Vegan Caesar Salad with cherry tomatoes and lime pickled red onions

Vegan Caesar Salad with cherry tomatoes and lime pickled red onions

 Serves 4

The classic Caesar salad, but with a vegan twist

Our Caesar dressing gets its anchovy flavor from nutritious raw nori and kelp powder, and the Parmesan cheese taste from nutritional yeast and white miso. The dressing will keep chilled for up to one week, so you can keep the leftovers for the next few days, but of course fresh is always best. The lime pickled onions are a nice condiment to have on hand for many dishes, especially salads. They also keep well for one week.

Serve the salad with organic whole wheat, gluten-free croutons or raw dehydrated flaxseed crackers. Feel free to add other salad ingredients like chopped nuts, sprouts, black olives, cucumbers, shredded carrots and beets.

 

Ingredients Salad:

6 heads baby romaine lettuces, coarsely chopped

2 cherry tomatoes cut into quarters

 

Lime pickled red onions:

2 red onions, thin sliced on a mandolin

Juice from 2 limes

1 tablespoon raw honey

1/2 teaspoon sea salt

 

Vegan Caesar dressing (yield 3 cups):

1 cup cashews, soaked 2 to 4 hours

1 stalk celery, chopped

1/4 cup organic cold pressed olive oil

2 teaspoons garlic

1/4 cup fresh squeezed lemon juice

1 teaspoon kelp powder

1 tablespoon nutritional yeast

1 tablespoon white miso

1 tablespoon raw honey

1/2 tablespoon salted capers, rinsed

1/2 nori sheet, cut into pieces

1 1/2 cup purified water

Sea salt to taste

1/2 teaspoon black pepper, cracked

1/4 teaspoon ground cayenne pepper

 

Preparation

1. For the lime pickled red onions, rinse the slices of onion with warm water and drain. Marinate with the lime, honey and sea salt, the longer the better.

2. For the dressing, blend all the ingredients in a high-speed blender until very smooth.

3. Wash, drain and chop the romaine lettuces. Combine and toss with the dressing and the cherry tomatoes. Season to taste with the sea salt and fresh ground black pepper.

4. Garnish with the lime pickled onions.

5. Serve with croutons or flax seed crackers.

 

Copyright © 2009 by Felix Schoener

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