Copy Cat VEGAN Dill Pickle Salad
Updated: Dec 16, 2021
Looking for a way to make your dinner go from boring to taste explosion...without spending hours in the kitchen? Or maybe you’re interested in trying more plant-based cooking and are curious as to how to make the whole family buy into it.
One of the best ways to accomplish flavor with almost every meal is by adding a fun dressing or sauce… one of my favorite ways is to drizzle (or drown) dinner in a creamy cashew-based sauce or dressing.
Cashews are low in sugar, and rich in fiber, heart-healthy fats, and protein. They also serve as a good base for a cheesy and creamy dressing.
If you are ready to experiment with a cashew dressing, follow these steps:
Place raw cashews and three cups of water in a saucepan, bring to a boil. Continue boiling for 10 minutes, then drain and rinse. Add the nuts to a blender.
Add liquid of choice (liquid amount depends on desired dressing thickness). Normally I like to use a 1-2 ratio, ex 1 cup cashew, 2 cup liquid. Liquid can be non-dairy milk of choice or water.
Spice up with spices, like adobo, turmeric, paprika, or fresh herbs.
Mix and enjoy!
I’ve been reading all about this Dill Pickle Salad Kit on the internet, and if there’s something you should know about me, it’s that I’m a pickle monster. So naturally, seeing a pickle-inspired salad inspired me to make my own.
Let me introduce you to an unbelievable sauce/dressing, all born from the combination of plant-based and nutritious ingredients. Oh, and guess what?! I have attached a scrumptious salad recipe as well! Skip to the recipe below…
Vegan DIY Dill Pickle Salad Kit
Author: Micah Siva
1 cup red cabbage, chopped
2 cups kale, chopped
3 cups green cabbage, chopped
½ cup dill, fresh, chopped
2 green onions, chopped
½ cup pickled, thinly sliced
1 tbsp olive oil
⅓ cup breadcrumbs
¼ cup sunflower seeds, unsalted
¼ tsp Rosemary
½ tsp Dried dill
¼ tsp Black pepper
¼ tsp Coriander
Pinch sea salt
¼ cup water
1 tbsp olive oil
2 tbsp apple cider vinegar
4 tbsp pickle juice
2 tbsp chopped pickles
½ cup cashews, soaked in water overnight
¼ tsp onion powder
½ tsp garlic powder
1 tsp dried dill
Combine cabbages, kale, dill, green onions and pickles in a large bowl. Set aside.
Make the breadcrumbs: Heat olive oil in a pan over medium heat. Att breadcrumbs, sunflower seeds, rosemary, dill, pepper, coriander, and sea salt. Cook for 4-5 minutes, stirring frequently, until toasted and golden.
Make the dressing: combine water, olive oil, vinegar, pickle juice, pickled, boiled cashews, onion, garlic, and dill in a blender until smooth and creamy.
Drizzle dressing over cabbage mixture. Top with breadcrumbs.