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.

Em primeiro lugar, 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)

Em segundo lugar, it’s got lots of different textures. The red cabbage is crunchy, the greens are soft, the almonds are toasty and the soy curls…bem, the soy curls are just crispy and delicious.

Asian Soy Curl Salad (52)

Terceiro, the flavors are out of this world. All the raw veggies are bright and yummy. The soy curls…bem, the soy curls are spicy and juicy and did I mention, delicioso? The almonds and sesame seeds add a nutty flavor. The dressing is balanced with sweet, segurelha, 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. Desfrutar!

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. néctar de agave

2 Tbs. óleo de gergelim torrado

2 TSP. Sriracha

1-polegada de gengibre fresco, ralado

2 dentes de alho, ralado

Kosher sal e pimenta do reino a gosto

For the Soy Curls

1 pacote Butler Foods Soy Curls

2 Tbs. farinha sem glúten

1 TSP. alho em pó

1 TSP. 5-especiarias em pó

1 TSP. páprica

1 TSP. mostarda em pó

½ colher de chá. pimenta preta

½ colher de chá. sal kosher

Óleo vegetal, para fritar

Para a salada

Alface, chopped

Espinafre fresco, chopped

Red Cabbage, picado

2 cenouras grandes, picado

½ cebola roxa, em cubos

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. Deixe descansar por 10 minutos, até ficarem macios. Drain and squeeze out any excess liquid. Pat seco. Toss with flour and the spices.

Calor 2 Tbs. oil in a large skillet over medium-high heat. Add the soy curls in a single layer (cook in batches if necessary). Deixe cozinhar por cerca de 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. Transfira para uma tigela e reserve.

In a large salad or mixing bowl, combine the lettuce, espinafre, repolho, carrots and onions. 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)

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

Asian Soy Curl Salad
Autor: 
Tipo de receita: Salada
Cozinha: Asiático
 
Ingredientes
  • For the Dressing
  • ¼ cup rice vinegar
  • 2 Tbs. gluten-free soy sauce
  • 2 Tbs. néctar de agave
  • 2 Tbs. óleo de gergelim torrado
  • 2 TSP. Sriracha
  • 1-polegada de gengibre fresco, ralado
  • 2 dentes de alho, ralado
  • Kosher sal e pimenta do reino a gosto
  • For the Soy Curls
  • 1 package Butler Foods Soy Curls
  • 2 Tbs. farinha sem glúten
  • 1 TSP. alho em pó
  • 1 TSP. 5-especiarias em pó
  • 1 TSP. páprica
  • 1 TSP. mostarda em pó
  • ½ colher de chá. pimenta preta
  • ½ colher de chá. sal kosher
  • Óleo vegetal, para fritar
  • Para a salada
  • Alface, chopped
  • Espinafre fresco, chopped
  • Red Cabbage, picado
  • 2 cenouras grandes, picado
  • ½ cebola roxa, em cubos
  • Alfalfa sprouts
  • Slivered almonds
  • Sesame seeds for garnish
Instruções
  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. Deixe descansar por 10 minutos, até ficarem macios. Drain and squeeze out any excess liquid. Pat seco. Toss with flour and the spices.
  3. Calor 2 Tbs. oil in a large skillet over medium-high heat. Add the soy curls in a single layer (cook in batches if necessary). Deixe cozinhar por cerca de 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. Transfira para uma tigela e reserve.
  4. In a large salad or mixing bowl, combine the lettuce, espinafre, repolho, carrots and onions. 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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