Do you make easy vegan salads often? I always see mouth-watering dishes on the internet.  But when I expand to look at the recipes, the thought of making them feels overwhelming and I usually end up putting the pages in my “favorites tab,” thinking I will revisit when I have more time. 

Don’t you get excited when you see a really easy recipe that also looks delicious? If it’s healthy too, I’m thrilled!

Easy Vegan Salad

This is the tastiest and easiest salad I’ve made in years. I often serve this for get-togethers and people always rave about it! 

This salad has a clean, crisp taste without a lot of oil. 

A few words about my ingredients:

• Cucumbers: I opt for Persian cucumbers over regular because they don’t have a wax coating and are tastier. I love the crunch. An added bonus is that I don’t have to peel them because the skin is where all the nutrients are anyway!

• Red pepper: I learned a good trick to cut red bell peppers. You cut the top and bottom off, then cut the core out in a wheel-like fashion. This leaves no mess of seeds and you shave off the untasty white parts in one swoop!

• Chickpeas: These have so much protein and great texture. They make the salad more filling and satisfying.

• Salt:  I use kosher salt when I cook because it is easier to handle, milder, and has less sodium than table salt. I use sea salt for finishing my food since it has a stronger taste.

• Grape tomatoes: My favorite are cherubs. They are sweet and balance out the sour and salty flavor of the salad.

• Onion: There are a few fancy ways to chop an onion but this is a good way to cut if you want big slices and don’t want to tear up or make a mess.

• And a word about my knife! My sister-in-law told me about Kyocera knives. This knife is made of ceramic and cuts beautifully. I never thought I would ever get excited about a knife, but if you invest in a good one, you will understand. Just be careful because they can chip if you bang hard (ex. kids playing with knives).

So there you have it. A beautiful, EASY salad you can make in about 10 minutes (shorter if you buy pre-cut cabbage and kale).

Ingredients:

• 1/2 small (about 5 cups) head white cabbage, cored and shredded
• 1/2 red bell pepper, seeded and sliced thin
• 1/4 small red onion, sliced thin
• 4 Persian cucumbers
• 2 cups of Kale
• 1 can of chickpeas
• 1 cup of grape tomatoes
• 2 tbsp extra virgin olive oil
• 5 tbsp apple cider vinegar
• 1/4 tsp kosher salt
• fresh black pepper, to taste
• shaved parmesan cheese to finish (optional)

The best part about this easy vegan salad is the dressing. So simple, but I love how the tangy flavor complements the ingredients.

Do you think you will make this salad?  Let me know what you think!

Yield: 8 servings

The Tastiest, Easiest Salad I've Made in Years: By Jen Oliak

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The easiest salad ever and also the tastiest.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Salad

• 1/2 small (about 5 cups) head white cabbage, cored and shredded
• 1/2 red bell pepper, seeded and sliced thin
• 1/4 small red onion, sliced thin
• 4 Persian cucumbers
• 2 cups of Kale
• 1 can of chickpeas
• 1 cup of grape tomatoes

Vinaigrette

• 2 tbsp extra virgin olive oil
• 5 tbsp apple cider vinegar
• 1/4 tsp kosher salt
• fresh black pepper, to taste
• shaved parmesan cheese to finish (optional)

Instructions

1. Layer salad ingredients in a large bowl.
2. Mix vinaigrette in a mason jar and shake well. Drizzle on salad and toss.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 374mgCarbohydrates: 58gFiber: 18gSugar: 26gProtein: 17g

Flavor Your Life with an Ounce of Salt.