Creamy Vegan Dressing. Crisp, fresh, and full of vibrant flavours, this Cabbage Salad is a celebration of seasonal vegetables and creamy, plant-based goodness. With finely shredded cabbage, spring onions, and cucumber tossed in a rich avocado–cashew dressing, this recipe makes the perfect light lunch or side dish — naturally vegan, nutrient-packed, and incredibly refreshing. Fresh, creamy, and packed with vibrant greens — this salad is not just a healthy side dish, it’s a whole experience! With crunchy cabbage, spring veggies, and a velvety avocado-cashew dressing, it’s the kind of dish that turns simple ingredients into something unforgettable 💚
✅ Why You’ll Love This Recipe
✅ 100% plant-based and vegan-friendly
✅ Creamy dressing made without mayo or dairy
✅ Loaded with fresh, crunchy veggies
✅ Rich in healthy fats from avocado and cashews
✅ Full of flavour and easy to make
✅ Perfect as a light meal or side dish
🔍 Nutrition Per Serving (entire recipe)
🔥 Calories: ~620 kcal
💪 Protein: ~12 g
🥑 Fat: ~45 g
🌾 Carbs: ~35 g
🌱 Fibre: ~12 g
(Serves 2 as a main, 3–4 as a side — nutrition will vary slightly depending on serving size.)
🛒 Ingredients You’ll Need
🥬 For the Salad Base:
- 200 g finely shredded white cabbage
- 2 spring onions, thinly sliced
- 1 small cucumber, sliced into half-moons
🥑 For the Creamy Dressing:
- 2 ripe avocados 🥑
- 50 g raw cashews (soaked in hot water for 15–20 min) 🥜
- 1 handful of fresh parsley 🌿
- 1 handful of spinach leaves 🥬
- 3 garlic cloves 🧄
- Juice of ½ lemon 🍋 (about 1 tbsp)
- 1 tbsp cold-pressed olive oil 🫒
- 1 tsp agave syrup 🍯 (or to taste)
- Salt and freshly ground black pepper 🧂
✨ Optional Topping:
- Sesame seeds for garnish
🍴 Kitchen Tools and 🛠️ Equipment Needed
- Blender or food processor
- Large bowl
- Knife & chopping board
- Spoon or salad tongs
👩🍳 Step-by-Step Instructions
🔪 Step 1: Prep the Fresh Veggies
Finely shred the cabbage, slice the spring onions and cucumber, and place everything in a large bowl. Add all the chopped veggies into a large mixing bowl and gently toss to combine.
💡 Use a mandoline if you want super-thin, restaurant-style slices — it gives that perfect crunch!
🥣 Step 2: Blend the Dressing
Add the following into your blender or food processor:
🥑 Avocados
🥜 Soaked cashews
🌿 Parsley and spinach
🧄 Garlic
🍋 Lemon juice
🫒 Olive oil
🍯 Agave syrup
Blend until silky smooth. Season with salt and pepper to taste.
💡 Too thick? Add a splash of cold water or extra lemon juice for a pourable consistency.
🥗 Step 3: Dress the Salad
Pour your creamy green dressing over the veggies. Toss well until everything is beautifully coated.
💡 Let the salad sit for 10 minutes before serving — it gives time for the flavours to fully bloom and the cabbage to soften slightly.
✨ Step 4: Add the Final Touch
Sprinkle sesame seeds over the top before serving. This adds a nutty flavour and a bit of crunch that takes the salad to the next level.
💡 Optional: Chill the salad for 15–20 minutes before serving for maximum freshness.
💡 No sesame? Try crushed almonds or sunflower seeds instead!
🍽 Serving Ideas
- Serve chilled alongside grilled tofu, wraps, or baked potatoes 🥔
- Top with roasted chickpeas or cooked lentils for extra protein 💪
- Add into pita pockets for a quick and creamy veggie lunch 🥙
🧊 Storage & Freshness Tips
- Best served fresh!
- Store in the fridge in a sealed container for up to 2 days
- If storing, mix again before serving — the dressing may separate slightly
📦 Meal Prep
- 🧊 Store in the fridge in an airtight container for up to 2 days.
- 🥬 Best enjoyed fresh, but leftovers keep well.
This Cabbage Salad is perfect when you want something cool, creamy, and nourishing — and it’s completely plant-based! A great choice for spring days, light lunches, or healthy BBQ sides 🥗🌿
