Dairy-Free | Vegan | Gluten-Free | Lactose-Free
4–6 servings
Prep time: 15–20 minutes
What You’ll Need
- ½ head green cabbage, shredded or chopped
- ½ head purple cabbage, shredded or chopped
- 2 carrots, grated
- 1 small red onion, chopped
- 1 heaping cup tomatoes, chopped
- ½ bunch cilantro, washed and chopped
- 1 large avocado, sliced
- ½ jicama, peeled and cubed
- 1 can (15 oz.) corn, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- ½ cup pepitas, toasted
- 1 cup Vevan P’Jack-Shred
Dressing
- 1 large avocado
- 1 lime, juice only
- ¼ tsp. cumin
- 4–5 Tbsp. avocado or olive oil
- 2 tsp. apple cider vinegar
- 4–6 Tbsp. water
- ½ bunch cilantro, washed
- Salt and pepper, to taste
Here’s How
- To prepare dressing, slice avocado in half and remove pit. Scoop avocado from skin and place in a blender or large bowl with an immersion blender. Add all remaining ingredients and blend until creamy. Add more oil or water to achieve the desired consistency.
- In a large bowl, use the cabbage as the base and layer all other ingredients. Toss with dressing and serve.
- Alternatively, prepare single portions by layering salad ingredients on individual plates and topping with dressing.
