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Crunch Salad
by
Tikofoods
(IC: instagram)
1 Salad
25 min
Spicy and crunchy - this salad is SO good! I could literally eat the dressing/sauce with a spoon. It can be adjusted based on spice and flavor preferences. The only cooking required for this dish is cooking the rice, everything else is hassle free. I prefer to buy pre-packaged coleslaw mix instead of shredding cabbage and carrots by hand.
This meal can be made fully vegan by substituting honey for maple syrup, or omitting a sweetener from the dressing altogether. I think tofu would be a great addition to this next time I make it!
For more colorful meals, follow me on Instagram at @tikofoods.
Crunch Salad
Recipe details
Ingredients
For the Salad
- 1/2 cup rice of choice (I used wild rice)
- 1 cup edamame
- 1 cup coleslaw mix
- 2 green onions (sliced)
- 1/4 cup of crushed peanuts
- 1/2 avocado
- sesame seeds to garnish
For the Dressing
- 1/2 cup tahini
- 2 tbsp gochujang (can substitute sriracha)
- 1 tbsp honey (sub maple syrup for vegan)
- 1 clove garlic (minced)
- juice from 1/2 lime
- 1-2 tbsp ice cold water
Instructions
For the Salad
- Cook rice as per labeled instructions
- Combine in a bowl with edamame, shredded cabbage, shredded carrots, green onions, crushed peanuts, and avocado
- Top with sesame seeds and dressing
For the Dressing
- Whisk together all ingredients, except for water
- Once mixed in a bowl, add ice cold water to thin out the consistency (if needed)
- Adjust according to taste/preference and desired consistency
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Published April 27th, 2022 7:33 PM
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