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. 

vegan asian salad in a white bowl tossed with creamy vegan asian salad dressing on a grey background with stacked white plates and salad dressing container in the background

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

Overlay of asian salad ingredients, cabbages thinly sliced, romaine lettuce, marinade, on cutting board

How To Prepare Vegan Asian Salad?

Prepare The Soy Curls

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper, use cooking spray or brush with oil. Set aside.
  2. To prepare the soy curls, soak in warm water for 10 minutes to rehydrate. 
  3. Meanwhile, in a small bowl, combine Bragg’s Liquid Aminos, coconut sugar, lemon juice, sesame oil, ginger, and garlic. 
  4. Drain soy curls using a colander and press to drain excess.
  5.  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.
  6. 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. 
  7. Soy curls can also be sauteed in a skillet with oil on medium-high until golden brown.
  8. 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

pouring salad dressing from a glass container on asian salad in a white bowl

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Overlay of creamy vegan asian salad in a white bowl with soy curls, green cabbage, red cabbage, carrots, red bell pepper

Vegan Asian Salad

This creamy vegan Asian Salad is so flavorful and vibrant.  It is made with thinly sliced Romaine heart, crunchy cabbage, carrots, bell pepper, marinated Soy Curls, cilantro, green onion, and peanuts, and tossed with a creamy homemade vegan Asian salad dressing.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Asian
Keyword: vegan Asian salad
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Servings: 4 servings
Calories: 367kcal

Equipment

  • 1 Large bowl

Ingredients

Soy Curls Marinade

  • 2 cups Butler Soy Curls™
  • 3 tablespoons Bragg’s liquid aminos
  • 2 tablespoons coconut sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh grated ginger
  • 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 your favorite dressing

Instructions

To Prepare The Soycurls

  • 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, rehydrate in warm water for 10 minutes.
  • Meanwhile, combine Bragg’s Liquid Aminos, coconut sugar, lemon juice, sesame oil, ginger, and garlic in a small bowl.
  • Drain soy curls using a colander and press to drain excess.
  • Transfer the soy curls to a bowl and toss with the marinade. For additional flavor, you can also allow them to soak for about 10 minutes, 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 The 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.

Nutrition

Calories: 367kcal | Carbohydrates: 29g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 548mg | Potassium: 926mg | Fiber: 9g | Sugar: 15g | Vitamin A: 6455IU | Vitamin C: 65mg | Calcium: 182mg | Iron: 6mg