Vegan Cabbage Taco Salad with Quinoa for Vibrant Meals
A vibrant Vegan Cabbage Taco Salad with Quinoa packed with crunchy veggies and a creamy dressing, perfect for light, nourishing meals.
Equipment
- food processor
- - Mixing bowl
Ingredients
For the Salad
- 1 small head Cabbage finely chopped
- 4 stalks Scallions sliced
- 1 cup Cooked Corn canned or fresh
- 1 can Black Beans drained
- 1 cup Cooked Quinoa or brown rice
For the Dressing
- 1 medium Avocado pitted and scooped
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced
- 2 tablespoons Lime Juice from 1-2 limes
- 1/2 cup Vegan Yogurt or Greek yogurt
- 1/4 cup Cilantro chopped, optional
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
Preparation
- Finely chop your cabbage and scallions. Drain the black beans to ensure no extra liquid affects the texture of your salad.
- In a food processor or blender, combine the avocado, olive oil, garlic, lime juice, vegan yogurt, cilantro, salt, and pepper. Blend until smooth and creamy.
- In a large mixing bowl, toss together the salad ingredients: cabbage, scallions, corn, black beans, and quinoa. Pour in the creamy dressing and mix well.
- Enjoy your salad immediately or store it in a sealed container in the refrigerator for 3-5 days.
Notes
Use the freshest ingredients for the best flavor. Adjust seasoning as needed after mixing.