When I first ate a vegan cobb salad at The Cheese Cake Factory, I fell in love. I love salad, not only because it’s healthy and nutrient-dense, but because of the array of possibilities. My vegan cobb salad recipe, for instance, has an incredible tangy, creamy dressing, and tons of unique ingredients.
WHAT IS THE STORY BEHIND THE FAMOUS COBB SALAD?
In 1937, Robert Howard Cobb created the original cobb salad at the Brown Derby restaurant in Hollywood, California. As the story goes, Cobb made a salad with rows of ingredients with leftovers in the kitchen. As a result, the rows of ingredients on top of greens started a visually appealing salad with an array of topping.
Since then, the cobb salad gained popularity, typically tossed with french, ranch, or vinaigrette dressing. Because I love vinaigrettes, my vegan cobb salad is made with a creamy, oil-free vinaigrette.
WHAT INGREDIENTS ARE NEEDED FOR VEGAN COBB SALAD
One of my favorite ingredients in the salad is my Vegan Coconut Bacon. Not only is coconut bacon easy to make, but it is also teh secret ingredient to a prefect vegan cobb salad recipe.
In order to maintain the integrity of the original Cobb salad, my vegan cobb salad has similar, yet vegan ingredients. Even though I chose these particular colors and flavors, feel free to choose your favorite ingredients. Also, cobb salads are chopped salads, so the goal is to make everything bite-sized, including the lettuce.
- Romaine Lettuce
- Red onion
- White onion
- Grape tomatoes
- English cucumber
- Radishes
- Corn on the cob (or frozen corn cooked or canned corn )
- Coconut bacon
- Carrots
- Tofu (optional) I used pre-cooked Sriacha tofu (Trader Joes)
- Avocados
If you are wondering why I chose two different types of onions, it is because I like the combination of sweet onions. Furthermore, I chose to use grilled corn on the cob for the grill flavor and char.
OTHER GREAT TOPPINGS FOR VEGAN COBB SALAD RECIPE
- Kalamata Olives
- Red Bell Peppers
- Zucchini
- Vegan Shredded Cheese
- Beans
- Lentils
HOW TO MAKE OIL-FREE VINAIGRETTE DRESSING
Vegan Cobb salad, although traditionally served with french dressing, can be served with any dressing you prefer. For this recipe, I chose to make an oil-free creamy vinaigrette dressing. Again, feel free to choose your favorite. My Vegan French Dressing is great with this salad if you prefer the traditional option.
(VEGAN FRENCH DRESSING)
Furthermore, many people enjoy Vegan Ranch Dressing for a cobb salad.
(VEGAN RANCH DRESSING)
My vinaigrette dressing, however, is creamy, tangy, and delicious!
VINAIGRETTE DRESSING
- Raw cashews
- Water
- Red wine vinegar
- Balsamic vinegar
- Shallot
- Garlic
- Fresh lemon juice
- Vegan Worcestershire sauce
- Dijon mustard
Because the vegan cobb salad is always so pretty, I serve in large bowl and allow my guests to toss the salad and add the dressing. But, feel free to take matters into your own hands and toss in the dressing before serving.
SALAD LOVERS? HERE ARE SOME OF MY FAVORITE SALAD RECIPES
- Asian Salad with Peanut Dressing
- Healthy Greek Pasta Salad
- Chopped Southwest Salad
- Antipasto Salad
- Asparagus Salad
- Chinese Chicken Salad
- Spinach Pasta Salad
- Roasted Vegetable Salad
- Greek Orzo Salad
- Spinach Strawberry Salad
- Grilled Caesar Salad
- Tabouli Salad
Vegan Cobb Salad
Vegan Cobb Salad is an entree salad layered with incredible flavors with a creamy, tangy, oil-free vinaigrette dressing.
Ingredients
- 2 heads Romaine Lettuce, chopped (or greens of choice)
- 1/2 red onion, cut in half and cut into slivers
- 1/2 white onion, cut inhale and cut into slivers
- 1 cup grape tomatoes, cut in halves
- 1 English cucumber, cut in slices and then into quarters
- 1 cup radishes, sliced
- 2 ears corn on the cob, grilled and cut from the cob (or 1 cup frozen corn cooked or canned corn drained)
- 1 cup coconut bacon recipe
- 1 cup shredded carrots
- 1 cup grilled tofu, cut into cubes (optional)
- 2 avocados, cut into cubes
Vinaigrette Dressing
- 1/2 cup raw cashews (soaked overnight if you do not have a high quality blender)
- 3/4 cup water
- 2 Tablespoons red wine vinegar
- 2 Tablespoons balsamic vinegar
- 1 shallot
- 1 clove garlic
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vegan Worcestershire sauce
- 1 Tablespoon dijon mustard
Instructions
- Chop lettuce and place in the base of the bowl
- Cut all the vegetables into bite-sized pieces
- I used cooked Sriracha tofu, cut into cubes, for my salad (this item can be used or swapped out for your favorite)
- Prepare vegan coconut bacon according to the directions
- Grill corn, or use frozen (cooked) or canned (drained)
COBB SALAD DRESSING
- Add all ingredients into a high-speed blender. I have a Nutri-bullet, which I love.
- If you don't have a high-speed blender be sure to soak the cashews overnight.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts) -
Colavita Aged Balsamic Vinegar of Modena IGP, 3 years, 8.5 Floz, Glass Bottle
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Trader Joe's Organic Unsweetened Coconut Chips (Pack of 1)
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Annie's Naturals, Organic, Worcestershire Sauce, 6.25 fl oz (185 ml)(Pack of 1)
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Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
Nutrition Information
Yield
6 servingsServing Size
1Amount Per Serving Calories 285Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 226mgCarbohydrates 32gFiber 9gSugar 10gProtein 13g
Nutrition facts may not be 100% accurate.
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