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
Nutritionfacts | Calories: 250, Fat: 15g, Carbs: 20g, Protein: 10g |
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Preparation Time | 20 minutes |
Allergy Information | Soy, sesame, garlic |