Charred Vegan Salad with Asian Dressing

Image of a vibrant vegan salad with charred zucchini, bell peppers, carrots, and red onions, topped with sesame seeds and cilantro on a minimalist table.
Charred Vegan Salad with Asian Dressing

Introduction

Welcome to a new twist on salads where warmth and char add a delightful complexity to your plate. This charred vegan salad combines roasted vegetables with a tangy Asian-inspired dressing, perfect for warming up your meal.

Ingredients

  • 1 large zucchini, sliced into half-moons
  • 1 red bell pepper, deseeded and cut into strips
  • 1 yellow bell pepper, deseeded and cut into strips
  • 1 large carrot, peeled and sliced diagonally
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds
  • 1/4 cup chopped cilantro
  • For the dressing:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup
  • 1/2 teaspoon chili flakes

Instructions

  • Preheat the grill or a grill pan over medium-high heat.
  • Toss the zucchini, bell peppers, carrot, and red onion with olive oil, salt, and pepper.
  • Grill the vegetables until charred and tender, about 4-6 minutes per side.
  • Whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, maple syrup, and chili flakes to make the dressing.
  • Arrange the grilled vegetables on a serving plate.
  • Drizzle the dressing over the vegetables.
  • Sprinkle sesame seeds and cilantro over the top before serving.

Enjoy this heartwarming charred salad as a main dish or a hearty side. Its smoky flavors and crisp textures are sure to make it a standout in any meal setting.

Isabella

Additional Information
NutritionfactsCalories: 200, Fat: 14g, Carbs: 18g, Protein: 4g 
Preparation Time20 minutes 
Allergy InformationSoy, sesame