Layered Salad

5.0 (1 reviews)

For the French Dressing:
2 Tbsp. white vinegar
1 Tbsp. vegetable oil
2 tsp. sugar
Salt and pepper, to taste

• Place all the ingredients in a bottle and shake vigorously to mix.

For the Salad:
2 Tbsp. vegan mayonnaise
1/3 cup cabbage, finely julienned (about 1 inch long)
1/3 cup carrots, finely julienned (about 1 inch long)
1/3 cup green pepper, finely julienned (about 1 inch long)
1/3 cup French Dressing (see recipe)
1/2 cup boiled chickpeas
1/2 cup boiled kidney beans
1 tsp. chili flakes (optional)
1 Tbsp. chopped coriander
1 cup salted croutons

• Spread a thin layer of the vegan mayonnaise on the bottom of a small, transparent bowl.
• Sprinkle with 1/2 of the cabbage, carrots, and green pepper. Spoon 1/2 of the French Dressing on top. Sprinkle on the remaining cabbage, carrots, and green pepper. Spread the remaining dressing on top.
• Layer the chickpeas followed by the kidney beans.
• Garnish with the chili flakes, coriander, and croutons. Serve immediately.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind