Asian-Inspired Hearty Vegan Salad

Asian-inspired vegan salad in a bowl with quinoa, purple cabbage, carrots, red peppers, edamame, cilantro, and sesame seeds, on a simple table.
Asian-Inspired Hearty Vegan Salad

Introduction

Welcome to a salad that's not just a dish, but a vibrant experience! Today, we're crafting a unique salad that blends hearty, nutritious elements with a burst of Asian-inspired flavors. Perfect for any meal, this salad promises to be both fulfilling and irresistibly tasty.

Ingredients

  • 1 cup cooked quinoa
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup edamame, shelled and cooked
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sesame seeds
  • For the dressing:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced

Instructions

  1. In a large bowl, combine the cooked quinoa, shredded cabbage, julienned carrot, sliced red bell pepper, and cooked edamame.
  2. Add the chopped cilantro and sprinkle sesame seeds over the top.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic to create the dressing.
  4. Pour the dressing over the salad and toss well to coat all the ingredients evenly.
  5. Serve immediately or chill in the refrigerator before serving for enhanced flavors.

Enjoy this delightful fusion of flavors and textures that make every bite exciting. This salad is a perfect standalone meal or a wonderful complement to any dish. Dive into the freshness and let your taste buds celebrate!

Emily

Additional Information
NutritionfactsCalories: 250, Fat: 9g, Carbs: 34g, Protein: 9g 
Preparation Time20 minutes 
Allergy InformationSoy, Sesame