Dressing
- 1 C. plain unsweetened vegan yogurt
- 1/2 C. finely chopped dill pickles
- 2/3 C. dill pickle juice
- 1 lemon, juiced
- 1 tsp. garlic powder
- 1/2 tsp. ground mustard
- 1 Tbsp. dried dill
- 2 tsp. maple syrup
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Breadcrumbs
- 1 C. gluten free vegan bread crumbs
- 1 tsp. dried dill
- 1/2 tsp. dried rosemary
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 Tbsp. nutritional yeast, optional
Salad
- 2 C. kale, spines removed, finely chopped
- 2 C. romaine, finely chopped
- 1 C. red cabbage, shredded
- 2 C. cauliflower, finely chopped
- 14 oz. can chickpeas, drained
- 1/4 C. fresh dill sprigs
Jackie Akerberg from @jackfruitfulkitchen is taking the love of dill pickles to a whole new level! Introducing the Creamy Dill Pickle Salad that will become your new favorite meal to enjoy out on the patio.
Directions
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Start by adding all ingredients for the salad, except the fresh dill, to a large mixing bowl.
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Place the breadcrumbs in a skillet over medium low heat and combine with spices. Toast, stirring frequently for 5 minutes until golden.
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Add the dressing ingredients to a bowl and stir to combine. Season to taste, adding extra pickles if desired.
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Pour the dressing over the salad right before serving and toss to combine. Sprinkle with bread crumbs and fresh dill.