Umami-Packed Vegan Asian Salad

Image of a vibrant vegan Asian salad with purple cabbage, carrots, red bell peppers, edamame, green onions, and cilantro, dressed in soy sauce mix and sprinkled with sesame seeds, on a minimalist table.
Umami-Packed Vegan Asian Salad

Introduction

Dive into a vibrant and umami-packed vegan salad inspired by the complex flavors of Asia. This dish combines crunchy textures and savory notes, making it a delightful meal to enjoy any day.

Ingredients

  • 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 thinly sliced green onions
  • 1/4 cup chopped cilantro
  • 2 tbsp toasted sesame seeds
  • For the dressing:
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tsp maple syrup
  • 1/2 tsp chili flakes (optional)

Instructions

  • In a large bowl, combine the purple cabbage, carrot, red bell pepper, edamame, green onions, and cilantro.
  • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup, and chili flakes until well combined.
  • Pour the dressing over the salad and toss until everything is evenly coated.
  • Sprinkle toasted sesame seeds over the top before serving.

Enjoy this refreshing and nutritious umami salad as a standalone meal or as a perfect side to your favorite pasta dish. It's sure to bring a burst of flavor and joy to your table!

Isabella

Additional Information
NutritionfactsCalories: 250, Fat: 15g, Carbs: 20g, Protein: 10g 
Preparation Time20 minutes 
Allergy InformationSoy, sesame, garlic