Description
Here are the 7 layers for your healthy vegan seven layer salad. (Ingredient amounts will depend on the size of your crowd.) Feel free to mix it up depending on your likes and dislikes. (And excuse my old photo!)
Ingredients
1. Red – Combo of sliced grape tomatoes (start with one pint) and diced red pepper (probably 1- 2).
2. Orange – Shredded carrots, 1 bag
3. Yellow – 1 bag frozen corn, cooked and cooled
4. Green-1 bag frozen peas, cooked and cooled
5. Purple-Shredded purple cabbage, 1 bag
6. Dressing – 1 cup vegan mayo (such as Hellman’s), 2 Tablespoons fresh lemon juice, 2 Tablespoons maple syrup, a few tablespoons of water to thin if needed.
7. Coconut Bacon and sliced Green Onions (only the green part).
Instructions
Prepare your ingredients by cooking or chopping. Use a large clear round or oval bowl, not too deep. Layer each ingredient in order, starting with the red layer (Or do the opposite and start with purple). When you’ve finished with the last layer, mix the dressing ingredients in a bowl and taste to adjust any seasonings, add extra mayo, more syrup, etc… Pour the dressing over the top of the salad. Sprinkle on coconut bacon (You can decide the right amount but you almost certainly won’t use the whole recipe unless you’re really having a crowd.). Garnish with sliced green onions.
Equipment
Notes
Note – Feel free to use pre-shredded carrots and cabbage for your Vegan Seven Layer Salad. Freshly shredded carrots and cabbage will take the dish to another level, but don’t bother if you’re not up for it. Pro-tip: Use the shredding disc on your food processor to make tender, sweet, shredded veggies in 5 minutes flat.
- Method: oven
- Cuisine: American
Keywords: vegan seven layer salad, vegan super bowl, coconut bacon