Tuesday, October 28, 2014

Vegan Asian Salad

Asian Salad packs a crunch ! Yum!

I always likes the Wonton Chicken Salad at SoupPlantation/Sweet Tomatoes.  Perhaps it was the thought that "protein" could happen, if I could get some of that sweet, tasty chicken meat.  Maybe it was the cheap side of me thinking, wow, I can get meat at this salad emporium, cool!

Well those days are behind me, having joined the vegan revolution of health and well-being, and I'm still hankering for that sweet/sour crunch, nutty goodness. I found a vegan recipe online, modified it a bit, and made it my own.

I don't even miss the deep fried wontons!

Vegan Asian Salad
Servings: 6

1/2 Head Chinese cabbage, sliced thin
1/2 head romaine lettuce, chopped
1 cup red cabbage, sliced thin
1/2 whole red pepper, sliced
1 cup english cucumber, sliced
1 1/4 cups carrot, shredded
2 whole green onions, sliced
1/2 cup snap peas, halved
2 tablespoons cilantro, chopped
2 tablespoons slivered almonds, roasted
2 tablespoons sesame seeds, roasted
1/3 cup rice wine vinegar
3 tablespoons natural peanut butter
1 tablespoon maple syrup
2 teaspoons sesame oil
1 tablespoon grated ginger root
1 teaspoon siracha
1 pinch sea salt

Mix ingredients for dressing: vinegar, peanut putter, maple syrup, sesame oil, ginger root, siracha and salt until fairly
smooth, set aside for flavors to meld.

Combine sesame seeds and almonds in small pan, heat until some become slightly browned. Set aside.

Mix all vegetables in big salad bowl, toss.
I put the salad in a bowl (individual) and gently spoon dressing on in appropriate amounts (noone likes over sauced chinese salad, so don't dump it all in), I mix the individual portion,
then top with Sesame and Almond slivers, give one more stir to incorporate.
Drizzle a bit more dressing on top, in spatter pattern.

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