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 Vegan Cabbage Taco Salad with Quinoa is a recipe I will be making all year long.
Why you'll love this recipe
- It is packed with fiber and protein.
- Thanks to the avocado dressing it has tons of healthy fats.
- It is super easy to make and can be ready in 20 minutes.
Ingredients for high protein vegan taco salad
- cabbage
- scallions
- corn
- black beans
- quinoa
- avocado
- olive oil
- garlic
- lime
- salt
- pepper
- vegan yogurt
- cilantro
- salt
- pepper
Instructions
Blend together dressing.
Toss together all salad ingredients.
Serve and enjoy.
Substitutions
- quinoa - this can be subbed with rice or your favorite grain.
- black beans - pinto beans or chickpeas would be good here.
- vegan yogurt - greek yogurt is a good sub here but keep in mind this would make the salad not vegan.
- cilantro - if you don't like cilantro you can use parsley.
Storage instructions
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.
Recipe FAQ
Yes. Cabbage is packed with insoluble fiber which is great for your gut.
Black beans and quinoa add protein. If you use greek yogurt in the dressing this would add even more protein.
Recipe Pro-Tips
If you aren't vegan use greek yogurt in the dressing for extra protein.
Other yummy salad recipes to try
If you make this Vegan Cabbage Taco Salad with Quinoa please give me a rating and review on this post! This is the best way to support me.
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vegan cabbage taco salad with quinoa
Ingredients
Salad
- 5 cups finely chopped cabbage from 1 tiny cabbage or ½ head regular cabbage
- 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
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 says
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 says
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 says
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 says
This recipe is amazing! It's easy to make and it has a special taste. Loved trying it! Thank you <3