Vegan Asian Salad

Posted by in Cooking, Lunch/Dinner, Salads | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

While I love veggie packed meals, a lot of the time salads can fall flat if not done right. My ideal salad has to be colorful, contain a variety of textures, and combine both savory and sweet with a hint of heat for me to feel satisfied. (true story)

 

 

Cue the vegan Asian salad!

 

 

For the past few years I’ve been enamored with cabbage salads. Whether it be the traditional purple or white, savoy, or even brussels, I’m all about it! I find cabbage salads to be more fun, provide more flavor, texture, nutrients, are more filling and have better value at the end of the day. Your spring mix or even spinach will never hold up as long as cabbage in the fridge. 

 

 

 

 

 

 


 

There is so much I love about this salad, I could write a book lol. Its bright, colorful, affordable, effortless, filling, nutrient dense, packs multiple textures, so much flavor, it’s sweet, savory, and spicy! It packs healthy fats, perfect for any season, especially summer, the dressing can be used for a marinade as well, the salad pairs well with any protein, and hands down one of my favorite salads!

 


 

 

 

If you’re looking for the perf salad thats savory, sweet, with a  little bit of heat.. You have to try my vegan Asian Salad!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Easy

Colorful

Nutrient dense 

Flavorful

Filling

Sweet n’ spicy

Affordable

Non vegan approved

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 2 salads

Vegan Asian Salad

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

    Salad:
  • 3/4 cup shredded purple cabbage
  • 4 cups romaine lettuce, chopped
  • 1/2 cup carrot, grated
  • 3 tablespoon green onions
  • 3 tablespoon chopped cilantro
  • 1/3 cup Chinese Noodles
  • 1/2 cup Mandarin oranges
  • Garnish:
  • 1/3 cup slivered almond
  • 1/2 avocado, cubed
  • Dressing:
  • 1 tbsp creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 small cloves garlic, minced
  • 3 tablespoons rice vinegar
  • 1 1/2 tsp fresh ginger
  • 1 tbsp agave or maple syrup
  • 1 tsp red pepper flakes
  • 1 tablespoon sesame oil
  • Few cracks black pepper

Instructions

  1. Prepare the salad by thinly chopping all ingredients and add in the cilantro and scallions, to a bowl.
  2. For the dressing place all ingredients into a bowl, and whisk together until completely smooth and combined; use immediately, or keep in a covered container in fridge until ready to use.
  3. To serve toss and coat in the dressing and garnish with chinese noodles and almond.

Notes

If you’d like to prepare this ahead, you can make the salad but don’t toss with the dressing—just keep it cold in the fridge

7.8.1.2
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http://eatdrinkshrink.com/cooking/vegan-asian-salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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