Move over coleslaw – Cruciferous Crunch Salad is destined to become everyone’s favorite cookout side dish! A copycat of a Trader Joe’s favorite, this salad is super easy to make using cabbage, kale, Brussels sprouts, carrots, and a creamy, dairy-free cashew based dressing. This recipe is vegan, gluten-free, and oil-free.
I’m quite the nutrition geek, so when Trader Joe’s introduced their Cruciferous Crunch—a mix of shredded kale, Brussels sprouts, cabbage, and broccoli—a few years ago, I went a little nuts with it. I bought bags and bags of it, and ate in salads all summer.
It seems to be a seasonal item, much to my disappointment when I couldn’t find it a few months later. It reappeared the following summer, and since then, it’s been a summertime mainstay of mine. I really love to mix it with non-dairy mayo, making a coleslaw-type salad.
The only problem I have with Trader Joe’s Cruciferous Crunch is the large amount of stems and big, uncut chunks of vegetables in the bag. I often find myself picking those bits out when mixing up a salad.
Another problem I have is that, while I love shopping at Trader Joe’s it’s 20 minutes away. I realize that there are people in other parts of the country who will drive an hour or more to shop at the beloved store, so I know I sound a little spoiled. But I have to pass about 5 other grocery stores on my way there, which seems a little silly.
So what’s a girl to do? Make it at home, of course! Making it at home is pretty easy, since it’s just a mix of shredded vegetables. It’s super easy to do if you have a food processor. I just threw the veggies in, and out came a colorful salad! If you don’t have a food processor, you can use a mandolin, a box grater, or just a sharp knife to make thin cuts.
This salad is dressed with a homemade cashew-based mayo. You can use my homemade tofu based dressing if you have a nut sensitivity. If you’re short on time, you can use pre-made mayonnaise, but I’d suggest mixing in a little garlic and Dijon mustard, to give it a little tang.
How to Make Cruciferous Crunch Salad
This recipe is super easy to make!
- Once your vegetables are shredded, you make the mayo by throwing all of the dressing ingredients into a blender and mixing until it’s smooth and creamy. It whips up super quickly in my Blendtec. I like to use the Twister Jar, which I find is better for small blends.
- Then you just mix the vegetables with the mayo until everything is coated well.
- Serve your salad topped with almonds and hemp seeds.
All measurements in this recipe are approximate, so don’t worry too much about making sure you have exactly 2 cups of everything. Just make sure you have a nice mix of cabbage, kale, and Brussels sprouts, and you’re good to go.
You’ll notice that I omitted broccoli from mix, which is included in the Trader Joe’s salad. I’ve had bad luck with broccoli stalks in the past, and so I thought it was best to leave them out. I’ve used carrots in their place to give the salad some color.
This Cruciferous Crunch Salad makes a great side, but you haven’t really lived until you’ve topped your veggie burger or buffalo cauliflower tacos with it.
Cruciferous Crunch Salad
- 1 cup raw cashews soaked for 2 hours or more
- ¼ cup water
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- ½ teaspoon sea salt
- 1 garlic clove
- 1/2 bunch of kale shredded or cut chiffonade style (about 2 cups)
- 8 ounces Brussels sprouts shredded or thinly sliced
- 2 cups shredded purple cabbage
- 2 cups shredded green cabbage
- 2 carrots shredded or julienned
- 2 tablespoons hemp seeds
- 2 tablespoons slivered almonds
- In a high-speed blender, mix together the cashews, water, lemon juice, salt and garlic until smooth. If the mixture is too thick, add a little more water, a tablespoon at a time.
- Mix together the vegetables in a large bowl. Add the cashew dressing and mix until the vegetables are thoroughly coated. Mix in the hemp seeds.
- Refrigerate for an hour or two let the flavors mix. Top with almonds and serve! Serve cold or at room temperature.