Whole Food, Plant-Based Recipe Cabbage, Cucumber, and Fennel Salad with Dill with Crema Fresca

Recipe courtesy of Chef Anthony Spino, PPMNY Culinary Educator

The best part of the dish is that it tastes delicious and is fresh, flavorful and healthy.

Ingredients

  • 1 cabbage, very thinly sliced on a mandolin

  • 1 medium sweet onion, very thinly sliced on a mandolin
  • 2 fennel bulbs, halved, cored and very thinly shaved on a mandolin
  • Ice water
  • 1 cucumber, halved lengthwise and sliced crosswise ⅛ inch thick
  • 2 T white apple cider vinegar
  • ½ cup dill, chopped
  • 2 T Chia seeds
  • Black pepper
  • ¾ cup raw cashews
  • ¼ cup pine nuts
  • ¾ cup of water
  • Juice from 1 large lime

Instructions

1. Cut the cabbage, onion, and fennel.
2. Place in three bowls with ice water.
3. Let sit in bowl while preparing the fresca.
4. Use salad spinner to dry vegetables.
5. Combine and mix cabbage, onion, fennel, cucumber and vinegar in a large mixing bowl.
6. Blend cashews, pine nuts, water and lime in high speed blender until smooth and creamy.
7. Top with crema fresca, fresh dill, black pepper and chia seeds.