Vegan Asian Fusion Runny Salad

Vegan Asian fusion salad in a white bowl on a light wood table, with avocado slices, cilantro, and chopsticks.
Vegan Asian Fusion Runny Salad

Introduction

Dive into the fresh, vibrant world of vegan cuisine with today's special creation: a Vegan Asian Fusion Runny Salad. This dish combines the lush textures and bold flavors of traditional Asian salads with a modern, plant-based twist, making it perfect for anyone looking to add a touch of excitement to their meal.

Ingredients

  • 1 cup shredded purple cabbage
  • 1 cup thinly sliced cucumbers
  • 1 small carrot, julienned
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped peanuts
  • 1/2 avocado, sliced
  • Dressing:
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon maple syrup
    • 1 clove garlic, minced
    • 1 teaspoon grated ginger

Instructions

  1. In a large bowl, combine the shredded cabbage, sliced cucumbers, julienned carrot, chopped cilantro, and mint leaves.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger to create the dressing.
  3. Pour the dressing over the salad and toss well to coat all the ingredients evenly.
  4. Top the salad with sesame seeds, chopped peanuts, and slices of avocado.
  5. Serve immediately and enjoy the burst of flavors.

Enjoy this delightful Vegan Asian Fusion Runny Salad as a light lunch or a starter for a larger meal. It's not only a treat for the taste buds but also a colorful feast for the eyes, ensuring that every bite is as beautiful as it is delicious.

Hiroshi

Additional Information
NutritionfactsCalories: 200, Fat: 15g, Carbohydrates: 17g, Protein: 4g 
Preparation Time15 minutes 
Allergy InformationSoy, Peanuts, Sesame