Reneé Rapp Finally Has Her Own Sweetgreen Salad, and We Have the Recipe


been in the kitchen with @sweetgreen #sweetgreenpartner

♬ Pretty Girls – Reneé Rapp
  1. For the spicy broccoli:
    1 broccoli crown
    1 tablespoon sunflower oil
    1 teaspoon red pepper flakes
    1 teaspoon umami seasoning
  2. For the roasted tofu:
    1 block (16 ounces) firm tofu
    1 teaspoon olive oil
    1 teaspoon sesame oil
    1 teaspoon hot sauce
    1/2 teaspoon red pepper flakes
    1/2 teaspoon umami seasoning
  3. For the spicy cashew dressing:
    2 tablespoons kosher salt
    1 1/2 tablespoons garlic
    1 cup cilantro
    1 tablespoon sesame oil
    1/2 cup young ginger
    2 tablespoons rice wine vinegar
    2 tablespoons maple syrup
    1 tablespoon red pepper flakes
    1/3 cup + 2 tablespoons cashew butter
    1 tablespoon lime juice
    Splash of water
    Dash of umami seasoning
  4. For the salad:
    5 ounces spring mix
    1/4 cup each of:
    Red cabbage
    Red onions
    Grape tomatoes
    Spicy broccoli
    Roasted tofu
  1. Preheat an oven to 400°F.
  2. Slice the tofu into cubes, then dress with olive oil, sesame oil, hot sauce, red pepper flakes, and umami seasoning. Transfer to a baking tray and set aside.
  3. Cut the broccoli into bite-size pieces, and coat with sunflower oil, umami seasoning, and red pepper flakes. Toss to combine, then transfer to an oven-safe baking dish.
  4. Bake the broccoli and tofu for 30 minutes.
  5. Meanwhile, prepare the dressing by blending together the salt, garlic, cilantro, sesame oil, ginger, rice wine vinegar, maple syrup, red pepper flakes, cashew butter, and lime juice along with water and umami seasoning.
  6. To assemble the salad, start by shredding the cabbage and deseeding and slicing the cucumbers. Then, chop up the red onions, cilantro, and tomatoes.
  7. Add the spring mix to a large bowl, and top with the veggies, spicy broccoli, and roasted tofu.
  8. Drizzle the dressing over the salad, toss to combine, and enjoy!

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