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.
First of all, 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.
Second of all, it’s got lots of different textures. The red cabbage is crunchy, the greens are soft, the almonds are toasty and the soy curls…well, the soy curls are just crispy and delicious.
Third, the flavors are out of this world. All the raw veggies are bright and yummy. The soy curls…well, the soy curls are spicy and juicy and did I mention, delicious? The almonds and sesame seeds add a nutty flavor. The dressing is balanced with sweet, savory, tangy and spicy.
Fourth, this salad has Butler Foods Soy Curls. That alone is reason enough to love it.
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.
Make this and I think you’ll declare my Asian Soy Curl Salad to be your new favorite salad too. Enjoy!
Asian Soy Curl Salad
GF
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
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. Let sit for 10 minutes until softened. Drain and squeeze out any excess liquid. Pat dry. Toss with flour and the spices.
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.
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.
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.
The “V” Word: Say it. Eat it. Live it.
Print Asian Soy Curl Salad Author: Rhea Parsons Recipe type: Salad Cuisine: Asian Ingredients- 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
- 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. Let sit for 10 minutes until softened. Drain and squeeze out any excess liquid. Pat dry. Toss with flour and the spices.
- 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.
- 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.
- 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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