Vegan Romaine Lettuce with Beets, Cashews & Shallot Vinaigrette Dressing

The contrast of the textures and crunch in the salad with the lively, sharp taste of the shallot dressing is excellent.  

  • 1 head of Romaine lettuce, washed, drained
  • ½ cup red cabbage, thinly sliced
  • ½ cup red onion, thinly sliced
  • 4 baby beets, cooked, sliced
  • ½ cup roasted cashews, roughly chopped

Tear lettuce into bite-sized pieces and place in a large salad bowl. Toss lettuce, cabbage, onions and cashews with 1 to 2 tablespoons of Shallot Vinaigrette Dressing. Add beets last and serve.

Shallot Vinaigrette Dressing

  • 1 large shallot, peeled and chopped
  • 2 tablespoons of red wine vinegar
  • 3 teaspoons Dijon mustard
  • ½ teaspoon sugar
  • 4 tablespoons of canola or olive oil
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste

Mix all ingredients except the oil in a blender. Slowly drizzle in the oil through the top hole of the blender and continue to blend until the mixture slightly thickens. Refrigerate for storage.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.