This healthy, oil-free Vegan Cobb Salad is a bursting with vibrant veggie rainbow goodness and drizzled with a irresistible creamy dressing.
- 3 heads Romaine lettuce, chopped
- 1 cup corn
- 1 carrot, sliced into ribbons
- 1 – [ 15 oz. can ] kidney beans, drained and rinsed *
- 1 English cucumber, sliced
- ¼ cup red onions, thinly sliced
- 10 grape tomatoes, sliced
- 3 to 4 medium-sized Yukon Gold potatoes, cut into ½ inch cubes *
- Black salt (optional)
- 1 avocado, cut in chunks (optional)
- ½ cup raw cashews *
- ¼ cup water
- 2 Tablespoons low-sodium vegetable broth *
- 1/3 cup red wine vinegar
- 1 to 3 teaspoons pure maple syrup (+/-)
- 1 Tablespoon white miso *
- 1 Tablespoon nutritional yeast
- 1 teaspoon Dijon mustard *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon dried minced onions
- 1 teaspoon dried parsley
- 1/8 teaspoon dried dill weed
- pinch to ¼ teaspoon + 1/8 teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
- Place the raw cashews into a small bowl, cover with boiling water, allow to sit for 10 minutes, then drain and discard the water and place the softened cashews into a high-speed blender with all the remaining Dressing Ingredients. Blend on high until smooth and emulsified. Set aside until ready to dress the salad.
- Cube the potatoes and place into a small stock pot, cover with cold water, then bring to a gentle boil and sprinkle with some sea salt. Boil until fork tender about 7 to 11 minutes. Watch them carefully, do not overboil. Drain and the cooked potatoes run under cold water to cool down. Set aside until ready to make the salad.
- Salad Assembly: Place a bed of Romaine lettuce down, then add all the Salad Ingredients on top of the lettuce. See notes on adding black salt to the boiled potatoes.
- When ready to serve, drizzle the Salad Dressing over top, mix well, serve, and enjoy.
Tips for Success:
- Cooked Yukon Gold Potatoes: You can use any potatoes that you enjoy. We suggest using Yukon Gold because you typically don’t have to peel them and they are a creamy potato; however, again any boiled potato will work with this recipe. The cooked potatoes can be slightly warm (or cold) when added to the salad. Optional: In order to get an “eggy” taste, you can lightly sprinkle the cooked potatoes with black salt before adding to the salad. Remember a little sprinkle goes a long way when it comes to black salt. If unsure, try a little sprinkle on a potato before adding it to all of them. Note: If using another potato that is not thin-skinned like a Yukon Gold, then peel them.
- Boiling the Potatoes: Use a gentle boil and watch them closely. Boil just until tender, then remove from the stove and rinse them with cold water to cool them down. Do not overboil the potato cubes or they will disintegrate into your salad which will not be pleasant.
- Salad Dressing: This recipe is very easily customized to suit your own tastes. Just remember when taste testing, dip a piece of lettuce into the salad dressing, shake it off before testing. This will give you an “idea” on how it will taste. Sometimes when taste testing salad dressings, the dressing will taste amazing when making it, but after covering all the diversified salad ingredients, it tends to mellow out the dressing. We suggest erring on the side of a punchy dressing to ensure the dressing flavor comes through once the salad is dressed.
- Beans: You can use your favorite bean in this salad.
- Salad Dressing: Cashew-based dressings tend to get thick when refrigerated. You can easily thin it out by adding a little vegetable broth, water or red wine vinegar.
*Cashews: If you are allergic to cashews, you can try sunflower seeds, white beans, or silken tofu. We have not kitchen tested these substitutions, but they typically work as substitutes with the understanding that the flavor and texture will change accordingly.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
*Dijon Mustard: We used Koops Dijon Mustard. Please feel free to use your favorite Dijon mustard.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 4 servings (Dressing makes 1 cup – you may or may not have dressing left over.)
*Storage: Refrigerate, use within 5 days. If salad is dressed, use with 24 hours