Prep: 30 mins Cook time: 5 minutes Serves 4-6
Ingredients:
Creamy Pickle Dressing:
- 1/3 cup raw cashews soaked (about 2 hours and drained).
- 1 large Dill pickle/ chopped
- 1/3 cup water
- 1 tablespoon of pickle brine
- 1 tablespoon white wine vinegar
- 1 Tablespoon nutritional yeast
- 1/2 teaspoon each of onion powder, garlic powder and honey
- 1/4 teaspoon dill weed – sea salt and cracked pepper to taste.
- ***NOTE: I personally love extra dressing, so I double the dressing recipe.
Salad:
- 1 tablespoon olive oil
- 1 1/2 cups breadcrumbs
- 1 teaspoon nutritional yeast
- 1/2 teaspoon onion powder
- 1/4 teaspoon dill weed
- 2 cups finely chopped Kale ( I like dinosaur kale but any works fine)
- 2 cups finely chopped red cabbage
- 2 cups chopped romaine lettuce
- 2 cups finely chopped cauliflower
- 1/4 cup fresh dill
Directions:
- Make the dressing in a blender. Blend until smooth and creamy.
- Toast the breadcrumbs by heating olive oil and tossing breadcrumbs in the oil with the nutritional yeast, onion powder, dill weed and salt and pepper. Once the crumbs start to darken a bit, lower the heat and remove the breadcrumbs from the heat and let them cool completely.
This is your salad topping.
- Assemble the salad.
- In a large bowl combine kale, cabbage, romaine and cauliflower
- Pour the dressing over the vegetables then toss till all the vegetables are fully coated.
- Season with salt and pepper
- Top the salad with the toasted breadcrumbs and fresh dill (or any herb you like).
Serve Immediately!
Juli Posner
Founder, A Practical Chef apracticalchef@gmail.com
