Vegan Cabbage Taco Salad with Quinoa for a Crunchy Delight
This Vegan Cabbage Taco Salad with Quinoa is a crunchy, nutrient-packed delight perfect for any season.
Equipment
- - Food processor
Ingredients
For the Salad
- 1/2 head cabbage or one small cabbage
- 2 stalks scallions
- 1 cup cooked corn canned, rinsed
- 1 cup black beans or substitute kidney beans or chickpeas
- 1 cup cooked quinoa or substitute brown rice
For the Dressing
- 1 medium avocado
- 3 tablespoons olive oil or avocado oil
- 2 cloves garlic or garlic powder
- 2 tablespoons lime juice or lemon juice
- 1/2 cup vegan or Greek yogurt for non-vegan use Greek yogurt
- 1/4 cup cilantro or parsley
- to taste salt
- to taste black pepper
Instructions
Preparation
- In a large bowl, add the finely chopped cabbage, scallions, cooked corn, black beans, and quinoa. Toss these vibrant ingredients together for an inviting base.
- In a food processor, blend the dressing ingredients: avocado, olive oil, garlic, lime juice, vegan yogurt, cilantro, salt, and pepper. Process until smooth and creamy, adjusting consistency if needed.
- Pour the creamy dressing over the salad mixture. Gently toss everything to ensure the flavors are beautifully combined. Taste and adjust seasoning as desired!
- Serve immediately for a fresh crunch, or refrigerate for up to 3-5 days to allow the flavors to meld.
Notes
Garnish with extra cilantro or a squeeze of lime for added freshness. Store leftovers in an airtight container; the cabbage base keeps this salad fresh for several days.