Asian Soy Curl Salad

Asian Soy Curl Salad (19)

This is my new favorite salad. If I could only ever have one kind of salad again for the rest of my life, it would be this one.

Tout d'abord, it’s the prettiest salad I’ve ever made. It’s filled with all different colors from the greens, the red cabbage, the carrots, the red onions and the white sesame seeds.

Asian Soy Curl Salad (42)

Deuxième de tous, it’s got lots of different textures. The red cabbage is crunchy, the greens are soft, the almonds are toasty and the soy curls…bien, the soy curls are just crispy and delicious.

Asian Soy Curl Salad (52)

Troisième, the flavors are out of this world. All the raw veggies are bright and yummy. The soy curls…bien, the soy curls are spicy and juicy and did I mention, délicieux? The almonds and sesame seeds add a nutty flavor. The dressing is balanced with sweet, sarriette, tangy and spicy.

Asian Soy Curl Salad (1)

Fourth, this salad has Butler Foods Soy Curls. That alone is reason enough to love it.

Asian Soy Curl Salad (66)

My Asian Soy Curl Salad is fast and easy to make. It’s definitely the salad to make if you have guests and want to impress them. This is on par with the big, beautiful salads you get in restaurants but better. Because it’s vegan. Because it’s gluten-free. Because it’s less expensive to make at home.

Asian Soy Curl Salad (3)

Make this and I think you’ll declare my Asian Soy Curl Salad to be your new favorite salad too. Jouir de!

Asian Soy Curl Salad

GF

Asian Soy Curl Salad (18)

For the Dressing

¼ cup rice vinegar

2 Tbs. gluten-free soy sauce

2 Tbs. nectar d'agave

2 Tbs. l'huile de sésame grillé

2 c. Sriracha

1-pouce de gingembre frais, râpé

2 gousses d'ail, râpé

sel casher et poivre noir du moulin

For the Soy Curls

1 paquet Butler Foods Soy Curls

2 Tbs. farine sans gluten

1 c. la poudre d'ail

1 c. 5-poudre d'épices

1 c. paprika

1 c. la poudre de moutarde

½ cuillère à café. poivre noir

½ cuillère à café. sel casher

Huile végétale, pour la friture

Pour la salade

La laitue romaine, haché

Épinards frais, haché

Red Cabbage, déchiqueté

2 grosses carottes, déchiqueté

½ oignon rouge, dés

Alfalfa sprouts

Slivered almonds

Sesame seeds for garnish

Make the dressing by combining the ingredients in a bowl and mixing well. Taste for any seasoning adjustments and set aside.

Empty the soy curls into a large bowl and cover with hot water. Laisser reposer 10 minutes jusqu'à tendreté. Drain and squeeze out any excess liquid. Pat sec. Toss with flour and the spices.

Chaleur 2 Tbs. oil in a large skillet over medium-high heat. Add the soy curls in a single layer (cook in batches if necessary). Laissez cuire pendant environ 5 minutes or until they start to brown. Toss the soy curls and continue to cook, adding oil in small amounts if necessary, until the soy curls are browned and crisp. Transférer dans un bol et mettre de côté.

In a large salad or mixing bowl, combine the lettuce, épinards, chou, les carottes et les oignons. Toss with some of the dressing. Let sit for a few minutes to soften the carrots and cabbage.

Distribute the salad into serving bowls. Top with alfalfa sprouts and almond slivers. Top with soy curls and garnish with sesame seeds. Serve with extra dressing.

Asian Soy Curl Salad (79)

Le “V” Parole: Dites-le. Mangez-le. Vivre.

Asian Soy Curl Salad
Auteur: 
Type de recette: Salade
Cuisine: Asiatique
 
Ingrédients
  • For the Dressing
  • ¼ cup rice vinegar
  • 2 Tbs. gluten-free soy sauce
  • 2 Tbs. nectar d'agave
  • 2 Tbs. l'huile de sésame grillé
  • 2 c. Sriracha
  • 1-pouce de gingembre frais, râpé
  • 2 gousses d'ail, râpé
  • sel casher et poivre noir du moulin
  • For the Soy Curls
  • 1 package Butler Foods Soy Curls
  • 2 Tbs. farine sans gluten
  • 1 c. la poudre d'ail
  • 1 c. 5-poudre d'épices
  • 1 c. paprika
  • 1 c. la poudre de moutarde
  • ½ cuillère à café. poivre noir
  • ½ cuillère à café. sel casher
  • Huile végétale, pour la friture
  • Pour la salade
  • La laitue romaine, haché
  • Épinards frais, haché
  • Red Cabbage, déchiqueté
  • 2 grosses carottes, déchiqueté
  • ½ oignon rouge, dés
  • Alfalfa sprouts
  • Slivered almonds
  • Sesame seeds for garnish
Instructions
  1. Make the dressing by combining the ingredients in a bowl and mixing well. Taste for any seasoning adjustments and set aside.
  2. Empty the soy curls into a large bowl and cover with hot water. Laisser reposer 10 minutes jusqu'à tendreté. Drain and squeeze out any excess liquid. Pat sec. Toss with flour and the spices.
  3. Chaleur 2 Tbs. oil in a large skillet over medium-high heat. Add the soy curls in a single layer (cook in batches if necessary). Laissez cuire pendant environ 5 minutes or until they start to brown. Toss the soy curls and continue to cook, adding oil in small amounts if necessary, until the soy curls are browned and crisp. Transférer dans un bol et mettre de côté.
  4. In a large salad or mixing bowl, combine the lettuce, épinards, chou, les carottes et les oignons. Toss with some of the dressing. Let sit for a few minutes to soften the carrots and cabbage.
  5. Distribute the salad into serving bowls. Top with alfalfa sprouts and almond slivers. Top with soy curls and garnish with sesame seeds. Serve with extra dressing.

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