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Try This Vegan Asian Salad

NVR Guys

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.

Delicious Vegan Asian Salad

– shredded Napa cabbage

– baby spinach and / or baby kales

– shredded carrot

– sliced green onion (and/or yellow onion)

– broccoli

Optional: Tofu – cubed and fried in garlic – makes a fantastic addition (and we're not big tofu guys).

Delicious Vegan Asian Salad

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...

– cilantro

– sriracha

– peanuts

Delicious Vegan Asian Salad

What do you think? What do you eat when you're looking for a healthy alternative to heavier meals?