Asian Salad

Happy Vegan Day! What a great day to celebrate eating delicious food and loving/taking care of your body and the environment.

Today I give you my favorite salad. I could easily eat the entire bowl and not share a bite with anyone, but that would be rude. So I don't, even though I want to. This salad is easy to make, but does take a little prep and premeditation, mostly because I am always out of mandarin oranges because my son slurps them down like the end of the world is coming. But who can blame him? They are quite delicious.

I am not going to say much about this salad other than that is is awesome. Unless you have a nut or a peanut allergy. Then it is not awesome for you. But you could always omit the nuts or find a different dressing. With that said. I am not responsible for this awesome dressing. I found it online a long time ago and can't remember where. I will scour the internet and include a link to the original page when I find it. But I cannot claim responsibility for it. The salad is mine. The dressing, sadly is not.

Ingredients

Salad

Romaine Lettuce

1 large Carrot, spiralized

1/2 Cucumber, spiralized

1/2 Green or Orange Bell Pepper, diced

1/2 block Firm Tofu

Coconut Oil

1 can Mandarin Oranges

3 Green Onions, finely diced

1/2 c Raw Cashews

Dressing

¼ c Honey

¼ c Nut Butter (we use almond or peanut)

4 cloves Garlic, minced

⅓ c Olive Oil

¼ c Rice Vinegar

½ c Soy Sauce

¼ c Water

*Ex-claimer. This is not my dressing recipe. I do not know where I found it because I have used it for a long time. I wish I could take the credit for it, but I can't. The salad make-up is mine, but sadly the dressing is not.

Directions

1. Preheat oven to 400 degrees F. Drain and cube tofu and brush sides with coconut oil.

2. Bake for 10 minutes, flip tofu pieces and bake for 10 more minutes.

3. Meanwhile, chop, wash, and dry lettuce and place in a large bowl.

4. Wash, chop/spiralized remaining ingredients and layer over lettuce.

5. To prepare the dressing, in microwave safe bowl, combine honey and nut butter at 30 second intervals, stirring until combined. Add remaining ingredients and whisk well.

6. Add tofu to salad and serve with dressing.

7. ENJOY

(Refrigerate extra dressing in sealed container)

#salad #Asian #vegan #vegetables #glutenfree #cleaneating #sidedish #quickandeasy #dinner #cooking #tofu #peanutsauce #dressing #lunch #raw #fueledbyplants