Ingredients
For the Salad:
- 1 small head green cabbage (approximately 6 to 8 cups)
- 1 large English cucumber
- 1/4 cup fresh chives
- 1 bunch green onions or scallions (approximately 6 to 8)
For the Dressing:
- 1 cup fresh basil leaves
- 1 cup fresh spinach
- 2 cloves fresh garlic
- 1 small shallot
- 2 lemons, juiced
- 1/4 cup olive oil
- 1/4 cup nuts of your choice (preferably unsalted cashews)
- 1/3 cup nutritional yeast (such as Bob’s Red Mill)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- A few additional chives (optional)
Instructions
- Prepare the Vegetables: Wash and chop the green cabbage, English cucumber, chives, and green onions into small, confetti-sized pieces as recommended. Place all the chopped vegetables into a large mixing bowl.
- Make the Dressing: In a blender or food processor, add the lemon juice, olive oil, and rice vinegar first. Then add fresh basil leaves, spinach, garlic cloves, shallot, nuts, nutritional yeast, and salt.
- Blend the Dressing: Blend the mixture until it reaches a thick but pourable consistency. Ensure all ingredients are well combined for a smooth dressing.
- Toss the Salad: Pour the prepared dressing over the chopped vegetables in the large bowl. Mix thoroughly to ensure the vegetables are evenly coated with the dressing.
- Serve and Enjoy: Optionally garnish with a few extra chives for freshness. Serve immediately as a side dish or add protein to make it a main meal. Enjoy the crisp, fresh flavors!
Notes
- For a creamier dressing, soak the nuts beforehand for 30 minutes.
- Feel free to substitute cashews with other nuts like almonds or walnuts.
- Add protein such as grilled chicken or chickpeas to turn it into a complete meal.
- Store leftover salad and dressing separately in airtight containers and combine just before serving to keep it fresh.
- Adjust salt and lemon juice to taste for a more balanced flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
