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
- In a large bowl, combine the shredded cabbage, sliced cucumbers, julienned carrot, chopped cilantro, and mint leaves.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger to create the dressing.
- Pour the dressing over the salad and toss well to coat all the ingredients evenly.
- Top the salad with sesame seeds, chopped peanuts, and slices of avocado.
- 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
Nutritionfacts | Calories: 200, Fat: 15g, Carbohydrates: 17g, Protein: 4g |
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Preparation Time | 15 minutes |
Allergy Information | Soy, Peanuts, Sesame |