If you are craving a fresh, crunchy, and utterly delightful salad with a tangy twist, the Chopped Creamy Dill Pickle Salad Recipe is your new go-to. Bursting with vibrant vegetables and enveloped in a luscious dairy-free dill pickle dressing, this salad delivers fantastic texture and flavor in every bite. Inspired by the popular Costco Taylor Farms kit but with a homemade charm, it’s finished off with toasted, seasoned breadcrumbs that bring irresistible crunch. Whether you’re looking for a light lunch or a standout side, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
This salad comes alive with a handful of simple yet essential ingredients, each chosen to enhance the taste, texture, and color of the dish. From the creamy, tangy dressing made with soaked cashews and dill pickles to the fresh, crisp chopped vegetables and savory toasted breadcrumbs, everything works in perfect harmony.
- Raw cashews (⅓ cup): Soaking them softens and blends into the smooth, creamy base for the dressing.
- Chopped dill pickle (⅓ cup): Adds that signature tangy crunch and bright flavor punch.
- Water (⅓ cup + 1 tbsp): Balances the dressing’s thickness for perfect coating consistency.
- Pickle brine (1 tbsp): Boosts the zesty dill flavor and adds a subtle salty tang.
- White vinegar (1 tbsp): Gives the dressing a vibrant acid kick to complement the creamy texture.
- Nutritional yeast (2 tbsp total): Lends a cheesy, umami depth to both the dressing and breadcrumbs.
- Onion powder (1 tsp total): Enhances savory undertones throughout the salad.
- Garlic powder (½ tsp): Offers a mellow garlic warmth without overpowering.
- Agave nectar (½ tsp): Balances the acidity with a touch of natural sweetness.
- Dried dill weed (½ tsp + ¼ tsp): Delivers that unmistakable herbaceous dill flavor signature to the dish.
- Sea salt and ground black pepper: To taste, essential for seasoning every component perfectly.
- Olive oil (1 tbsp): Used for toasting breadcrumbs to golden perfection.
- Fresh breadcrumbs (1½ cups): Provide crispy texture and a beautiful crust when toasted.
- Fresh vegetables (about 8 cups total): Includes finely chopped kale, red cabbage, romaine heart, and cauliflower for a rainbow of crunch and color.
- Fresh dill (¼ cup, optional): Adds brightness and fragrant herbal notes as a fresh garnish.
How to Make Chopped Creamy Dill Pickle Salad Recipe
Step 1: Prepare the Creamy Dill Pickle Dressing
Start by blending soaked raw cashews, chopped dill pickle, water, pickle brine, white vinegar, nutritional yeast, onion and garlic powders, agave nectar, salt, and pepper in a high-speed blender. Blend until you reach a luscious, creamy texture that coats your spoon beautifully. Stir in dried dill weed at the end to infuse that distinct, fresh dill flavor. This dressing is the heart of the salad, delivering tanginess with smooth creaminess that clings perfectly to every veggie piece.
Step 2: Toast and Season the Breadcrumbs
In a warm skillet, heat the olive oil and add fresh breadcrumbs. Let them toast until they sizzle softly and start turning golden around the edges. Sprinkle nutritional yeast, onion powder, dried dill weed, salt, and pepper over the breadcrumbs while stirring. Lower the heat slightly and continue to toast until the breadcrumbs are evenly crunchy and dry, about 5 minutes. These seasoned breadcrumbs add a gorgeous golden crunch that makes every bite of the salad sing.
Step 3: Chop and Combine the Vegetables
Finely chop kale, red cabbage, romaine heart, and cauliflower – making sure all pieces are bite-sized for easy eating. Toss the veggies in a large bowl, then pour over your creamy dill pickle dressing. Season with a little salt and pepper. Use tongs or clean hands to toss the salad well, ensuring all those fresh veggies get beautifully coated in the tangy dressing.
Step 4: Assemble and Serve
Just before serving, sprinkle the toasted seasoned breadcrumbs generously over the top along with fresh chopped dill if you desire. The contrast of crunchy, crisp veggies with creamy, tangy dressing and crunchy breadcrumbs is truly irresistible. Serve immediately for the freshest texture and flavor, making your Chopped Creamy Dill Pickle Salad Recipe shine.
How to Serve Chopped Creamy Dill Pickle Salad Recipe
Garnishes
Fresh dill sprigs or finely chopped fresh dill add a fresh herbal brightness. A light drizzle of extra pickle brine or a squeeze of lemon juice can elevate that delightful tang. For an extra pop of texture, add a handful of toasted sunflower seeds or pumpkin seeds right before serving.
Side Dishes
This salad pairs wonderfully with grilled or roasted proteins like chicken, salmon, or tofu. It’s also fabulous alongside crusty bread or a warm grain bowl. Because it’s dairy-free and packed with nutrients, it works as a perfect vegetable-forward side that can brighten any meal.
Creative Ways to Present
Try serving this salad layered in a glass jar for a beautiful presentation, making it ideal for potlucks or lunches on the go. Alternatively, pile the salad on toasted rye bread or crispy crostini as an open-faced sandwich. You can even use it as a vibrant topping for baked potatoes or stuffed into pita pockets for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables stay crisp, but for best texture, store the toasted breadcrumbs separately and add just before serving to retain their crunchiness.
Freezing
This salad is best enjoyed fresh and does not freeze well due to its raw, crunchy vegetables and creamy dressing. Freezing will alter the texture and flavor, so it’s best to make fresh batches as needed.
Reheating
Since this is a fresh, cold salad with raw veggies and a dairy-free dressing, reheating is not recommended. To enjoy leftovers, simply give the salad a gentle toss and add fresh breadcrumbs for renewed crunch.
FAQs
Can I use a different type of pickle for this salad?
Absolutely! While dill pickles provide the classic tangy flavor, bread and butter or spicy pickles can also add interesting twists. Just be mindful of the sweetness or spice level to keep the salad balanced.
Is it possible to make this salad vegan?
Yes, the recipe is already dairy-free and vegan-friendly, using soaked cashews for creaminess and nutritional yeast for cheesy depth without any animal products.
Can I substitute the cashews in the dressing?
You can try soaked sunflower seeds or silken tofu as alternatives, but cashews provide the smoothest and creamiest texture. Experimenting with these might slightly change the flavor and consistency.
How do I soak cashews quickly if I’m short on time?
For a faster method, soak cashews in very hot water for 30 minutes instead of cold water for hours. This softens them enough for blending without sacrificing creaminess.
What if I don’t have nutritional yeast?
Nutritional yeast adds a subtle cheesy flavor, but if you don’t have it, you can omit it or substitute with a small amount of ground toasted sesame seeds or vegan parmesan for a similar effect.
Final Thoughts
This Chopped Creamy Dill Pickle Salad Recipe is a vibrant, crunchy, and irresistibly creamy dish that brings so much joy to the table. Its tangy dressing combined with fresh veggies and crunchy breadcrumbs creates a harmony of flavors and textures that will brighten up lunches, dinners, or potlucks. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again—your taste buds will thank you!
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Chopped Creamy Dill Pickle Salad Recipe
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Diet: Vegan
Description
This Chopped Creamy Dill Pickle Salad is a refreshing and crunchy combination of finely chopped kale, cabbage, romaine, and cauliflower, dressed with a tangy, dairy-free creamy dill pickle dressing. Inspired by the Costco Taylor Farms kit, it features a vibrant and zesty dressing made from soaked cashews and fresh dill pickles, balanced with pickle brine and nutritional yeast. The salad is topped with toasted and seasoned breadcrumbs that add an irresistible crunch and extra depth of flavor, making it a satisfying and flavorful dish perfect for lunch, dinner, or a light side.
Ingredients
Creamy Dill Pickle Dressing
- ⅓ cup raw cashews, soaked for at least 2 hours and drained
- ⅓ cup chopped dill pickle (about 1 large pickle)
- ⅓ cup + 1 tablespoon water
- 1 tablespoon pickle brine
- 1 tablespoon white vinegar
- 1 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon agave nectar (or maple syrup, granulated sugar, etc)
- Sea salt and ground black pepper, to taste
- ¼ teaspoon dried dill weed
Seasoned Breadcrumbs & Salad
- 1 tablespoon olive oil
- 1½ cups fresh breadcrumbs
- 1 teaspoon nutritional yeast
- ½ teaspoon onion powder
- ¼ teaspoon dried dill weed
- Sea salt and ground black pepper, to taste
- 2 cups finely chopped kale (lightly packed)
- 2 cups finely chopped red cabbage (about ½ small red cabbage)
- 2 cups chopped romaine heart (about 1 romaine heart)
- 2 cups finely chopped cauliflower (about ½ small head of cauliflower)
- ¼ cup chopped fresh dill (optional)
Instructions
- Make the dressing: In an upright blender, combine the soaked and drained cashews, chopped dill pickle, water, pickle brine, white vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and black pepper. Blend on high speed until the mixture becomes smooth and creamy. Taste and adjust seasoning as necessary. Transfer the dressing to a small bowl and stir in the dried dill weed. Set aside for later use.
- Prepare the toasted and seasoned breadcrumbs: Heat a medium skillet over medium heat and add the olive oil, swirling to coat the pan. Add the fresh breadcrumbs and stir to coat; they should sizzle lightly. Add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Toast the breadcrumbs, stirring frequently, until they start to darken on the edges, about 5 minutes. Reduce heat to medium-low and continue stirring until the breadcrumbs are evenly toasted and dry. Remove from heat and allow to cool completely.
- Assemble the salad: In a large mixing bowl, combine the finely chopped kale, red cabbage, romaine, and cauliflower. Pour the prepared creamy dill pickle dressing over the vegetables. Sprinkle with salt and black pepper to taste. Using tongs, toss the salad thoroughly until all the vegetables are evenly coated with the dressing.
- Finish and serve: Sprinkle the cooled toasted seasoned breadcrumbs evenly over the top of the salad. Add the optional fresh chopped dill for extra flavor and aroma. Serve immediately for best texture and freshness.
Notes
- Soaking the cashews for at least 2 hours (or overnight) ensures a creamy, smooth dressing texture.
- Use fresh breadcrumbs for best results; stale breadcrumbs can be crushed for this recipe.
- The dressing is dairy-free and vegan, making this salad suitable for various diets.
- Adjust the amount of pickle brine and vinegar to your taste preference for tanginess.
- This salad is best served immediately to maintain the crunch of the vegetables and breadcrumbs.
- Leftover salad can be stored in the refrigerator for up to 1 day but may lose crispness.
- For a nut-free version, cashews could be substituted with silken tofu or a creamy plant-based yogurt, though texture will vary.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
