Cabbage and Cucumber Salad with Creamy Avocado Basil Dressing and Tortilla Chips Recipe
Introduction
This Cabbage and Cucumber Salad with Creamy Avocado Basil Dressing is a refreshing and nutritious dish perfect for any occasion. Paired with crunchy tortilla chips, it offers a delightful combination of crisp vegetables and rich, flavorful dressing.
Ingredients
- 1 small cabbage, finely diced
- 1 cucumber, finely diced
- 1 bunch green onions, sliced
- 1-2 avocados
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 2 cloves garlic
- 1 cup fresh basil
- 1 cup spinach
- 1/3 cup nutritional yeast
- 1/4 cup cashews
- 1 cup cilantro
- 2 tablespoons agave
- 1 teaspoon salt
- 1 teaspoon pepper
- Water, as needed
- Tortilla chips, for serving
Instructions
- Step 1: In a large bowl, combine the finely diced cabbage, cucumber, and sliced green onions.
- Step 2: In a blender or food processor, add the avocados, lemon juice, olive oil, garlic, basil, spinach, nutritional yeast, cashews, cilantro, agave, salt, and pepper.
- Step 3: Blend until smooth and creamy. If the dressing is too thick, add water gradually until you reach your desired consistency.
- Step 4: Pour the dressing over the vegetable mixture and toss well to coat all the ingredients evenly.
- Step 5: Transfer the salad to a serving dish. Optionally, garnish with extra cilantro or basil leaves.
- Step 6: Serve the salad alongside tortilla chips for a crunchy, flavorful pairing.
Tips & Variations
- For extra crunch, add toasted sesame seeds as a garnish.
- Use lime juice instead of lemon juice for a slightly different citrus flavor.
- If you prefer a spicier dressing, add a pinch of cayenne pepper or a few diced jalapeños to the blender.
- Substitute cashews with almonds or sunflower seeds if nut allergies are a concern.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, toss the salad with the dressing fresh to maintain crispness. The salad is best enjoyed the same day to preserve texture and flavor. Leftover salad can be briefly brought to room temperature before serving. Avoid adding tortilla chips until just before serving to keep them crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan and dairy-free?
Yes, this recipe is naturally vegan and dairy-free, using cashews and nutritional yeast to create a creamy, cheesy flavor without dairy.
How can I make the dressing less thick?
If the dressing feels too thick, simply add water a little at a time while blending until you reach your preferred consistency.
PrintCabbage and Cucumber Salad with Creamy Avocado Basil Dressing and Tortilla Chips Recipe
A fresh and nutritious Cabbage and Cucumber Salad featuring finely diced cabbage, cucumber, and green onions, tossed in a creamy and vibrant avocado basil dressing made with fresh herbs, garlic, cashews, and nutritional yeast. Served with crunchy tortilla chips, this salad offers a perfect balance of crisp textures and rich flavors, ideal for a light lunch or healthy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Salad
- 1 small cabbage, finely diced
- 1 cucumber, finely diced
- 1 bunch green onions, sliced
Dressing
- 1–2 ripe avocados
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 2 cloves garlic
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1/3 cup nutritional yeast
- 1/4 cup cashews
- 1 cup cilantro leaves
- 2 tablespoons agave syrup
- 1 teaspoon salt
- 1 teaspoon black pepper
- Water, as needed to thin the dressing
To Serve
- Tortilla chips
- Sesame seeds (optional garnish)
- Additional cilantro or basil (optional garnish)
Instructions
- Prepare the Salad: In a large bowl, combine the finely diced cabbage, cucumber, and sliced green onions, mixing well to blend the fresh vegetable flavors.
- Make the Dressing: In a blender or food processor, add the avocados, lemon juice, olive oil, garlic, fresh basil, spinach, nutritional yeast, cashews, cilantro, agave syrup, salt, and black pepper. Blend until the mixture is smooth and creamy. If the dressing is too thick, gradually add water a tablespoon at a time until the desired consistency is reached.
- Combine Salad and Dressing: Pour the creamy avocado basil dressing over the cabbage, cucumber, and green onion mixture. Toss thoroughly to ensure every piece of vegetable is evenly coated with the flavorful dressing.
- Serve: Transfer the salad to a serving dish. Garnish with sesame seeds and extra cilantro or basil leaves if desired. Serve immediately alongside crunchy tortilla chips for a delightful contrast of textures and an added burst of flavor.
- Enjoy: Dig into this fresh, creamy, and nutrient-packed salad that perfectly balances crisp vegetables and rich, herbaceous dressing with a satisfying chip crunch.
Notes
- To make the salad vegan-friendly, this recipe already uses plant-based ingredients including nutritional yeast and agave.
- You can adjust the thickness of the dressing by adding more or less water depending on your preference.
- If cashews are not available, try substituting with soaked almonds or omit for a lighter dressing.
- Serve immediately for the best texture; if stored, the salad may become soggy over time.
- Adding a pinch of chili flakes can provide a nice spicy kick if desired.
Keywords: Cabbage salad, cucumber salad, avocado dressing, basil dressing, vegan salad, healthy salad, creamy salad, tortilla chips, fresh salad, plant-based dressing
