dill, parsley, chives, garlic, onion powder, and red pepper flakes.
For the salad: in a bowl combine celery, carrots, cheddar, mayo, chestnuts and season with a pinch of salt and pepper.
Add popcorn, and mix well. Serve in bowls or plates.
Storing leftovers are not recommend. This Popcorn Salad is best fresh because otherwise, the popcorn just gets soft. You can leave it approximately for 2 hours.
For meal prep, you can actually do the following: prepare everything in advance with one exception: add the popcorn just shortly before serving.
Tips and tricks
Instead of chestnuts I can imagine walnuts are also amazing here.
Please don’t skip adding oil to your popcorn as you can see in my step by step pictures otherwise the seasoning can’t stick properly.
Always add popcorn straight before serving, otherwise it won’t be delicious.
Other great salad recipes to try
- 4 cups popped popcorn
- 3 Tbsp olive oil
- 3 oz vegan bacon
- 7 oz water chestnuts
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dill
- 1 tsp parsley
- 2 stalks celery, chopped
- 1/3 cup shredded carrots
- 1/2 tsp parsley
- 1 tsp chives
- 1/4 tsp red pepper flakes
- 1.5 cups vegan mayo
- 8 oz vegan cheddar shredded
- salt, pepper to taste
- In a skillet, heat 1 Tbsp oil and cook the bacon bites for around 3 minutes, then set aside.
- Now to your popcorn -- and this is important, because we want all the flavors get into that popcorn so the seasoning can stick on it.
- To do that, add to the popcorn 2 Tbsp oil. Mix with dried dill, parsley, chives, garlic, onion powder, and red pepper flakes.
- For the salad: in a bowl combine celery, carrots, cheddar, mayo, chestnuts and season with a pinch of salt and pepper.
- Add popcorn, and mix well. Serve in bowls or plates.
Nutrition Information:Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 415Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 299mgCarbohydrates: 32gFiber: 11gSugar: 5gProtein: 12g