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Servings:

Vegan Crunchy Asian Salad

This salad is all crunch. Broccoli slaw, crunchy rice noodles, and almonds soak up the peanut dressing perfectly. I love broccoli slaw because it doesn’t wilt like lettuce or spinach when doused with dressing. And the broccoli and carrots are much more fibrous and filling!

Total Time

20min

5.0

2 Ratings

Author: Wholly Deliciousness!

Servings:

Ingredients

Salad

•

2 bags
(12 oz)

Broccoli Slaw

•

1 pckg

Tofu

•

1/2 cup

Crunchy Rice Noodles

•

4 Tbsp

Slivered Almonds

•

1 Tbsp

Grapeseed Oil

•

2 Tbsp

Sesame Seeds

(optional)

•

3 stalks

Scallions , chopped

(optional)

5-Ingredient Thai Peanut Dressing

•

1/2 cup

Canola Oil

or Vegetable Oil

•

4 Tbsp

Low-Sodium Soy Sauce

•

4 Tbsp

Creamy Natural Peanut Butter

•

4 Tbsp

Maple Syrup

•

1 Tbsp

Toasted Sesame Oil

Cooking Instructions

Cut Tofu (1 pckg) into 12 cubes. Cook with about Grapeseed Oil (1 Tbsp) in a pan until brown.

Mix Broccoli Slaw (2 bags) , Crunchy Rice Noodles (1/2 cup) , Slivered Almonds (4 Tbsp) , Sesame Seeds (1 Tbsp) , Scallions (3 stalks) , and tofu in a bowl.

In a separate bowl, whisk Canola Oil (1/2 cup) , Low-Sodium Soy Sauce (4 Tbsp) , Creamy Natural Peanut Butter (4 Tbsp) , Maple Syrup (4 Tbsp) , Toasted Sesame Oil (1 Tbsp) , and Sesame Seeds (1 Tbsp) .

Pour dressing over salad mix. Enjoy!

Author's Notes

This would be just as good with crispy wonton strips instead of the crunchy rice noodles. Use a soy sauce labeled as "less sodium" and without corn syrup! Any other kind will completely change the taste of the dressing.

Nutrition Per Serving

CALORIES

1434

FAT

114.7 g

PROTEIN

44.7 g

CARBS

70.8 g