Crunch Salad

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.

Recipe details
  • 1  Salad
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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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
Tikofoods
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