cashew-ginger vinaigrette, sweet cucumber pickle, lemon zest

In a large bowl, combine the shredded cabbage, grated carrots, diced cucumber, and chopped cilantro. Toss the ingredients together until well mixed.

Prepare the Salad

In a blender, combine 1/2 cup of cashews, 1/4 cup of ginger, 1/4 cup of apple cider vinegar, and 1 tablespoon of honey. Blend until smooth and creamy. If the mixture is too thick, add a little water to reach desired consistency.

Make the Vinaigrette

Drizzle the cashew-ginger vinaigrette over the salad mixture. Add the lemon zest and toss gently to combine. Adjust seasoning with salt and pepper to taste. Serve immediately or chill for 30 minutes before serving.

Combine and Serve

crunchy cabbage salad

Recipe information

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