For today’s recipe I’m going to get back to one of my favorite vegan recipes. Salads.
I don’t know about you but everyone in my life who isn’t vegan–which is most of the people in my life–loves to make jokes about salad being the only thing my husband and I eat. They think they’re hilarious but any good vegan knows just how delicious a properly made vegan salad can be. I’m not talking about a few tomato wedges or three slices of cucumber with some heavy creamy salad dressing.
If you’re interested in some delicious vegan salad recipes that are a meal on their own, check out these recipes:
Today’s vegan salad recipe is a side salad and it goes great with just about anything. In fact, this salad was a nice little addition to a pizza bread recipe, which you can find here.
Why You’ll Love This Vegan Salad Recipe:
*Just 8 ingredients (mostly ALL pantry staples)
*Packed with nutrients
Let’s get to it, shall we?
What You’ll Need:
What To Do:
-Slice the cucumbers on a bias (totally optional) and place in a bowl.
-Add salt and toss well, set aside.
-Place wakame in a bowl or cup and fill with water, let it sit about 5 minutes or until it hydrates and expands.
-Wash & slice scallions thinly, add to main mixing bowl.
-In a small bowl, whisk together lemon juice, soy sauce, agave and Sriracha
-Drain wakame and cucumber of excess liquid and add to mixing bowl
-Toss ingredients with the dressing and top with sesame seeds and (optional) red pepper flakes
-Eat with ANYTHING!!!
*Squeeze wakame with hands to get rid of excess water and chop if you find the pieces too large
*Use a strainer if you’re feeling lazy and don’t want to have to drain the salted cucumbers
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