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SideChef
Recipes
Dairy-Free
Vegan Crunchy Asian Salad

12 INGREDIENTS • 4 STEPS • 20MINS

Vegan Crunchy Asian Salad

Recipe

5.0

2 ratings
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!
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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!
author_avatar
Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

20MINS

Total Time

$4.58

Cost Per Serving

Ingredients

Servings
2
us / metric
Salad
Broccoli Slaw
2 bags
(12 oz)
Broccoli Slaw
Tofu
1 pckg
Tofu
I used Trader Joe's® Organic Baked Tofu Teriyaki Flavor
Crunchy Rice Noodles
1/2 cup
Crunchy Rice Noodles
Slivered Almonds
4 Tbsp
Slivered Almonds
Grapeseed Oil
1 Tbsp
Grapeseed Oil
Sesame Seeds
2 Tbsp
Sesame Seeds
optional
Scallion
3 stalks
Scallions, chopped
optional
5-Ingredient Thai Peanut Dressing
Canola Oil
1/2 cup
Canola Oil
or Vegetable Oil
Low-Sodium Soy Sauce
4 Tbsp
Low-Sodium Soy Sauce
Creamy Natural Peanut Butter
4 Tbsp
Creamy Natural Peanut Butter
Maple Syrup
4 Tbsp
Maple Syrup
Toasted Sesame Oil
1 Tbsp
Toasted Sesame Oil

Nutrition Per Serving

VIEW ALL
Calories
1434
Fat
114.7 g
Protein
44.7 g
Carbs
70.8 g
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author_avatar
Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

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.

Cooking Instructions

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step 1
Cut Tofu (1 pckg) into 12 cubes. Cook with about Grapeseed Oil (1 Tbsp) in a pan until brown.
step 1 Cut Tofu (1 pckg) into 12 cubes. Cook with about Grapeseed Oil (1 Tbsp) in a pan until brown.
step 2
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.
step 3
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).
step 3 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).
step 4
Pour dressing over salad mix. Enjoy!
step 4 Pour dressing over salad mix. Enjoy!

Tags

Dairy-Free
Asian
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Salad
Tofu & Tempeh
Vegetables
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