I have found it incredibly easy to eat raw this summer. My body craves sweet fruits and leafy greens. I wish it did that all year long! And I mean, come on – when it is super, crazy freaking hot like it has been the past week, nobody wants to cook. So why not rejoice in the miracle that is raw food?
I want to preface this recipe by saying – don’t get scared by the ingredient list! People often get inundated by a long recipe because they think it will be hard or time consuming. This recipe took about 30 minutes for me to make, including washing the processor in between uses. Many of the same items are listed for each recipe, and once you have everything together you literally just have to throw it in a blender and hit a button. Easy! You can also make the dressing, chorizo, and sour cream ahead of time and store them in the fridge.
I made raw nacho chips from Chef Russell James’ mexican e-cookbook to go along with the salad. They were delish! If you have a dehydrator, I highly recommend them. If you don’t – the salad tastes amazing and is VERY filling even without them.
Raw Taco Salad with Cilantro Lime Dressing
Makes: 2 big salads or 4 side salads
For the salad:
- 1/2 a head of Red leaf lettuce, chopped
- 1 Red bell pepper, chopped
- 4 green onions, chopped
- Pumpkin seeds
- 1/2 cup corn (I used frozen)
- 1 tomato, sliced into wedges or chopped
- 1 avocado, sliced
Cilantro Lime Dressing
I had a bunch of cilantro in the fridge, so I improvised a great cilantro-lime dressing. I used WAY too much oil (as I usually do), so the oil is cut in half for this recipe, which I think will do nicely. This recipe makes just enough for the two salads, so if you like an abundance of dressing, you should probably double it.
- 1 cup of cilantro
- 1/4 cup XV Olive Oil
- 1/4 cup lime juice
- 1/2 tsp salt
- 1 clove garlic -minced
- Squirt of agave
-Put everything in a blender and blend away.
Walnut – Sunflower Seed Chorizo
- 2 cloves garlic – minced
- 1/4 cup diced yellow onion
- 1/4 cup sun-dried tomatoes
- 1 cup walnuts
- 1/2 cup sunflower seeds
- 1 tsp XV Olive Oil
- 2tsp lemon juice
- 1.5 tsp cumin
- 1Tbs chili powder
- a sprinkle of cayenne (if you like it hot!)
– put everything in a food processor and pulse until it reaches a crumbly-but-still-juicy texture.
Cashew Sour Cream
You can actually make this sour cream the night before, or make a big batch of it to use on salads throughout the week. It makes a great condiment and can be used to add flavor to almost anything. If you put it in the fridge, it will firm up a bit and can be used as a spread or dip!
- 1 cup cashews
- Juice of one small lemon
- 2Tbs Apple Cider Vinegar
- 1.5 cups water
- 1/2 tsp salt
– Blend everything together until creamy and smooth. You may need to add a little but of water to get it to your desired consistency.
Now just mix everything together (or assemble beautifully) and enjoy!
Raquel Moreno says
This looks AMAZING! I can’t wait to make it ! 🙂
Pure2raw Twins says
YUM YUM I want a plate!!!!
This looks great Mandi!
I was second guessing raw food because my fam always taunts me with vegan chorizo, but nothing can stop me now! muhahaHA
thanks by the way 😀
Did you reconstitute your sun dried tomatoes or were they completely dry? Thank you for posting this recipe. The colors are beautiful!
Mandi (Chic Vegan) says
I actually used SDTs in oil, although my intention was to use dried and reconstitute them – I couldn’t find any that day. If you do use dried, I would recommend adding a little bit of oil.
This was really good! I had just used up all of my sundried tomatoes in another recipe, so used a small fresh tomato and it worked quite well.
LA on a Leash says
Overall this was good, but needed some adjustment. 1.5 cups water in the sour cream? I ended up straining it after I blended it and draining off almost all the liquid. Did you mean soak the cashews in 1.5 cups water and then discard the water? Also, 2T vinegar was a bit strong, even after draining almost all the liquid. Might you have meant 2 tsp?
Hi there! I too was wondering about the sour cream. I have it sitting in the fridge right now, hoping it will thicken up. Two questions: 1. Is the water amount correct; 2. Is the vinegar in tablespoons, or tea spoons?
Would love to hear back from you.
Hi Lily! Mandi, the author of this post, hasn’t been with Chic Vegan for a few years, so I really have no way of knowing of the recipe is correct. There’s a similar recipe on Oh She Glows: http://ohsheglows.com/2014/02/05/my-favourite-vegan-chili-with-homemade-sour-cream/
Just made this tonight… My husband and I were in heaven! Loved the chorizo bit! Had to fix the sour cream- was too watery for our liking. But SOOO good!! Hubby said, “I could go raw vegan if we made food like this every night.” Yay 🙂