The Vegetarian Resource Group Blog

Southwestern Salad By Alexa Zmich

Posted on December 15, 2015 by The VRG Blog Editor

As a vegetarian with a slight aversion to vegetables, I’m constantly the butt of my loved ones’ jokes. I stick to the vegetables I enjoy, or find ways to disguise the ones I don’t in my meals. One night, I decided to make a vegan meal for my family members. They didn’t know what to expect and were extremely surprised when I presented them with the hearty salad featured below. My family was stunned by the taste profiles featured in the salad, as they didn’t expect them from a vegan dish. In fact, they liked it so much that they later asked me to make it again!

Southwestern Salad
Makes 5 servings

Dressing Ingredients
2/3 cup cashews
1 cup soymilk
1/4 cup vegan mayonnaise
2 Tablespoons lime juice
2 Tablespoons lemon juice
1 clove of garlic, chopped
1/2 Tablespoon chipotle chili powder
1 teaspoon paprika
Salt to taste

Salad Ingredients
2 cups uncooked brown rice
1 bag (approximately 8-10 ounces) pre-shredded red cabbage
1 can black beans
2 cups corn kernels
1 avocado, diced
1 green onion, finely chopped
1 tomato, diced
Dairy-free shredded cheese, optional for garnish

Blend all of the dressing ingredients in a food processor. After they are blended and the dressing is creamy, put it into the refrigerator. After the dressing is in the fridge, begin to prepare the brown rice according to the directions on the rice package.

When the rice is finished cooking, mix all of the salad ingredients and the cooked rice in a large bowl. Take the dressing out of the refrigerator and mix it into the salad. Then, if choosing to do so, garnish the salad with dairy-free shredded cheese, serve, and enjoy!


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