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 grocer 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. If your 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.
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 the broccoli from mix. 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
All measurements are approximate, so don’t worry too much about making sure you have exactly 2 cups of everything.
This recipe makes a lot of salad, so invite some friends over and have a cookout! It will keep fully dressed in the fridge for about 3 days.
- 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.