About the Recipe
This creamy summer salad with a delicious dressing and crunchy veggies, makes an amazing alfresco lunch or side salad!
Ingredients
Creamy Dressing
55g raw cashews (soaked for at least 2 hours and drained)
80g Mrs Elswood Gherkins (chopped, about 1 large pickle)
80ml water (+ 15ml)
1 tbsp pickle brine
1 tbsp white wine vinegar
1 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp agave nectar (or maple syrup, granulated sugar, etc.)
Sea salt
Ground black pepper
1/4 tsp dried dill weed
1 tbsp olive oil
180g fresh breadcrumbs
1 tsp nutritional yeast
1/2 tsp onion powder
1/4 tsp dried dill weed
Chopped Salad
Sea salt
Ground black pepper
200g chopped kale (finely, lightly packed)
200g red cabbage (finely chopped, about ½ small red cabbage)
200g chopped romaine (heart, about 1 romaine heart)
200g cauliflower (finely chopped, about ½ small head of cauliflower)
15g chopped fresh dill (optional)
Preparation
In a blender or food processor, combine soaked cashews, chopped dill pickle, 80ml water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, a pinch of sea salt, black pepper, and dried dill weed. Blend until smooth and creamy. Set aside.
In a small frying pan, heat olive oil over medium heat. Add fresh breadcrumbs, nutritional yeast, onion powder, dried dill weed, a pinch of sea salt, and black pepper. Toast the breadcrumbs, stirring frequently, until golden brown and crispy. Remove from heat and set aside.
In a large mixing bowl, combine chopped kale, red cabbage, chopped romaine, cauliflower, and fresh dill (if using). Toss to mix well.
Pour the prepared creamy cashew dressing over the chopped vegetables. Mix thoroughly to coat all the vegetables with the dressing.
Sprinkle the toasted breadcrumbs over the salad and toss again to distribute them evenly.
Season with additional salt and pepper if needed.
Serve the chopped salad immediately and enjoy!