I’m not over the spicy cashew dressing I made last week so here it is again in a new salad! This dressing is creamy, vegan, and so tasty. It seriously makes a salad.
I diced all the veggies as small as possible so it’s easy to scoop up with tortilla chips. It’s the perfect meal prep recipe - chop your veggies and keep them in tupperware to eat throughout the week for lunches.
Try this simple veggie salad with cucumber, celery, purple cabbage, red and orange bell peppers, and shallots!
1/2 diced cucumber
4 diced celery stalks
1 diced orange bell pepper
1 diced red bell pepper
1/2 cup shredded purple cabbage
1/2 diced shallot
spicy cashew dressing ingredients
1/3 cup cashews
1/4 cup olive oil
1/3 cup water
2 tbsp coconut aminos
2 tbsp nutritional yeast
1 tsp sesame oil
1 tsp minced garlic
1 tsp fresh ginger
1 tbsp sriracha
recipe (makes 2 servings)
1. add all diced veggies to a large salad bowl
2. place all salad ingredients into a blender and pulse until creamy
3. drizzle dressing over veggies, serve with mi nina tortilla pico de gallo tortilla chips and enjoy!
prep time: 20 minutes (depends on how efficient you are at chopping veggies!)
nutrition per serving: 235 calories, 6g protein, 10g carbohydrate, 19g fat, 5g fiber.