April 20th, 2024
Recipes
Cabbage Black Bean Salad with Mango Dressing
Valentina P
- Difficulty
•
- Time 30"
This Cabbage and Black Bean Salad is definitely worth the effort. Crunchy romaine and cabbage with quinoa, black beans, pepitas, avocado, and the most amazing creamy mango dressing. Lasts well for several days.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 4 handfuls romaine, chopped (about 8 ounces)
- 4 handfuls green cabbage, finely shredded (about 4 ounces)
- 1 1/2 cups cooked quinoa
- 1 handful cilantro leaves
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup jicama, peeled and finely sliced into matchsticks (optional)
- 6 tablespoons currants or yellow raisins
- 2 avocados, sliced For the Spicy Pepitas
- 1/2 cup raw pepitas / pumpkin seeds
- 1 tablespoon lime juice
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/4 teaspoon salt For the Mango Dressing
- 1 cup fresh or frozen mango, diced
- 33333333/100000000 cup avocado oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 1/2 tablespoons agave syrup
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Step 1: Cooking or defrost the quinoa according to package directions. Set aside.
- Step 2: Add all of the Mango Dressing ingredients to a high-powered blender or immersion blender. Blend until super smooth. Refrigerate.
- Step 3: Next, let's make the Spicy Pepitas. Heat the 1 teaspoon of olive oil in a skillet over medium heat. Add the pepitas and cook until they begin to pop and get a hint of extra color, about 1 to 3 minutes. Add the lime juice, cayenne, and salt. Stir until the juice has evaporated, about 30 more seconds. Let cool.
- Step 4: Toss together the romaine, cabbage, cilantro, and optional jicama in a bowl. Top with the quinoa, black beans, currants, avocado, and spicy pepitas.
- Serve: Drizzle with Mango Dressing and enjoy.
Recipe Notes
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Cabbage Black Bean Salad with Mango Dressing
PT30M 4 handfuls romaine, chopped (about 8 ounces) 4 handfuls green cabbage, finely shredded (about 4 ounces) 1 1/2 cups cooked quinoa 1 handful cilantro leaves 1 (15 ounce) can black beans, drained and rinsed 1 cup jicama, peeled and finely sliced into matchsticks (optional) 6 tablespoons currants or yellow raisins 2 avocados, sliced 1/2 cup raw pepitas / pumpkin seeds 1 tablespoon lime juice 1 teaspoon extra-virgin olive oil 1/4 teaspoon cayenne pepper (or more, to taste) 1/4 teaspoon salt 1 cup fresh or frozen mango, diced 33333333/100000000 cup avocado oil 1/4 cup lime juice 1/4 cup orange juice 1 1/2 tablespoons agave syrup 1 garlic clove, minced 1/2 teaspoon cumin 1/2 teaspoon salt Gluten Free Vegan 6 Servings
Ingredients:
