The Perfect, Portable Plant-based Lunch

We all know that feeling. It's Sunday night and we want to start the week off right with crunchy salads that can get us through the day and keep health goals on track. After years of searching, I've found THE salad that's satisfying, tasty, portable and never gets soggy. Read on for the recipe.

Here is how to make a salad that is great for lunch at work or on the go. It takes only a few minutes to prepare.


  • 1 Tbsp tahini spread
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp Bragg's Liquid Amino Acids
  • 1 tsp low sodium tamari sauce
  • 4 drops liquid stevia
  • 3 handfulls of shredded cabbage
  • 1/4 cup of capers


  1. In a small cereal bowl, combine, tahini, apple cider vinegar, liquid aminos, tamari and stevia. Stir until smooth.
  2. Quarter a head of purple cabbage, remove the core, cut each piece in half again the long way so that it can fit inside the neck a food processor for find chopping. If you don't have a food processor, you can continue to chop on your cutting board until you have bite sized bits. Or you can buy a bag of pre-washed, pre-shredded organic cabbage at Trader Joe's.
  3. Scoop out 3 handfuls of cabbage into a large mixing bowl.
  4. Drizzle the dressing made in the first step on top and toss. Add capers and toss.
  5. Dish the salad into a travel container for lunch. As cabbage is so hearty, the longer this salad marinates, the better it tastes. If you have the time, you can prepare 2-3 for lunch an not have to worry about eating a soggy salad. Think of it like coleslaw.

This recipe was inspired by one in The Beauty Detox Foods by Kimberly Snyder, but reimagined. Make sure to check out our curated reading list of recipe and diet books.

View the slide show for some more lovely shots of this health salad:

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So? What do you think of the flavor? Tell us all about it, how it holds up, and if it is your go-to plant-based salad or not.

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