Description
A vibrant, fresh, and crunchy chopped salad with a creamy plant-based dressing. Made in under 10 minutes, this quick and satisfying salad is perfect as a light lunch or side dish.
Ingredients
1 white cabbage
1 cucumber
1 iceberg lettuce
50 g spring onions
1 lemon, juiced
1 handful fresh basil
1 handful spinach
35 g cashews
1 tablespoon rice vinegar
5 tablespoons extra-virgin olive oil
3 tablespoons nutritional yeast
Salt (to taste)
Instructions
Finely chop or dice the white cabbage, cucumber, iceberg lettuce, and the white and light green parts of the spring onions.
Reserve the darker green ends of the spring onions for use in the dressing.
Place the finely chopped vegetables into a large mixing bowl.
In a blender, add the lemon juice, extra-virgin olive oil, and rice vinegar.
Add the fresh basil, spinach, cashews, nutritional yeast, and reserved green ends of the spring onions to the blender.
Add a generous pinch of salt and blend until the mixture is completely smooth.
Pour the dressing over the chopped vegetables and toss thoroughly to coat.
Adjust seasoning to taste before serving.
Notes
For best flavor, use fresh vegetables and a high-speed blender for a smooth dressing.
This salad is best served immediately or can be stored in an airtight container for up to 2 hours.
Add avocado or cherry tomatoes for extra flavor and texture.
- Prep Time: 10
- Category: Lunch
- Method: Blending and Chopping
- Cuisine: American