The Pink Princess salad was inspired by the viral Green Goddess salad on TikTok by Baked by Melissa.

It is essentially a cabbage, cucumber salad with a creamy dairy free herb dressing.  I had been making a salad similar to this in the past using purple cabbage.  

When you add lemon and salt to purple cabbage it turns hot pink!  So I paired it with a creamy vegan beet herb dressing.  Then the Pink Princess salad was born.  

It’s SO delicious, my family and I devoured it!  

What’s fun about this salad, aside from it’s beautiful color is that it’s eaten more as a dip.  I served it with a bunch of gluten free chips.  It’s a great side to have for parties, game days, etc.

Eat the Rainbow

It’s said that we should eat as many colors as we can in our diet, as there are different phytonutrients in different fruits and vegetables.  

I feel like naturally pink food isn’t eaten enough so I hope this salad changes that!

What goes into the salad:

• Purple Cabbage

• Persian cucumber (or hothouse)

• Chives and Scallions

• Sauerkraut

For the hot pink dressing:

• garlic
• shallot 
• cashews and walnuts
• cooked beet
• more fresh chives and dill
• lemon
• sea salt
• stoneground mustard 
• coconut aminos

Make In Minutes

To make this salad quick and simple, I recommend looking for pre-cooked beets if they’re available.  I boiled this one for about an hour, allowed to cool then peeled.  I also buy pre-cooked beets are Trader Joe’s if you want to skip that step and make in minutes.

Another favorite kitchen appliance I truly can’t live without because because it makes my life so much easier, saving me so much time and helping to create the best vegan recipes is my Vitamix Blender.  Made dressings like this one is so simple and quick because you just throw everything into the blend, blend for about a minute until smooth and it’s done!

If you don’t have a high speed blender you can still make this dish.  I recommend soaking the nuts in hot for at least 20 minutes or overnight and this will help to achieve that smooth texture!

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Pink Princess Salad (with creamy beet dill dressing)

Justine Colbert

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Equipment

• High Speed Blender

Ingredients

  

• 1/2 head purple cabbage, diced
• 1 scallion, finely chopped
• 2 tbsp chives, minced
• 1/4 cup sauerkraut, chopped
• 4 persian cucumbers, finely chopped
• 1/2 lemon, juiced
• 1/2 tsp sea salt
• 2 tsp olive oil extra virgin

Creamy Beet Herb Dressing

• 1 garlic clove
• 1 shallot
• 3/4 cup roasted cashews (raw works out) unsalted
• 1/4 cup walnuts unsalted
• 1 small cooked beet, peeled
• 1 handful chives fresh
• 1 handful dill fresh
• 1/2 lemon juiced
• 1/4 tsp sea salt
• 1 tsp stoneground mustard
• 1 tsp coconut aminos
• 1/4 cup + 2 tbs water

Instructions

 

• Start by chopping up your cabbage and cucumbers into small pieces and place into a large bowl. Add chopped sauerkraut, scallions, chives, 1/2 juice of lemon, sea salt and olive oil.
• Mix until well combined and let it marinate for at least 30 minutes for it to start to change color.
• Into a high speed blender add all the creamy beet herb dressing ingredients and blend until smooth. *if you don't have a high speed blender, soak the cashews and walnuts in hot water for 20 minutes prior to blending*
• Pour the dressing over the cabbage mixture and mix until combined.
• Serve with chips and enjoy!

Keyword beet, cashew, dill, dip, pinkprincess, pinksalad, purplecabbagesalad, salad

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