This salad has a base of cabbage (instead of lettuce) so it will last several days without getting wilted! The tofu and cashews add density and nourishing fats. and the zingy dressing looks delicious! 👌🏼
Reposted • @healthygirlkitchen
SOY CRUNCH SALAD 🥗
Ingredients:
2 cups shredded red cabbage
2 cups shredded green cabbage
1 red bell pepper diced
1.5 cups grilled pineapple
1 block tofu cubed + grilled
1/3 cup scallions
1/3 cup cashews
1 cup cooked quinoa
Dressing:
1/3 cup soy sauce
2 tbsp agave
1/4 cup rice vinegar
2 tbsp toasted sesame oil
1 tsp ginger
1 tsp garlic
1 tbsp sesame seeds
Instructions:
1. Cook quinoa
2. Grill/sauté tofu and pineapple
3. Chop and shred all veggies
4. Whisk dressing together in a bowl
5. Assemble salad, toss with dressing and enjoy!
6. Store in the fridge for 4-5 days.
#salad #salads #cabbage #yogadiet #plantdiet #wfpb #wholefoodplantbased #vegetarian #vegan
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