Thai-Style Cabbage and Vegan “Chicken” Salad
Serves | 5-6 |
Prep time | 30 minutes |
Cook time | 10 minutes |
Total time | 40 minutes |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Main Dish, Salad, Side Dish, Starter |
Misc | Pre-preparable, Serve Cold |
Ingredients
- 1 1/2 cup dried Butler's soy curls (or your favorite vegan meat substitute)
- 1 1/2 tablespoon soy sauce (or Bragg's liquid aminos)
- 1 teaspoon peanut butter
- 2 teaspoons pure cane sugar
- 4 cups shredded cabbage (about 1/2 of a very large head)
- 1/2 cup long-sliced bell pepper (or 1/2 bell pepper, OR use green papaya or mango if you want to be really authentic.)
- 1/2 cup grated carrot (or 2 large carrots, grated)
- 1/4 cup fresh cilantro leaves (minced)
- 1/4 cup green onions (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup roasted peanuts (chopped)
Directions
Step 1 | |
Soak your dried soy curls in warm water for 10 minutes. Meanwhile, combine soy sauce, peanut butter, and sugar in a small bowl. After 10 minutes, drain your soy curls. | |
Step 2 | |
In a medium sized frying pan or skillet on medium-high heat, cook drained soy curls with your soy sauce/peanut butter/sugar sauce until soy curls are just starting to get a little crunchy and golden on the edges. Place soy curls in a covered container and place in the fridge to cool. | |
Step 3 | |
Shred/chop/slice/mince all remaining ingredients. Combine all remaining ingredients, except a few peanuts, in a large bowl. | |
Step 4 | |
Once soy curls are at room temperature or colder, removed them from the fridge and add to your mixing bowl. Gently fold your peanut sauce dressing into your salad. | |
Step 5 | |
Top salad with chopped peanuts and serve cold or at room temperature. |
Note
Recipe veganized and adapted from Chopped Thai Chicken Salad on Pinch of Yum.