The combination of the crunchy vegetables coated in the creamy savory cashew dressing makes this one of my new favorite creations. Crisp cabbage, cucumber, snappy snap peas, along with delicious kale, toasted almonds bring a great crunchy texture to this salad. This recipe is inspired by Baked By Melissa on TikTok or IG not sure which one, basically it’s a cabbage-based salad with green goddess like dressing. This salad is loosely inspired by her salad -I liked the use of an abundance of green veggies paired with a creamy dressing, textural elements that I really enjoy!.
The avocado and the cashew dressing adds a softer bite with a creamy, tangy, cheesy a little spicy and savory flavor – all the right things.
I make a lot of salad and there is something about the dressing that brings comforting vibes to this wholesome nutrient rich salad recipe. Hope you give it a try!
Ingredients
- Cabbage
- Kale
- Snap Peas(lightly blanched)
- Cucumber
- Toasted Almonds+seeds
- Avocado
- DRESSING
- Cashews
- garlic
- green chilli or jalapeño (optional)
- basil
- Cilantro or parsley or a bit of both
- chives or spring onions
- lemon juice
- Nutritional yeast
I also find pairing this salad with baked salmon or a grain bowl makes a hearty and very nutritious meal not to mention very filling and satisfying.
Crunchy Cabbage Salad
Ingredients
- 1/2 medium green cabbage
- 2-3 Curly kale whole leaves, stem removed and chopped
- 1 medium avocado, sliced
- 12 oz snap peas, lightly balanced
- 6 small Persian cucumbers, chopped
- 4 spring onions, chopped
- 1/4 cup toasted(slivered almonds, chia, sesame seeds)
Dressing
- 1/3 cup raw cashews , soaked for at least one hour
- 2-3 small cloves garlic
- juice of one whole lemon
- 2 tbsp Apple cider vinegar
- 1 cup packed (basil, chives, parsley) chopped
- 1/2-1 jalapeño, optional or use as needed
- 1/4 cup nutritional Yeast
- 2 tbsp E.v olive oil
- water as needed
- sea salt and pepper as needed
Instructions
- Add all the prepared vegetables to a large bowl.
- Blend the all the ingredients for the salad dressing in a small food processor, if the dressing is too thick dilute with a little water at a time. Mix well. Pour as much as you need to coat the veggies. Serve topped with toasted nuts and seeds.
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