Vegan Cabbage Taco Salad with Quinoa: Crunchy & Delicious!
A vibrant and nourishing Vegan Cabbage Taco Salad with Quinoa that is quick to prepare and perfect for meal prep.
Equipment
- - Large bowl
- Food processor
- - Blender
Ingredients
For the Salad
- 1 tiny cabbage finely chopped cabbage
- 4 scallions finely chopped scallions
- 1 cup canned or cooked corn
- 1 can black beans drained
- 1 cup cooked quinoa
- 1/4 cup chopped cilantro
For the Dressing
- 1 medium ripe avocado
- 2 tablespoons olive oil
- 1 clove minced garlic
- 1 tablespoon lime juice to taste
- 1/2 cup vegan yogurt or Greek yogurt
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preparation
- In a large bowl, mix together the finely chopped cabbage, scallions, corn, drained black beans, and cooked quinoa.
- In a food processor or blender, blend together the avocado, olive oil, minced garlic, lime juice, yogurt, cilantro, salt, and pepper until smooth and creamy.
- Pour the creamy dressing over the salad mixture and toss everything together until well combined.
- Serve immediately for the best crunch, or refrigerate for later.
Notes
Consider topping with extra cilantro for a fresh finish.