FAST to make + FURIOUS in flavour | 3 QUICK plantbased Salad Recipes!

chili oil

🥗Healthier: homemade chili paste

💰Cheaper: vegetable oil + chili flakes

Homemade chili paste allows for control over spice and ingredients.

soy sauce

🥗Healthier: tamari

💰Cheaper: generic soy sauce

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats and is widely available.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds offer a similar crunch with fewer allergens.

Bring a pot of water to boil for the noodles.

Add a splash of toasted sesame oil and a splash of black rice vinegar to the pot.

Add 2 tablespoons soy sauce and 1 tablespoon chili oil to a bowl.

Cook the noodles to package instructions, stirring occasionally to prevent sticking.

Strain the noodles and rinse them in cold water to stop cooking.

Plate the noodles and assemble the salad with cucumber, apple slices, basil, and cilantro.

Toast 2 tablespoons peanuts in a frying pan over medium heat for a few minutes.

Add 1 tablespoon white sesame seeds to the peanuts and turn off the heat.

Top the salad with the toasted peanuts and sesame seeds.

Finely chop 250 grams of napa cabbage and 200 grams of red cabbage and transfer to a large mixing bowl.

Chop about 100 grams of carrots into thin matchsticks and add to the bowl.

Chop one fuji or gala apple into thin matchsticks and add to the bowl.

Finely chop 2 sticks green onion and add to the bowl.

Squeeze out the water from 120 grams of jackfruit and flake it into the slaw.

Add 20 grams fresh mint and half a cup edamame to the slaw.

Make a dressing in a blender with 1/3 cup peanut butter, a small piece of ginger, 3 tablespoons soy sauce, 1 tablespoon cane sugar, 2 tablespoons olive oil, half a cup coconut milk, 1 teaspoon chili powder, and a splash of lime juice. Blend until smooth.

Pour the dressing onto the slaw and toss.

Roughly chop about 150 grams of watercress and about 100 grams of black kale leaves and add to a large mixing bowl.

Add 15 grams mint, 15 grams thai basil, one cup edamame, and half of a diced red bell pepper to the bowl.

Chop one carrot into thin matchsticks and add to the bowl.

Add 1 teaspoon salt, 3 tablespoons lime juice, 2 tablespoons olive oil, and 1 teaspoon cane sugar to the bowl. Shake the dressing and pour it into the salad.

Mix and plate the salad.

Toast 1 cup peanuts in a frying pan over medium heat for 2-3 minutes and top the salad with the toasted peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens