Finely chopped cabbage, cucumber and chives tossed in a thick herby dressing of basil, spinach, lemon, walnuts and parmesan. This plant based version swaps in cashews. Ready in about 20 minutes.
Prep 20 min Cook 0 min Serves 4 Easy
Ingredients
🥬Spinach1 cup
🧄Garlic1 clove
🍋Lemon1, juiced
🌿Fresh Basil1 cup
🫙Olive Oil1/3 cup
🥬Cabbage1/2 small, finely chopped
🥬Shallots1
🥬Cucumber2, diced
🥬Garlic Chives1/2 cup, chopped
🫙Walnuts1/4 cup
Optional extras
🫙Cashewsfinely ground with salt (vegan parmesan)
Instructions
1
For this plant based version, use cashews for parmesan cheese wherever the steps mention them.
2
Finely chop the cabbage, cucumber and chives and place in a large bowl.
3
Blend basil, spinach, shallot, garlic, lemon juice, olive oil, walnuts and parmesan with a splash of water until thick and smooth.
4
Season the dressing with salt.
5
Toss the vegetables thoroughly with the dressing and serve with chips or bread.
Chef's tip
Dress the salad just before serving so the vegetables stay crisp.
