Ingredients
Scale
Dressing:
- ⅓ cup raw cashews, soaked for at least 2 hours and drained
- ⅓ cup chopped dill pickle (about 1 large pickle)
- ⅓ cup + 1 tablespooon water (more for a thinner dressing)
- 1 tablespoon pickle juice
- 1 tablespoon white wine vinegar
- 1 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon honey (or maple, granulated sugar etc)
- sea salt and ground black pepper, to taste
- ¼ teaspoon dried dill weed
Salad:
- 2 cups finely chopped kale (lightly packed)
- 2 cups finely chopped red cabbage (about ½ small red cabbage)
- 2 cups chopped romaine heart (about 1 romaine heart)
- 2 cups finely chopped cauliflower (about ½ small head of cauliflower)
- ¼ cup chopped fresh dill (optional)
Instructions
Dressing: In upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, honey, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.
Salad:
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Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.
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Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve!
- Prep Time: 15 mins
- Category: Salad
- Method: easy