Vegan Lettuce Potato Salad with Cashew Dressing

Finely chopped lettuce and fresh herbs tossed in a creamy cashew dressing and tender cooked potatoes. The cashew dressing includes a mix of both cashew butter, tahini, dijon mustard, golden syrup, olive oil and apple cider vinegar for the perfect blend of flavour. And since there is no mayonnaise, this salad will sit out well at summer picnics and BBQs. 


  • No baby gem? Substitute for any kind of lettuce such as living lettuce, rocket and mixed leaves. 
  • No coriander? Try with parsley, dill, chives or basil instead. 
  • No cashew butter? Use almond butter instead. 
  • No golden syrup? Use maple syrup instead.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4


100 g lettuce (finely chopped)

700 g Potatoes (cut into chunks)

3 tbsp Fresh coriander (finely chopped)

For the dressing:

1 tbsp Cashew butter

1 tbsp Tahini

1 tsp Dijon mustard

2 tsp Golden syrup

1 tbsp Apple cider vinegar

2 tbsp extra virgin olive oil

Salt & pepper


  1. Place the potatoes and 1 tsp fine salt in a saucepan and fill with water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until just fork tender. Drain and place the potatoes back into the pan. Place a lid on and let them steam for another 10 minutes.
  2. Meanwhile, prepare the dressing. In a large mixing bowl, whisk together the cashew butter, tahini, mustard, syrup, vinegar and olive oil. Add 2-3 tablespoons of water and season with a pinch of both salt and pepper. 
  3. Add the potatoes to the mixing bowl, along with the chopped lettuce and coriander. Toss well to combine and check seasoning. Adjust salt and pepper to your liking. Serve warm or cold. 
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How to store

Store in an airtight container, in the fridge, for up to 3 days.