Rainbow Salad with Nutritional Yeast Dressing
This vibrant rainbow salad with nutritional yeast dressing is the perfect west coast hippy kind of salad. Loaded with beans, seeds, and fresh veggies it's a powerhouse.
Servings: 2
Equipment
- Measuring cups and spoons
- 2 mixing bowls
- Blender
Ingredients
Nutritional Yeast Dressing
- 6 tablespoons flaked nutritional yeast
- 3 tablespoons water
- 2 tablespoons tamari
- 3 tablespoons apple cider vinegar
- 2 large cloves garlic
- a thumb-sized piece of ginger peeled
- Ground black pepper
- ½ cup olive oil
Rainbow Salad
- 1 can chickpeas drained and rinsed
- ⅓ English cucumber sliced
- ½ red beet grated
- 2 carrots grated
- ½ avocado sliced
- 1 cup shredded purple cabbage
- Handful sprouts
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
Instructions
- Arrange all the salad ingredients in two bowls. Set aside while you make the dressing.1 can chickpeas
- To make the dressing combine the nutritional yeast, water, few cracks black pepper, tamari, apple cider vinegar, garlic, and ginger in a blender. Pulse until the mixture is combined and the ginger and garlic are minced. Then, with the blender running, slowly add the oil until the dressing is fully emulsified and creamy.6 tablespoons flaked nutritional yeast, 3 tablespoons water, 2 tablespoons tamari, 3 tablespoons apple cider vinegar, 2 large cloves garlic, ½ cup olive oil, a thumb-sized piece of ginger, Ground black pepper
- Dress the salad and serve immediately. You'll have some extra dressing. See the full post for the dressing here.⅓ English cucumber, ½ red beet, 2 carrots, ½ avocado, 1 cup shredded purple cabbage, Handful sprouts, 2 tablespoons sunflower seeds, 2 tablespoons pumpkin seeds