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Asian Soy Curl Salad [Vegan]

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The flavors and textures in this Asian restaurant-inspired salad are out of this world. All the raw vegetables are bright and yummy while the soy curls are spicy and juicy, and delicious. The almonds and sesame seeds add a nutty flavor. The dressing is balanced with sweet, savory, tangy and spicy. The red cabbage is crunchy, the greens are soft, the almonds are toasty and the soy curls … well, the soy curls are just crispy and delicious. It’s definitely the salad to make if you have guests and want to impress them. This is on par with the big, beautiful salads you get in restaurants, but better.

Asian Soy Curl Salad [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

For the Dressing:

  • 1/4 cup rice vinegar
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons agave nectar
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons sriracha
  • 1-inch fresh ginger, grated
  • 2 garlic cloves, grated
  • Kosher salt and black pepper, to taste

For the Soy Curls:

  • 1 8-ounce package soy curls
  • 2  tablespoons gluten-free flour
  • 1 teaspoon garlic powder
  • 1 teaspoon 5-spice powder
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • Vegetable oil, for frying

For the Salad:

  • Romaine lettuce, chopped
  • Fresh spinach, chopped
  • Red Cabbage, shredded
  • 2 large carrots, shredded
  • 1/2 red onion, diced
  • Alfalfa sprouts
  • Slivered almonds
  • Sesame seeds, for garnish

Preparation

To Make the Dressing:

  1. Make the dressing by combining the ingredients in a bowl and mixing well. Taste for any seasoning adjustments and set aside.

To Make the Soy Curls:

  1. Empty the soy curls into a large bowl and cover with hot water. Let sit for 10 minutes until softened. Drain and squeeze out any excess liquid. Pat dry. Toss with flour and the spices.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the soy curls in a single layer (cook in batches if necessary). Let cook for about 5 minutes, or until they start to brown. Toss the soy curls and continue to cook, adding oil in small amounts if necessary, until the soy curls are browned and crisp. Transfer to a bowl and set aside.

To Make the Salad:

  1. In a large salad or mixing bowl, combine the lettuce, spinach, cabbage, carrots, and onions. Toss with some of the dressing. Let sit for a few minutes to soften the carrots and cabbage.
  2. Distribute the salad into serving bowls. Top with alfalfa sprouts and almond slivers. Top with soy curls and garnish with sesame seeds. Serve with extra dressing.

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AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 



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