Vegan winter salad – simple, crunchy vegetable salad you need to make!

Check out this delightful recipe for an easy vegan winter salad that our whole family loved from the very first bite—it disappeared from the table in no time!

Surely everyone has their favorite vegan salad recipe. Some like white cabbage, others savoy cabbage, and others like salads only with mayonnaise. I love ALL salads! I am a huge fan of them, I like to mix and match by adding leftovers from the fridge, smuggling greens in, etc. In my opinion, salads are a never-ending inspiration. I honestly can admit that if I had to eat something repeatedly every day, it would be some sort of salad!

This beautiful vegan salad is celebrating delicious winter vegetables! It is crunchy, fresh and so nutritious! The composition is very simple with the minimalist dressing – the one that works best for us at home. Note that the salad contains raw Brussels sprouts. I recommend trying it in a raw, chopped form. It is surprisingly delicious!

Why this vegan winter salad recipe works:

This salad works so well because it brings together seasonal vegetables that are at their peak in the winter months. It’s a powerhouse of nutrients, offering a variety of vitamins and minerals, as well as a balance of textures and flavors. The creamy cashew dressing ties everything together, adding a luscious and savory element to the dish.

Why you will love this recipe

You’ll fall in love with this salad because it’s not only delicious but is also incredibly good for you. The combination of the earthy kale, the sweetness of the apple and raisins, the crunch of the walnuts, and the creaminess of the cashew-based dressing creates a taste explosion that will leave you craving for more. Plus, it’s quick and easy to prepare, making it a fantastic option for busy weeknight dinners or a healthy work lunch.

SIMPLE VEGAN SALAD

The salad tastes great with the addition of nuts and raisins. They work great together and nuts will additionally enrich the salad with Omega 3 fatty acids. This salad, along with the one featuring celeriac root that follows it, is among my top favorite salads!

Ingredients:

ingredients for the salad

Red cabbage – It tastes similar to green cabbage. However, the purple variety is richer in beneficial plant compounds such as fiber, and vitamins A, C, K, and B6.

Kale – adds a delicious earthy flavor and it’s green and leafy, so you know it’s good for you. It belongs to the same family as broccoli and cauliflower.

Brussels sprouts – Don’t knock it till you try it😁. Brussels sprouts are very high in vitamin K. Brussels sprouts are also a great source of folate and vitamins A and C.

Apple – don’t omit it. It adds a nice sweetness to this vegan salad recipe that is rather earthy!

Raisins – another addition of sweetness.

Walnuts – Instead of walnuts, you can add hazelnuts or pine trees. Chopped almonds, sunflower, or pumpkin seeds will also be good. In my humble opinion, walnuts taste the best with cabbage salads though.

Hemp hearts – you can omit it but they add a great dose of healthy fats and protein.

ingredients for the dressing:

cashews

lemon juice

salt and pepper

garlic and onion powder

parsley

Dijon mustard

Instructions on How to Make It:

Start by washing and drying all the vegetables thoroughly.
Remove the tough stems from the kale leaves and chop the kale into bite-sized pieces. Place them in a large salad bowl.
Thinly slice the red cabbage and add it to the bowl with the kale.
Trim the ends of the Brussels sprouts and thinly slice them or shred them using a grater. Add to the salad bowl.
Dice the red apple and add it to the mix.
Toss in the raisins, walnuts, and hemp hearts.

For the Dressing:

In a high-speed blender or food processor, combine soaked cashews, water, lemon juice, salt, garlic powder, onion powder, chopped parsley, and Dijon mustard.
Blend until smooth and creamy.
Taste the dressing and adjust salt and lemon juice to your preference.

To Assemble:

Pour the creamy dressing over the salad.
Gently toss the salad until all ingredients are well coated with the dressing.

Expert Tips:

Massaging the kale: If kale is too tough for your liking, you can massage it with a little olive oil and salt before adding the other ingredients to make it more tender.
Soaking the cashews: To achieve a silky-smooth dressing, soak the cashews for a few hours or in hot water for about 30 minutes.

Variations, Flavor Enhancers, Toppings:

Add some freshly cracked black pepper for a subtle kick.
For extra sweetness, drizzle a bit of maple syrup over the salad.
Top with some vegan cheese for added richness.
A sprinkle of nutritional yeast can lend a cheesy flavor.

Frequently Asked Questions and Answers:

Can I make this vegan winter salad ahead of time?

Yes, you can prepare the salad and dressing separately and combine them just before serving to maintain the salad’s crispness.

Is this salad suitable for gluten-free diets?

Yes, this salad is naturally gluten-free.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The salad can be stored for up to 2 days, while the dressing can be refrigerated for up to 4 days. Combine just before serving to maintain freshness and crunch.

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Note that the kale may lose some of its crispness over time.

If you try this recipe for a Vegan Winter Salad feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronouncedand use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

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