Vegan Cobb Salad

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 the secret ingredient to a perfect vegan cobb salad recipe. 

To maintain the original Cobb salad's integrity, 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 wonder why I chose two different onions, 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 it in a 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

Kathy Carmichael

Vegan Cobb Salad is an entree salad layered with incredible flavors with a creamy, tangy, oil-free vinaigrette dressing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 min

Total Time 31 mins

Course Salad

Cuisine American

Servings 6 servings

Calories 285 kcal

Equipment

• ▢
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• ▢
  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

Ingredients

  

1x2x3x

• ▢ 2 heads Romaine Lettuce chopped (or greens of choice)
• ▢ ½ red onion cut in half and cut into slivers
• ▢ ½ 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

• ▢ ½ cup raw cashews soaked overnight if you do not have a high quality blender
• ▢ ¾ 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

 

COBB SALAD

• 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)

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.
• 3. Place dressing in the refrigerator until ready to serve

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 32gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 3mgSodium: 226mgFiber: 9gSugar: 10g

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/