This refreshing cabbage and cucumber salad, paired with a creamy spinach-cashew dressing, is the perfect blend of crunchy and creamy textures. The base of crisp cabbage and cool cucumbers is balanced by the mild freshness of spring onions, while the spinach and cashew dressing adds richness and depth. It’s a wholesome, nutrient-packed dish, ideal as a light lunch or a side salad. The vibrant green color and zesty lemon juice give the salad a burst of freshness that elevates its flavors.

 

Full Recipe:

Ingredients:

For the Salad:

• 1 lb (500 g) cabbage: Fresh and crisp, cabbage forms the bulk of the salad. Slice or shred it finely for ease of eating and quick absorption of the dressing.
• 7 oz (210 g) cucumbers: Cucumbers add a cool, crunchy texture, balancing the more robust crunch of the cabbage. Choose fresh, firm cucumbers for best results.
• Spring onions (to taste): Finely sliced, spring onions add a mild, fresh onion flavor that enhances the overall taste without overpowering the dish.

For the Dressing:

• 5 oz (200 g) spinach: This leafy green is not only a source of vitamins but also adds a beautiful deep green hue to the dressing, making it visually appealing.
• 4 oz (100 g) cashews (about 3/4 cup): Cashews are essential to the dressing, providing creaminess without the need for dairy. Their subtle nutty flavor enhances the dressing’s depth.
• 1 garlic clove: Garlic gives the dressing a hint of pungency, bringing depth and complexity to the overall flavor.
• 1 oz (15 g) basil: Fresh basil brings a fragrant and slightly sweet touch, giving the dressing a sophisticated aroma and flavor.
• 1 shallot or onion (1 oz / 30 g): Shallots are milder than regular onions, adding a gentle sweetness that rounds out the sharpness of the garlic.
• Juice of 1 lemon (about 3 tbsp): The lemon juice brightens the dressing with acidity, balancing the richness of the cashews and avocado oil.
• 2 oz (60 ml / 1/4 cup) avocado oil: This oil, rich in healthy fats, adds a smooth texture to the dressing and helps blend all the ingredients into a creamy consistency.

Directions:

Prepare the Vegetables:

1. Cabbage:
   • Start by removing any wilted or damaged outer leaves of the cabbage. This ensures you’re using only the freshest part of the vegetable.
   • Cut the cabbage into quarters and remove the tough core from each section.
   • Slice the cabbage into thin strips or shred it using a knife, mandoline, or food processor, depending on your preference. Thinly sliced cabbage will blend better with the dressing, while shredded cabbage gives a more delicate texture.
   • If you prefer a softer texture, lightly sauté the cabbage in a pan for a few minutes with a little olive oil until it wilts slightly. If you like your cabbage to retain its full crunch, leave it raw.
2. Cucumbers:
   • Wash the cucumbers thoroughly. If you prefer, peel them to remove the skin, but this is optional depending on the type of cucumber and your texture preference.
   • Slice the cucumbers into thin rounds or small chunks. Thin slices will absorb more dressing, while larger chunks provide more bite.
3. Spring Onions:
   • Clean the spring onions by trimming off the root ends and removing any wilted outer layers.
   • Slice the white and green parts of the spring onions thinly. Their mild, sweet flavor will add just the right amount of sharpness to balance the salad’s freshness.

Make the Dressing:

1. Prepare Ingredients:
   • Place the spinach, cashews, garlic, fresh basil leaves, and shallot into a blender or food processor. These ingredients form the core of the dressing and will blend together to create a creamy, green sauce.
2. Add the Lemon Juice:
   • Cut the lemon in half and squeeze the juice of one lemon (about 3 tablespoons) into the blender. The lemon juice adds a bright, zesty acidity that balances the rich cashews and avocado oil. Make sure to strain out any seeds to avoid bitterness.
3. Add the Oil:
   • Pour the avocado oil into the blender. This oil helps create a smooth, creamy texture for the dressing and blends seamlessly with the cashews and spinach. If you prefer, you can substitute olive oil or another neutral oil of your choice.
4. Blend:
   • Blend all the ingredients on high speed until smooth and creamy. You may need to pause and scrape down the sides of the blender to ensure everything is well incorporated.
   • If the dressing is too thick, add a small amount of water or more avocado oil to adjust the consistency. You want a creamy, pourable dressing that will coat the cabbage and cucumbers evenly.

Combine the Salad:

1. In a Large Bowl:
   • In a large mixing bowl, combine the shredded cabbage, sliced cucumbers, and chopped spring onions. Toss them together gently to mix the ingredients evenly.
2. Drizzle the Dressing:
   • Pour the prepared spinach-cashew dressing over the vegetables. Use a spatula to scrape out every bit of the creamy dressing from the blender, ensuring none goes to waste.
3. Toss to Combine:
   • Gently toss the salad until the cabbage, cucumbers, and spring onions are evenly coated with the dressing. Make sure the dressing is well distributed for maximum flavor in every bite.

Serve:

1. Chill (Optional):
   • For the best results, allow the salad to chill in the refrigerator for about 30 minutes before serving. This gives the flavors a chance to meld together and allows the salad to become nicely chilled, which enhances its crispness and freshness.
2. Serve:
   • Transfer the salad to a serving dish or divide it into individual bowls. Garnish with additional fresh basil leaves or a sprinkle of chopped cashews for extra texture and flavor, if desired.

Tips for Making the Best Cabbage and Cucumber Salad:

1. Use Fresh Ingredients: Fresh, crisp vegetables make all the difference in this salad. Look for firm cabbage, cucumbers with no soft spots, and fresh basil and spinach for the dressing.
2. Soften the Cabbage: If you prefer a softer texture, you can lightly massage the cabbage with a pinch of salt before mixing it with the other ingredients. This helps break down the fibers, making it softer and more tender.
3. Adjust the Dressing: Depending on your personal taste, you can adjust the thickness of the dressing by adding more water or oil. For a tangier dressing, add extra lemon juice; for a creamier texture, add more cashews or avocado oil.
4. Customize with Add-Ins: Feel free to customize this salad with additional ingredients such as cherry tomatoes, grated carrots, or radishes for extra crunch and color.

Possible Questions:

1. Can I make the dressing ahead of time?
   • Yes! The dressing can be made up to two days in advance and stored in an airtight container in the fridge. Just give it a good stir before using.
2. What if I don’t have avocado oil?
   • No problem! You can substitute with olive oil, grapeseed oil, or any mild-flavored oil of your choice.
3. Can I use roasted cashews instead of raw?
   • Yes, roasted cashews will add a slightly deeper flavor, but make sure they’re unsalted to avoid overpowering the dressing.

Conclusion:

This cabbage and cucumber salad with a creamy spinach-cashew dressing is not only refreshing and crunchy but also packed with nutrients. The combination of crisp vegetables and the rich, tangy dressing makes this dish a crowd-pleaser at any meal. Easy to prepare and versatile enough for customization, it’s perfect for a healthy lunch, side dish, or even a light dinner. Whether served fresh or chilled, this salad is a delightful way to enjoy a nutritious, flavorful meal!