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
