Vegan Crunchy Asian Salad

Recipe

12 INGREDIENTS • 4 STEPS • 20MINS

Vegan Crunchy Asian Salad

5

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!

Vegan Crunchy Asian Salad

Save

Wholly Deliciousness!

Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

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!

20MINS

Total Time

$4.58

Cost Per Serving

Ingredients

Servings

2

US / Metric

Salad

2 bags
(12 oz)

1 pckg

I used Trader Joe's® Organic Baked Tofu Teriyaki Flavor

1/2 cup

Crunchy Rice Noodles

1/4 cup

Slivered Almonds

1 Tbsp

Grapeseed Oil

2 Tbsp

optional

3 stalks

Scallions, chopped

optional

5-Ingredient Thai Peanut Dressing

1/2 cup

Canola Oil

or Vegetable Oil

1/4 cup

Low-Sodium Soy Sauce

1/4 cup

Creamy Natural Peanut Butter

1/4 cup

1 Tbsp

Toasted Sesame Oil

Nutrition Per Serving

VIEW ALL

Calories

1434

Fat

114.7 g

Protein

44.7 g

Carbs

70.8 g

Vegan Crunchy Asian Salad

Save

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 InstructionsHide images

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 (1/4 cup), 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 (1/4 cup), Creamy Natural Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), 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 (1/4 cup), Creamy Natural Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), 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

view more tags

0 Saved

top