🥘 Ingredients
- Red Wine Vinaigrette 2 tbsp
- Kale and Cabbage ½ head
- Kale and Cabbage 1 cup
- shredded carrots 1 cup
- Roasted Chickpeas and Walnuts 0.33 cup
- Roasted Chickpeas and Walnuts 2 tbsp
- cooked tofu I use 3 oz
- forkful of sauerkraut 1
- ripe avocados ½
- A
- Pickled Onions 1
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For a homemade option, try my Simple Baked Tofu. Storage: This salad is best fresh; only make as much as you can eat. Storage: If packing leftovers for lunch, add the salad ingredients to a jar or airtight container in the following order: pickled onions (if using), sauerkraut, carrots, cabbage, kale, tofu, chickpeas, walnuts, and vegan feta (if using). Pack the dressing and avocado (if using) separately. When ready to serve, dump into a bowl and toss with the dressing.
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1Gather: Red Wine Vinaigrette , Kale and Cabbage , Kale and Cabbage , shredded carrots , Roasted Chickpeas and Walnuts , Roasted Chickpeas and Walnuts , cooked tofu I use , forkful of sauerkraut . For the optional mix-ins:: ripe avocados , A few crumbles of vegan feta or cheese of choice, Pickled Onions .
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2Take the Red Wine Vinaigrette out of the fridge. If it has solidified, set the jar in a shallow bowl of hot water to come back to room temperature.
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3In a large bowl, use your hands to massage the kale and cabbage with the Red Wine Vinaigrette until well coated.
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4Add in the remaining ingredients, including optional mix-ins if desired. Toss well with your hands or tongs. Taste, adding salt or pepper as desired or more vinaigrette as needed.