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 (we used unsalted cashews)
- 1/3 cup nutritional yeast (we used Bob’s Red Mills)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- A few additional chives (optional)
Instructions
- Prepare the vegetables: Wash and chop the cabbage, cucumber, chives, and green onions into small, confetti-sized pieces as preferred. Place the chopped vegetables in a large bowl.
- Make the dressing: In a blender or food processor, combine the lemon juice, olive oil, rice vinegar, basil leaves, spinach, garlic cloves, shallot, nuts, nutritional yeast, and salt. Blend until the dressing achieves a thick, pourable consistency.
- Toss the salad: Pour the prepared dressing over the chopped vegetables in the bowl. Mix thoroughly to ensure all the vegetables are well coated with the dressing.
- Serve and enjoy: Serve the salad immediately or refrigerate. For best freshness, store the dressing separately and toss just before serving.
Notes
- Store the salad in an airtight container in the refrigerator for up to one week.
- To maintain freshness, consider storing the dressing separately and toss it with the salad when ready to serve.
- This salad is best enjoyed fresh as the cabbage retains its crunch.
- Feel free to substitute the nuts in the dressing with almonds, walnuts, or pecans if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegan
