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Chopped Vegetable Salad with Cashew Ranch

Finely chopped tomato, cucumber, red onion, carrot, yellow pepper and radish tossed with soft herbs, lemon and olive oil, under a thick ranch dressing built from soaked cashews and coconut milk instead of buttermilk.

5 servings · 20 min · salad · American · vegan

Ingredients

Salad

  • 2½ tomatoes, large, seeded
  • 1¼ cucumber
  • ¾ red onion
  • 1¼ carrot
  • 1¼ yellow bell pepper, seeded
  • 12 radishes
  • ¾ cup mixed fresh herbs, chopped; parsley, mint, and cilantro
  • ¾ lemon, zested and juiced
  • ⅓ cup olive oil, cold-pressed extra virgin
  • ¾ teaspoon sea salt
  • ¾ teaspoon black pepper

Ranch Dressing

  • 1 cup cashews, soaked 2 hours, drained, and rinsed
  • 1¼ tablespoon apple cider vinegar
  • ¾ cup coconut milk
  • 1¼ clove garlic, crushed
  • ¾ teaspoon sea salt
  • 2½ scallions, finely chopped
  • 2½ tablespoon fresh parsley, chopped

Method

  1. To make the dressing, put the soaked nuts, vinegar, 1/4 cup of the coconut milk, the garlic, and salt into a blender. Blend until you have a smooth paste. Add more coconut milk, a little at a time, until you have a fairly thick mix — it should be a cross between a dip and a pouring consistency. Stir in the scallions and parsley.
  2. To make the salad, finely chop the vegetables and put them into a large serving bowl or smaller individual ones. Stir in all the remaining salad ingredients and serve.

Notes

Vary the vegetables with the season — corn kernels work in place of the yellow bell pepper.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.