Asian-Inspired Vegan Salad

Asian-inspired vegan salad in a bowl with purple cabbage, cucumbers, carrots, red bell peppers, tofu, and sesame seeds, with chopsticks and dressing on the side.
Asian-Inspired Vegan Salad

Introduction

Embark on a culinary adventure with this vibrant Asian-inspired vegan salad, blending the crispness of fresh vegetables with the rich umami flavors of tofu and a zesty sesame dressing. Perfect for a nourishing lunch or a light dinner, this salad promises to be a refreshing addition to your day.

Ingredients

  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumbers
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup sliced green onions
  • 1 cup firm tofu, cubed and lightly pan-fried
  • 2 tablespoons sesame seeds
  • For the dressing:
    • 3 tablespoons soy sauce
    • 2 tablespoons sesame oil
    • 1 tablespoon rice vinegar
    • 1 teaspoon grated ginger
    • 1 clove garlic, minced
    • 1 tablespoon maple syrup

Instructions

  • In a large mixing bowl, combine purple cabbage, cucumbers, carrot, red bell pepper, cilantro, and green onions.
  • Add the pan-fried tofu cubes to the salad.
  • In a small bowl, whisk together the ingredients for the dressing: soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and maple syrup.
  • Pour the dressing over the salad and toss well to coat all the ingredients.
  • Sprinkle sesame seeds over the top and serve immediately.

Enjoy this delightful fusion salad that not only satiates your taste buds but also brings a piece of Asia to your plate with its colorful presentation and bold flavors. It's an ideal choice for anyone looking to add a nutritious and delicious dish to their culinary repertoire.

Isabella

Additional Information
NutritionfactsCalories: 180, Fat: 9g, Carbs: 15g, Protein: 10g 
Preparation Time20 minutes 
Allergy InformationSoy, Sesame, Gluten