Vegan Shaved Fennel and Pink Grapefruit Salad With Cashew Dill Yogurt Dressing

This crunchy and creamy plant-based salad is bursting with notes of citrus and fresh herbs.

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Serves: 4

Noted for its crunchy texture and licorice-like flavor, the fennel in this recipe from The Low-Carbon Cookbook & Action Plan book is filled with anti-inflammatory and anti-bacterial properties. The cooling yogurt dressing tames the sharp flavors of fennel and radishes in this warm weather salad.

What you need:

For the cultured cashew yogurt: 
1 cup raw cashews
2½ cups room temperature water, divided
3 capsules refrigerated vegan probiotic

For the cashew dill dressing:
¼ cup prepared cashew yogurt
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon reserved grapefruit juice
2 tablespoons finely chopped fresh dill
¼ teaspoon coarse salt
¼ teaspoon ground black pepper

For the salad: 
1 medium fennel bulb 
4 celery stalks
1 small shallot, thinly julienned
1 pink grapefruit, supremed, juice reserved 
2 radishes, thinly sliced
2 tablespoons fennel fronds

What you do:

  1. For the cultured cashew yogurt, in a small pan over medium heat, combine cashews and 1½ cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 minutes. Remove pan from heat and allow to rest covered for 10 to 12 minutes. Drain. 
  2. In a high-speed blender, combine cashews and remaining 1 cup of water. Process on high until creamy and smooth. Transfer to a jar.
  3. Empty capsules one by one into cashew mixture. Use a wooden spoon to stir until evenly incorporated. Cover jar with cheesecloth or a clean thin towel and secure with kitchen twine. Place jar in a warm place for 36 to 48 hours, then transfer to an airtight container. Refrigerate until yogurt is cold and ready to serve, about 2 hours. 
  4. For the cashew dill dressing, in a small bowl, whisk all ingredients until smooth. Set aside.
  5. For the salad, use a mandolin to shave fennel. Set aside. Use a potato peeler to remove celery’s fibrous outer layer. Cut base off bottom and cut stalks into ¼-inch-thick slices.
  6. In a large bowl, combine fennel, celery, shallot, grapefruit, and radishes. Toss well. Add ¼ cup of dressing and toss again to coat.
  7. Divide salad into 2 to 4 bowls. Drizzle remaining dressing over top. Garnish with fennel fronds before serving.
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