Crunchy vegetables with cashew dressing
A crisp cabbage, broccoli and cauliflower salad with a lemony cashew dressing.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Wash the vegetables. Shred the cabbage, finely chop the florets and dice the tomato.
- 2
Blend cashews, lemon, olive oil and water into a creamy dressing. Add water a spoonful at a time.
- 3
Toss with the vegetables and serve as a side. Steam the broccoli and cauliflower first if preferred, then cool before dressing.
Contains cashews. The original potassium salt is omitted. People with kidney disease or potassium restrictions should follow their care team’s advice.
Shared with care.
Credited clearly.
The original names the salad and dressing ingredients. Potassium salt and unsupported disease claims are omitted. Quantities, servings, time and method are an untested editorial adaptation.
Original ingredients, translated: Cabbage, cauliflower, broccoli, tomato; dressing of cashews, lemon, olive oil and potassium salt.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.