Crunchy Dill Cabbage Salad
This Crunchy Dill Cabbage Salad is fresh, colorful, dairy-free, and packed with bold pickle flavor for an easy side dish.
Ingredients
- 6 cups purple cabbage very thinly sliced
- 1/2 cup cashew cream
- 1/4 cup dill pickles finely chopped
- 3 tbsp dill pickle brine
- 2 tbsp fresh dill finely chopped
- 1 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 black pepper
- sea salt to taste
Instructions
- Add the thinly sliced purple cabbage to a large bowl.6 cups purple cabbage
- In a separate bowl, whisk together the cashew cream, finely chopped dill pickles, pickle brine, fresh dill, Dijon mustard, garlic powder, onion powder, and black pepper until creamy and combined.1/2 cup cashew cream, 1/4 cup dill pickles, 3 tbsp dill pickle brine, 2 tbsp fresh dill, 1 tsp dijon mustard, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 black pepper
- Pour the creamy dill pickle sauce over the red cabbage and toss until evenly coated.
- Refrigerate for 15 minutes before serving to let the cabbage soften slightly and absorb the dill pickle flavor.
- Taste and add salt only if needed, since the pickles and pickle brine already add saltiness.
Notes
- Thin Slice: Cut the cabbage very thin so it stays crisp but easy to eat.
- Taste First: Add salt only after tasting because pickle brine is already salty.
- Chill Briefly: Let the salad rest for 15 minutes to bring out the dill pickle flavor.
- Adjust Tang: Add more cashew cream if you want a milder, creamier dressing.
Nutrition
Serving: 8servings | Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.03g | Sodium: 133mg | Potassium: 172mg | Fiber: 2g | Sugar: 4g | Vitamin A: 761IU | Vitamin C: 38mg | Calcium: 34mg | Iron: 1mg