🥘 Ingredients
- silken tofu 1
- apple cider vinegar 1 tbsp
- medium lemons ½
- fat garlic clove 2
- Dijon mustard 1 tsp
- onion powder 1 tsp
- nutritional yeast 2-3 tbsp
- Kosher
- extra virgin olive oil 2 tbsp
- fresh dill leaves thick stems removed ¼ cup
- of romaine lettuce 1 head
- thinly sliced green cabbage 1.5-2 cup
- roasted sunflower seeds ¼ cup
- Sea
Ranch-ish Dressing
Have leftover Ranch-ish Dressing? Use it as the base for a vegan "tuna" sandwich, or simply use it as a dip for carrot sticks, snap peas, or other raw veggies. If your sunflower seeds are raw, toast them for the best flavor. Heat a dry frying pan over medium heat. After a minute or two, add the sunflower seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Top your salad with sliced jicama, quartered cherry tomatoes, sliced cucumbers, thinly sliced radishes, or chopped snap peas. For more protein, top with crispy chickpeas. Shortcut: Use store-bought ranch dressing and pre-shredded cabbage/pre-chopped romaine if you bought them.
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1Prepare: silken tofu , apple cider vinegar , medium lemons , fat garlic clove , Dijon mustard , onion powder , nutritional yeast , Kosher salt and freshly cracked black pepper, extra virgin olive oil , fresh dill leaves thick stems removed .
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2In a blender or food processor, add the silken tofu, vinegar, 1 1/2 tbsp of lemon juice, garlic, Dijon mustard, onion powder, 2 tbsp nutritional yeast, 1 tsp kosher salt, and pepper to taste. Blend, stopping to scrape down the sides, until the mixture comes together.
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3With the motor running, stream in the olive oil and blend. If needed, blend in 1 tbsp of water to get a smoother consistency. Taste and add salt or pepper to season, more vinegar or lemon juice for tang, more olive oil for richness, or more nutritional yeast for cheesiness. Add in the dill, and pulse until it’s chopped and mixed into the dressing.
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4Store in a labeled sealed jar in the fridge for about 1 week.
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5Gather: of romaine lettuce , thinly sliced green cabbage , 6-8 tbsp Ranch-ish Dressing (from meal prep) (see Note 1), roasted sunflower seeds , Sea salt or kosher salt and freshly cracked black pepper.
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6Add the romaine and cabbage to a bowl.
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7Add 6 tbsp of the Ranch-ish Dressing and toss with tongs until well coated. Taste, adding 1 or 2 more tablespoon dressing as needed. Top with the sunflower seeds, and season to taste with salt and pepper.