Chopped Creamy Dill Pickle Salad

Crunchy and crisp vegetables combine with a tangy, dairy-free dill pickle dressing for this satisfying creamy dill pickle salad! Toasted and seasoned breadcrumbs add extra flavour and crunch.

An overhead shot of a colourful chopped salad with creamy dressing.
An overhead shot of a colourful chopped salad with creamy dressing on top of a blue, swirly patterned plate.
Image shows a kitchen scene with a brick wall and two very cute, small dogs hanging around to the side.
Overhead shot of ingredients for a dill pickle salad, on top of a worn cutting board.
Image shows red cabbage being chopped on a wood cutting board.

It’s been a while! My partner, the dogs and I moved a couple weeks ago. We are starting to feel settled and comfortable in the new spot. I really love the neighbourhood and it’s been fun to see what plants are poking up now that it’s spring. The kitchen in this home is so much roomier and more functional than our last home. I really loved that kitchen and everything that we put into it, but I already love the new one just as much if I’m being honest. It all just feels right!

I really am so happy to be back here sharing recipes again. I missed it. This creamy dill pickle salad was fully inspired by a chopped salad kit that I saw at Costco a little while ago. Might as well be transparent with you! I looked at it while I was there and started craving that combination immediately. Chopped fresh veg, creamy pickle-y ranch-style dressing, crunchy breadcrumbs on top… it sounded perfect. This version had dairy in a few components, so I went to work on my own version. It was fairly simple to fix up and it turned out SO good.

I find that dry dill weed is the real hero here. Once you blend pickles into the creamy cashew-based dressing, dried dill weed brings that strong dill flavour everywhere else. I’ve never really had it in my spice cabinet before, but it just works in this creamy dill pickle salad.

More Fresh & Satisfying Salad Inspiration:

If you’re looking for a way to eat an entire large bowl of vegetables by yourself, I think this salad may just be it. After seriously a bunch of takeout meals when we first moved in, big colourful bowls like this are all I want. I hope that you’re having a great spring season so far! So excited to be back here, and cannot wait to share more cooking inspiration for the warmer days ahead. Thanks so much, as always, for being here :)

Image shows chopped vegetables in a large white bowl, before mixing into a salad with dressing.
Image shows a hand stirring dried dill into a bowl of creamy dressing.
Image shows breadcrumbs being toasted in a sauté pan.
An overhead shot of a colourful chopped salad with creamy dressing.
An overhead shot of a colourful chopped salad with creamy dressing.
Print Recipe
4.95 from 19 votes

Chopped Creamy Dill Pickle Salad

Crunchy and crisp vegetables combine with a tangy dill pickle dressing for this satisfying salad! Toasted and seasoned breadcrumbs add extra flavour and crunch!
PREP TIME30 mins
COOK TIME5 mins
TOTAL TIME35 mins
Diet Vegan, Vegetarian
Servings: 4 -6
Author: Laura Wright

Equipment

Ingredients

Creamy Dill Pickle Dressing

  • cup raw cashews, soaked for at least 2 hours and drained
  • cup chopped dill pickle (about 1 large pickle)
  • 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

Seasoned Breadcrumbs & Salad

  • 1 tablespoon olive oil
  • 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)

Instructions

  • Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.
  • Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.
  • Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.
  • Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

Notes

  • I really do prefer dried dill weed in this recipe! Combined with the actual pickles in the dressing, it gives that really strong dill flavour that just works. I’ve tried versions garnished with fresh dill and without, and both were just as strong with the dill flavour.
  • For fresh breadcrumbs, I just pulse bits of bread in my food processor until I have uniformly small pieces.
  • This salad is fully inspired by the chopped dill pickle salad kit by Taylor Farms that I keep seeing at Costco. I haven’t personally tried it (there’s dairy in a few components), but you can’t deny the flavour combo. I had to have it somehow! :)
An overhead shot of a colourful chopped salad with creamy dressing on top of a blue, swirly patterned plate.
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