American🥬 Vegetables

Big Salad

Name: Big Salad
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 heaping cup green cabbage; 1½ cups kale; 1 cup carrots; 2 tbsp red wine vinaigrette; 1/3 cups roasted chickpeas; 2 tbsp roasted walnuts; 3 oz cooked tofu; to taste sauerkraut; ½ avocado; to taste feta or cheese; to taste pickled onions

⏱ 5 min🍽 Serves 1

A nutrient-dense salad perfect for weekday lunches, packed with 30g of protein and 23g of fiber. Simple weekend meal prep allows for quick 5-minute assembly during the week. The salad features multiple layers of texture and flavor: crispy roasted chickpeas and walnuts, tender massaged kale and cabbage, protein-rich tofu, and brightened with red wine vinaigrette.

VeganHigh-proteinLow-cal

Adapted from a video by Rainbow Plant Life

Why I make this salad (almost) every weekday 🥗

Watch on YouTube

Ingredients

green cabbageabout 75g1 heaping cup
kaleabout 65g1½ cups
carrotsabout 65g1 cup
red wine vinaigrette32g2 tbsp
roasted chickpeas36g, see roasted chickpeas recipe below1/3 cups
roasted walnuts14g, see roasted walnuts recipe below2 tbsp
cooked tofu85g, can use Hodo tofu nuggets or homemade baked tofu

Steps

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1
In a large bowl, massage the kale and cabbage with your hands using the red wine vinaigrette until well coated.
2
Add the roasted chickpeas, roasted walnuts, tofu, and sauerkraut.
3
Add fresh vegetable mix-ins such as red bell pepper, carrots, avocado, or any other fresh crisp vegetables you have on hand.
4
Optionally add pickled onions, cheese, and fresh herbs such as flat leaf parsley.
5
Toss everything together gently with your hands or tongs until well combined. Taste and adjust seasoning with salt, black pepper, or additional vinaigrette as needed.

Big Salad

Ingredients

Steps

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