Try This Vegan Asian Salad
With so much travel and so many visitors in town, we haven’t been eating as well as we’d like. Plus, it’s been hot so spending a lot of time cooking doesn’t sound like a good time. That’s why we recently challenged ourselves to add some light, summery entrees to our repertoire.
After a lot of experimenting, we’ve finally met the challenge (appropriate for this month) and perfected a vegan, Asian salad that we love. It’s cold, reasonably healthy and, even better, pretty simple to put together.
We’ve been eating it quite a bit to offset some of our more gluttonous days and to prepare our bodies for our upcoming hiking madness. Give it a try, and let us know what you think.
Salad: Combine these ingredients in a large bowl. Use whatever quantities you’d like based on personal preference and number of mouths.
– shredded Napa cabbage
– baby spinach and / or baby kales
– shredded carrot
– sliced green onion (and/or yellow onion)
Optional: Tofu – cubed and fried in garlic – makes a fantastic addition (and we’re not big tofu guys).
Peanut Dressing: Dissolve the cornstarch in the cold water; set aside. Whisk together the soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil and warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce thickens (1 or 2 minutes). Allow to cool.
1 1/2 tablespoons cornstarch
1/2 cup cold water
1/4 cup low-sodium soy sauce
1/2 cup peanut butter
1/4 cup brown sugar
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 cup warm water
Combine: Pour the thoroughly cooled dressing over the salad mixture. Again, use your preferred quantity.
Toppers: Mmmm. Who doesn’t like toppers. For your consideration…
What do you think? What do you eat when you’re looking for a healthy alternative to heavier meals?