Ingredients
For the salad:
- 1 small head green cabbage (approximately 6 to 8 cups, chopped)
- 1 large English cucumber, chopped
- 1/4 cup fresh chives, chopped
- 1 bunch green onions or scallions (approximately 6 to 8), chopped
For the dressing:
- 1 cup fresh basil leaves
- 1 cup fresh spinach
- 2 cloves fresh garlic
- 1 small shallot
- 2 lemons, juiced (about 1/4 cup juice)
- 1/4 cup olive oil
- 1/4 cup nuts of your choice (unsalted cashews recommended)
- 1/3 cup nutritional yeast (such as Bob’s Red Mill)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- A few additional chives (optional, for garnish)
Instructions
- Prepare the vegetables: Wash and chop the green cabbage, English cucumber, chives, and green onions into small, confetti-sized pieces as preferred. Place all chopped vegetables into a large mixing bowl.
- Make the dressing: In a blender or food processor, add the lemon juice, olive oil, rice vinegar, fresh basil, spinach, garlic cloves, shallot, nuts, nutritional yeast, and salt. Blend until the dressing becomes thick yet pourable.
- Toss the salad: Pour the prepared dressing over the chopped vegetables in the large bowl.
- Mix thoroughly: Stir all ingredients together until the vegetables are evenly coated with the dressing.
- Serve and enjoy: Optionally garnish with additional chopped chives before serving. Serve fresh and enjoy this refreshing, healthy salad immediately.
Notes
- For best flavor, use fresh herbs and high-quality olive oil.
- Adjust the consistency of the dressing by adding a little water if too thick.
- The nuts can be substituted with almonds or walnuts depending on preference.
- This salad keeps well refrigerated for up to 2 days but is best served fresh.
- Add more lemon juice for a zestier ride or reduce salt to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American Fusion
- Diet: Vegan
