Vegan salad with plant-based protein.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine kale, beans, carrots, and cabbage in a large bowl.

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  • Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.

Cook's Notes:

You can use baby spinach instead of kale. Feel free to substitute roasted red cabbage with another roasted vegetable of your choice.

Substitute sliced almonds for the pistachios if desired.

Nutrition Facts

235 calories; protein 10.1g; carbohydrates 28.1g; fat 11.2g; sodium 250.1mg. Full Nutrition
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