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
- In a large bowl, combine the cooked quinoa, shredded cabbage, julienned carrot, sliced red bell pepper, and cooked edamame.
- Add the chopped cilantro and sprinkle sesame seeds over the top.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic to create the dressing.
- Pour the dressing over the salad and toss well to coat all the ingredients evenly.
- 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
Nutritionfacts | Calories: 250, Fat: 9g, Carbs: 34g, Protein: 9g |
---|---|
Preparation Time | 20 minutes |
Allergy Information | Soy, Sesame |