Asian Soy Curl Salad
Recipe type: Salad
Cuisine: Asian
  • For the Dressing
  • ¼ cup rice vinegar
  • 2 Tbs. gluten-free soy sauce
  • 2 Tbs. agave nectar
  • 2 Tbs. toasted sesame oil
  • 2 tsp. Sriracha
  • 1-inch fresh ginger, grated
  • 2 garlic cloves, grated
  • Kosher salt and black pepper to taste
  • For the Soy Curls
  • 1 package Butler Foods Soy Curls
  • 2 Tbs. gluten-free flour
  • 1 tsp. garlic powder
  • 1 tsp. 5-spice powder
  • 1 tsp. paprika
  • 1 tsp. mustard powder
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • Vegetable oil, for frying
  • For the Salad
  • Romaine lettuce, chopped
  • Fresh spinach, chopped
  • Red Cabbage, shredded
  • 2 large carrots, shredded
  • ½ red onion, diced
  • Alfalfa sprouts
  • Slivered almonds
  • Sesame seeds for garnish
  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. Let sit for 10 minutes until softened. Drain and squeeze out any excess liquid. Pat dry. Toss with flour and the spices.
  3. Heat 2 Tbs. oil in a large skillet over medium-high heat. Add the soy curls in a single layer (cook in batches if necessary). Let cook for about 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. Transfer to a bowl and set aside.
  4. In a large salad or mixing bowl, combine the lettuce, spinach, cabbage, 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.
Recipe by The "V" Word at