vegan cabbage and spinach salad
this salad is a great way to use up leftover cabbage and fresh spinach leaves, and the sweet and tangy dressing adds a delicious flavor to the dish. it's also oil-free and vegan, making it a healthy and nutritious option for any meal.
ingredients
- 2 cups shredded cabbage
- 2 cups fresh spinach leaves
- 1/4 cup sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup sunflower seeds
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
instructions
- in a large bowl, combine the shredded cabbage, fresh spinach leaves, sliced red onion, and chopped parsley.
- in a small bowl, whisk together the maple syrup, apple cider vinegar, dijon mustard, minced garlic, salt, and pepper until well combined.
- pour the dressing over the cabbage and spinach mixture and toss well to combine.
- sprinkle the sliced almonds over the top of the salad and serve immediately.
notes
you could add any type of tofu to this vegan cabbage and spinach salad recipe, depending on your personal preference.
we added extra-firm tofu, which is denser and holds its shape well, making it a good option for adding to salads. we cut the tofu into cubes, and grilled them, but you could either pan-fry or bake them until crispy, too. add the tofu to the salad for some added protein and texture.