Cabbage and Asparagus Salad


Prep Time
20 minutes

Cooking Time

Total Time
25 minutes



– 6 large asparagus, rinsed and shaved (use a peeler)
– 6-9 large cabbage leaves, finely sliced (chiffonade)
– 12 medjool dates, pitted and pulled into 1/4’s
– 1 tbsp fresh coriander, roughly chopped

– 1/2 cup @utopiafoods plain cashew nut yoghurt
– 1/4 cup olive oil
– 2 Tbsp water
– 1 tsp dijon mustard
– Juice of 1/2 a lemon
– A generous pinch of maldon salt.


1. Place all salad ingredients into a large bowl and set aside.
2. Place the yogurt, water, dijon mustard and lemon juice into a jug blender and blend until combined.
3.Slowly pour in the oil (while the blender is on), in a slow and steady stream. Blend for 30 seconds (the dressing should be thick and pourable). Season to taste.
4. Drizzle half of the dressing over the salad, toss to lightly to coat (add more dressing if required) and serve.