Cruciferous Crunch Salad square

Cruciferous Crunch Salad

Move over coleslaw! Cruciferous Crunch Salad is destined to become everyone’s favorite cookout side dish! 

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.

Course Salad
Cuisine American
Keyword Cruiciferous Crunch
Yields 8 servings
Author Dianne


  • 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


  1. 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.
  2. 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.
  3. Refrigerate for an hour or two let the flavors mix. Top with almonds and serve! Serve cold or at room temperature.