I have been making lots of salads lately, like my Cajun Tofu Salad, Spring Mix Salad, and Cucumber Tomato Avocado Salad. These loaded salads are very nutritious, incredibly delicious, and they leave me feeling satisfied; it is just way too hot to be cooking multiple dishes, never mind anything involving a stove. Serve this hearty salad alone, with rice, or with quinoa.
Ingredients For Vegan Asian Salad
The Soy Curls
- Soy Curls
- Braggs Liquid Aminos/Soy Sauce
- Coconut Sugar
- Lemon Juice
- Sesame Oil
- Ginger
- Garlic
The Salad
- Romaine Hearts or Napa Cabbage
- Green Cabbage
- Red Cabbage
- Shredded Carrots
- Red Bell Pepper
- Cilantro
- Green Onion
- Chopped Peanuts
How To Prepare Vegan Asian Salad?
Prepare The Soy Curls
- Preheat oven to 400° F. Line a baking sheet with parchment paper, use cooking spray or brush with oil. Set aside.
- To prepare the soy curls, soak in warm water for 10 minutes to rehydrate.
- Meanwhile, in a small bowl, combine Bragg’s Liquid Aminos, coconut sugar, lemon juice, sesame oil, ginger, and garlic.
- Drain soy curls using a colander and press to drain excess.
- Transfer soy curls to a bowl and toss with the marinade. You can also allow the soy curls to soak for about 10 minutes for additional flavor, but this is optional.
- Transfer soy curls to the baking sheet in a single layer, and bake for about 30-40 minutes until golden brown and crispy on the edges, turning halfway.
- Soy curls can also be sauteed in a skillet with oil on medium-high until golden brown.
- Set cooked soy curls aside and allow them to cool.
To Assemble Asian Salad
Arrange Romaine hearts, cabbages, carrots, bell pepper, and cooked soy curls in bowls. Garnish with cilantro, green onion, and peanuts. Drizzle with my or your favorite Asian Salad Dressing and serve.
Chef’s Tips:
- If Napa cabbage isn’t available at your local grocery store, you can find it at most Asian supermarkets. If you still cannot find any, substitute with finely sliced Romaine lettuce.
- Other ingredients to add are water chestnut, shredded snow peas, snap peas, edamame, sesame seeds, and bean sprouts.
- Bake soy curls for longer if you want it more crispy.
Other Amazing Salads To Prepare
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Categories
- Categories: Gluten-Free, Vegan
- Course: Salad
- Cuisine: Chinese
Nutrition
(Per serving)- Energy: 350 kcal / 1463 kJ
- Fat: 19 g
- Protein: 9 g
- Carbs: 29 g
Cooking Time
- Preparation: 20 min
- Cooking: 40 min
- Ready in: 1 h
- For:
- 4 Servings
Ingredients
- 2 cups Butler Soy Curls™
Marinade
- 3 tablespoons Bragg's liquid aminos
- 2 tablespoons coconut sugar
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
Salad
- 3 cups Romaine hearts or Napa Cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrot, julienned
- 1/2 cup red bell pepper, thinly sliced
- 2 stalks green onions, thinly sliced
- 1/4 cup chopped peanuts
- handful cilantro leaves
- 1/2 cup Creamy Asian Salad Dressing, or almonds
Instructions
To Prepare The Soy Curls
- Preheat oven to 400° F. Line a baking sheet with parchment paper, use cooking spray or brush with oil. Set aside.
- To prepare the soy curls, soak in warm water for 10 minutes to rehydrate.
- Meanwhile, in a small bowl, combine Bragg’s Liquid Aminos, coconut sugar, lemon juice, sesame oil, ginger, and garlic.
- Drain soy curls using a colander and press to drain excess.
- Transfer soy curls to a bowl and toss with the marinade. You can also allow the soy curls to soak for about 10 minutes for additional flavor, but this is optional.
- Transfer soy curls to the baking sheet in a single layer, and bake for about 30 minutes until golden brown and crispy on the edges, turning halfway.
- Soy curls can also be sauteed in a skillet with oil on medium-high until golden brown.
- Set cooked soy curls aside and allow them to cool.
To Assemble Asian Salad
- Arrange Romaine hearts, cabbages, carrots, bell pepper, and cooked soy curls in bowls. Garnish with cilantro, green onion, and peanuts.
- Drizzle with your favorite Asian Salad Dressing and serve.
Loved this salad, tastes like something I’d spend lots of money for at a restaurant…
I’m so happy you enjoyed it Bianca, thank you for sharing your feedback.