Salads are meant to be eaten year around in my opinion. I love them in the winter because the fresh ingredients distract me from the nasty weather. This Easy Vegan Taco Salad with Cabbage, Quinoa and Cilantro is a recipe I will be making all year long.
This easy vegan high protein taco salad is
- A complete protein source
- Fiber packed
- Filled with healthy fats
- Easy to make
- Delicious!
- Full of yummy veggies like cabbage, corn, and cilantro
- Packed with protein from the beans and quinoa
What do I need to make this taco salad with cabbage, quinoa and cilantro?
- cabbage
- scallions
- corn
- black beans
- quinoa
- avocado
- olive oil
- garlic
- lime
- salt
- pepper
- vegan yogurt
- cilantro
- salt
- pepper
How do I store this vegan black bean & quinoa taco salad?
Since this salad has a cabbage base it will keep very well. It can be stored in your refrigerator in a sealed container for 3-5 days.
OTHER VEGAN SALAD RECIPES TO TRY
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PrintEasy Vegan Taco Salad with Cabbage, Quinoa and Cilantro
This easy vegan taco salad with cabbage quinoa and cilantro will be your go to salad recipe.
Ingredients
Scale
This makes 3-4 servings of salad
Salad
- ½ head cabbage - finely chopped
- 1 bunch scallions - finely chopped
- 1 cup cooked corn (could do canned)
- 1 can black beans - drained
- 1 cup cooked quinoa (can sub brown rice)
Dressing
- 1 avocado
- 3 tbsp olive oil
- 1 garlic clove
- juice from 1 lime
- ¼ cup vegan yogurt
- 1 bunch cilantro
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Add all salad ingredients to a bowl.
- Add dressing ingredients to a food processor or blender (food processor is easier) and blend until smooth.
- Toss dressing with salad. If needed add extra salt and pepper. Serve and enjoy! This salad goes great with chips.
Mikaila
This salad dressing is simply life changing. I made some tweaks for my personal taste. I used jasmine rice instead of quinoa, put the avocado on the salad rather than on the dressing to avoid browning, added impossible meat with fajita seasoning for extra protein, and used a spring mix instead of cabbage. BUT THE DRESSING makes all the difference, its almost like a Mexican take on a green goddess. Solid recipe, amazing for meal prep.
★★★★★
Sun
This recipe is great. It is easy to prepare and taste is even better than regular taco salad. It’s been only two months to practice vegan so I was having a hard time finding healthy and yummy vegan recipes. I think the avocado skillet will be my favorite place to come.
I appreciate her sharing and ideas!
★★★★★
Jamie Lynch
This was delicious! I loved the crunch of the cabbage and the creaminess of the dressing! I actually forgot to add the rice, but it was still amazing! I will definitely be making this again!
★★★★★
Anna
This recipe is amazing! It's easy to make and it has a special taste. Loved trying it! Thank you <3
★★★★★