Ingredients
Salad
- 6 cups green cabbage finely chopped, about 450 g
- 1.5 cups cucumber finely diced
- 4 scallions thinly sliced
Dressing
- 1 cup fresh basil leaves loosely packed
- 1 cup baby spinach loosely packed
- 0.25 cup raw unsalted cashews
- 0.25 cup nutritional yeast
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1 small garlic clove
- 0.5 teaspoon fine salt
- 2 tablespoons water plus 1–2 tablespoons if needed
Equipment
- Blender
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
Instructions
Chop, blend and toss
- Wash the vegetables and herbs under running water, then dry well. Remove the cabbage core. Finely chop the cabbage into small pieces and put it in a large bowl with the diced cucumber and scallions.
- Add all dressing ingredients to a blender. Blend until creamy, stopping to scrape down the sides. If the blades stall, add extra water 1 tablespoon at a time; keep the dressing thick enough to coat the vegetables.
- Pour about three-quarters of the dressing over the vegetables and toss thoroughly. Add the remaining dressing to taste. Check a spoonful containing cabbage, cucumber and dressing before adjusting the seasoning.
- Serve promptly as a side salad or with tortilla chips. Refrigerate leftovers promptly in a covered container at 40°F (4°C) or below; for best texture, use within 2 days. If preparing ahead, refrigerate the chopped vegetables and dressing separately.
Notes
Contains cashews (tree nuts). This is a vegetable side dish; optional tortilla chips are not included in the yield. Use nutritional yeast, not baking yeast. For a less assertive dressing, start with half the garlic clove and blend in more to taste.