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 fresh and vibrant dish perfect for any season. 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 (if needed)
• Tortilla chips (for serving)

Instructions

1. Step 1: In a large bowl, combine the finely diced cabbage, cucumber, and sliced green onions.
2. Step 2: In a blender or food processor, blend together the avocados, lemon juice, olive oil, garlic, basil, spinach, nutritional yeast, cashews, cilantro, agave, salt, and pepper until smooth and creamy.
3. Step 3: If the dressing is too thick, add water gradually until you reach your desired consistency.
4. Step 4: Pour the dressing over the vegetable mixture and toss well to coat everything evenly.
5. Step 5: Transfer the salad to a serving dish and garnish with extra cilantro or basil if you like.
6. Step 6: Serve the salad alongside tortilla chips for a crunchy contrast and enjoy immediately.

Tips & Variations

• For a nuttier flavor, toast the cashews lightly before blending into the dressing.
• Add a pinch of chili flakes to the dressing for a subtle spicy kick.
• Use kale or mixed greens instead of spinach for extra texture and nutrition.
• Swap agave for honey or maple syrup if preferred, adjusting sweetness to taste.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the vegetables crisp. Leftover salad is best eaten cold or at room temperature; avoid reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients including nutritional yeast instead of cheese and agave as a sweetener.

What can I use instead of tortilla chips?

You can serve this salad with pita chips, crunchy breadsticks, or even fresh vegetable sticks like carrot or bell pepper slices for dipping.

Cabbage and Cucumber Salad with Creamy Avocado Basil Dressing and Tortilla Chips Recipe

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★★★★★

4.7 from 72 reviews

• Author: Hugo
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A fresh and nutritious cabbage and cucumber salad tossed in a creamy avocado basil dressing, served with crunchy tortilla chips. This vibrant salad combines crisp vegetables with a rich, dairy-free dressing made from avocado, fresh herbs, and cashews, making it a perfect light meal or side dish.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 small cabbage, finely diced
• 1 cucumber, finely diced
• 1 bunch green onions, sliced
• Tortilla chips, for serving

Creamy Avocado Basil Dressing Ingredients

• 1–2 avocados
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 2 cloves garlic
• 1 cup fresh basil leaves
• 1 cup spinach
• 1/3 cup nutritional yeast
• 1/4 cup cashews
• 1 cup cilantro
• 2 tablespoons agave syrup
• 1 teaspoon salt
• 1 teaspoon black pepper
• Water, as needed to adjust consistency

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Instructions

1. Prepare the Salad: In a large bowl, combine the finely diced cabbage, cucumber, and sliced green onions to form the base of the salad.
2. Make the Dressing: Add the avocados, lemon juice, olive oil, garlic, basil, spinach, nutritional yeast, cashews, cilantro, agave syrup, salt, and pepper into a blender or food processor.
3. Blend Until Smooth: Blend all dressing ingredients until creamy and smooth. If the dressing is too thick, gradually add water a little at a time until the desired consistency is achieved.
4. Combine Salad and Dressing: Pour the creamy avocado basil dressing over the cabbage, cucumber, and green onion mixture.
5. Toss the Salad: Toss gently but thoroughly to ensure all vegetables are well coated with the dressing.
6. Serve: Transfer the dressed salad to a serving dish. Optionally garnish with sesame seeds, extra cilantro, or basil for added flavor and presentation.
7. Accompany with Tortilla Chips: Serve the salad alongside a generous portion of crunchy tortilla chips for contrast in texture.
8. Enjoy: Savor this fresh, vibrant, and creamy salad that combines crisp vegetables with a flavorful, healthy dressing.

Notes

• This salad is best served fresh to retain the crispness of the cabbage and cucumber.
• You can soak the cashews in warm water beforehand for 10-15 minutes to make blending easier and the dressing creamier.
• Adjust the amount of lemon juice and agave to balance acidity and sweetness according to your taste.
• The dressing can be stored in an airtight container in the refrigerator for up to 2 days.
• For added protein, consider adding chickpeas or roasted nuts.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Blending
• Cuisine: American

Keywords: cabbage salad, cucumber salad, avocado basil dressing, vegan salad, creamy dressing, tortilla chips, healthy salad