Vegan Cabbage Caesar with Crispy Quinoa
Finally, a delicious Caesar Salad that's crisp and crunchy, vegan and gluten-free! You'll love this Cabbage Caesar with a tangy dairy-free dressing and crispy quinoa. This is a salad that's even better the next day, making it perfect for meal prep or potlucks.
Servings: 4
Calories: 307kcal
Equipment
Ingredients
Salad
- 1 small head Green Cabbage 5 cups chopped
Crispy Quinoa
- 1 ½ cups cooked quinoa
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Vegan Caesar Dressing
- ⅓ cup tahini
- 1 lemon juice + zest
- 2 cloves garlic grated
- 3 tablespoon capers
- 3 tablespoon caper brine
- 2 tablespoon nutritional yeast
- 1 tablespoon dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon ground black pepper
- ⅓ cup water
Instructions
Crispy Quinoa
- Preheat oven to 425.
- Spread quinoa onto rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder and oregano. Mix well and spread in one even layer.
- Bake for 10 minutes. Mix and re-distribute. Bake for another 15 minutes, until golden and crispy.
Dairy-free Caesar Dressing
- Place tahini, capers + caper brine, nutritional yeast, mustard, maple syrup and pepper into a personal blender or tall jar to use with immersion blender. Grate garlic over jar. Zest and juice lemon over jar. Add ⅓ cup water and blend until thick and creamy.
Make Salad
- Thinly slice half the cabbage. Roughly chop remaining cabbage and add all to a large salad bowl. Sprinkle on the crispy quinoa and pour on half the dressing. Toss until quinoa and dressing are evenly distributed. Add more dressing as desired.
Notes
QUINOA: Use ½ cup dried quinoa + ½ cup water. Cook on high pressure in the instant pot for 5 minutes. Natural release. Can be made up to a week in advance and then taken straight from an airtight container in the fridge to the baking sheet.
MEAL PREP: Make dressing in advance and store in the fridge for a week in an airtight container. Crispy quinoa can be stored in an airtight container at room temperature for a week as well. Toss salad together when ready to serve.
STORAGE: Salad can be stored in an airtight container in the refrigerator for 5 days. It will start to get a big soggy after 3 days.
Nutrition
Calories: 307kcal | Carbohydrates: 35g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 510mg | Potassium: 629mg | Fiber: 9g | Sugar: 8g | Vitamin A: 218IU | Vitamin C: 70mg | Calcium: 131mg | Iron: 3mg