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Ingredients
  • subheading: Creamy Dill Pickle Dressing:
  • ⅓ cup raw cashews, soaked for at least 2 hours and drained
  • ⅓ cup chopped dill pickle (about 1 large pickle)
  • ⅓ cup + 1 tablespooon water
  • 1 tablespoon pickle brine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon agave nectar (or maple, granulated sugar etc)
  • sea salt and ground black pepper, to taste
  • ¼ teaspoon dried dill weed
  • subheading: Seasoned Breadcrumbs & Salad:
  • 1 tablespoon olive oil
  • 1½ cups fresh breadcrumbs
  • 1 teaspoon nutritional yeast
  • ½ teaspoon onion powder
  • ¼ teaspoon dried dill weed
  • sea salt and ground black pepper, to taste
  • 2 cups finely chopped kale (lightly packed)
  • 2 cups finely chopped red cabbage (about ½ small red cabbage)
  • 2 cups chopped romaine heart (about 1 romaine heart)
  • 2 cups finely chopped cauliflower (about ½ small head of cauliflower)
  • ¼ cup chopped fresh dill (optional)
Steps
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