This cobb salad recipe has a crunchy twist. Made with thinly sliced cabbage and topped with Pro-Chi instead of traditional chicken, this easy salad recipe makes plant-based eating easier and super satisfying.
1 T. sour cream
2 T. balsamic vinaigrette
1/2 head of cabbage, cored and thinly sliced
2 T. blue cheese, crumbled
1/4 C. sliced cherry tomatoes
One green onion, sliced (green parts only)
3 slices of crispy bacon, chopped (optional)
1/2 avocado, pitted and sliced
A Cobb Salad is a “composed salad” so when preparing it, you line the ingredients up in sections rather than tossing them around. The precise arrangement is not important, but you will want to keep each ingredient in its own section to be a true Cobb Salad. Cobb Salads are typically made with a leafier green such as romaine, but we wanted to celebrate cabbage today and the crunch of the cabbage is a really nice alternative.
To assemble the salad, whisk together the sour cream and the balsamic vinaigrette in a large bowl. I like to use the sour cream because it adds a creaminess to the dressing that works nicely with the cabbage, but you can skip it if you prefer. You can make your own vinaigrette or use your favorite store bought brand. Add the sliced cabbage and a pinch of salad and toss to combine. Place on a serving platter and arrange blue cheese, tomatoes, green onion, bacon, avocado and Pro-Chi in sections.
That’s all you need for this easy Cobb Salad recipe! Of course, you can also add grilled chicken if you prefer for extra protein or you can skip the bacon and sour cream to keep it totally plant-based.
Makes two meal-sized salads. Enjoy!