Thai-Style Cabbage and Vegan "Chicken" Salad

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

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)

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.