Creamy Poblano Cabbage Salad

Mexican Sides & Mains
Gluten-Free
Soy-Free

She’s dreamy, creamy & fresh. This easy, delicious salad is meal prep friendly and is so good!

PREP TIME

10min

COOK TIME

5min

TOTAL TIME

15min

INGREDIENTS

  • 1 Head of Cabbage
  • 3 Poblanos, stems off & seeds removed
  • 3 Garlic Cloves, peeled
  • 1/2 Yellow Onion, peeled
  • 1-2 Jalapeños, stems removed (optional)
  • 1/2 Bunch Cilantro
  • 1/2 Cup Water
  • 3/4 Cup Raw Cashews
  • 2 Tbsp Nutritional Yeast
  • Juice of 1 Lemon
  • 2-3 Tbsp Extra Virgin Olive Oil
  • Pinch of Salt and Pinch of Pepper

EQUIPMENT

  • 1 Blender or Food Processor

Instructions

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vIDEO INSTRUCTIONS

@alexafuelednaturally She’s spicy, creamy and fresh! Also this salad keeps well in the fridge for 4-5 days 🥰 #recipe ♬ Ojos Noche (feat. Carla Morrison) - Elsa y Elmar

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. Cover the cashews with hot water and let soak for at least 15 minutes.
  2. Roast poblanos, garlic, onion and jalapeños in the oven or air fryer at 450 for 7-9 minutes or on the stove. I added 1-2 tbsp oil to the pan but you can do it without oil too. Roast until charred on all sides, rotating the ingredients as they cook. Should take 6-8 minutes. *You will need to remove the garlic after 1-2 minutes! Don’t let it burn!*
  3. Once the poblanos and jalapeños are done roasting, place in a bowl and cover with plastic wrap. Let them sit and sweat for 5 minutes, then with your fingers, peel off the outer charred layer.
  4. Drain the cashews and place in the blender with poblanos, jalapeños, onion, garlic, a good pinch of salt, ground pepper, cilantro (with the stems), nutritional yeast, water and blend until smooth. Should be a thicker dressing. You can add a touch more of water if needed/desired.
  5. Pour into a container and place in the fridge to chill. Meanwhile, thinly chop your cabbage. Once the dressing has chilled for 20 minutes, add the cabbage to a bowl then pour over desired amount of dressing. Toss then squeeze over the juice of a lime, drizzle a couple tbsp of extra virgin olive oil and top off with a pinch of salt and freshly cracked pepper!
  6. Enjoy right away or chill in fridge for an hour! Left overs can be kept fresh in fridge, sealed tight for up to 5 days.

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.