Warm Asian-Inspired Vegan Salad
Introduction
Welcome to a culinary delight that combines the comforting warmth of a salad with the vibrant flavors of Asia. This Warm Asian-Inspired Vegan Salad is not just a dish, but a celebration of fresh, nutritious ingredients that come together to create something truly special for any day.
Ingredients
- 1 cup of cooked quinoa
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup of purple cabbage, shredded
- 1/2 cup of edamame, shelled and cooked
- 1 small cucumber, thinly sliced
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of sesame seeds
- 2 green onions, thinly sliced
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of maple syrup
- 1 clove of garlic, minced
- 1 inch piece of ginger, grated
- Salt and pepper to taste
Instructions
- Start by cooking the quinoa according to the package instructions and set aside to cool slightly.
- In a large bowl, combine the cooked quinoa, julienned carrot, sliced red bell pepper, shredded purple cabbage, cooked edamame, and sliced cucumber.
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger to create the dressing.
- Pour the dressing over the salad and toss well to combine.
- Garnish the salad with chopped cilantro, sesame seeds, and green onions.
- Season with salt and pepper to taste.
- Serve the salad warm or at room temperature.
Enjoy this warm, comforting yet refreshing salad that's perfect for any meal, providing a wholesome and satisfying experience. It's a versatile dish that can be enjoyed on its own or paired with a light soup or vegan sushi for a complete meal.
Hiroshi
| Nutritionfacts | Calories: 200, Fat: 8g, Carbohydrates: 28g, Protein: 9g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Soy, Sesame |