The Spicy Spatula

So you all know that I’m obsessed with salad and making them bigger and better and weirder than ever. Whether you want a noodle salad, a cabbage salad, fancy carrot salad or vegan sushi salad, you can find it here at The Spicy Spatula.

Today’s easy vegan salad recipe is what I liked to call a hot and cold salad because it combines raw vegan ingredients along with cooked ones but I don’t mix them together piping hot–of course–because the lettuce would wilt and the vegan salad dressing would become too watery, but hot & cold sounds better don’t you think?

Anyway this salad came about as more of a kitchen sink salad because I had a few florets of broccoli that needed to be used, a half of a cucumber and about 1/3 of a head of green cabbage that I wanted to use up before hitting up the grocery store so I said, “let’s make it into a salad” and I don’t tell you this so you can fawn over my vegan prowess but just so you can see how easy it is to whip up a salad–healthy and calorie friendly–without going crazy.

People always say that eating healthy is expensive but whole foods are more filling and they cost less because your hunger is satisfied for a longer period of time than other foods. So remember this kitchen sink vegan salad the next time you’re in the mood for something healthy but you don’t know where to start.

What You’ll Need:

*Salad spinner
*Cutting board
*Small & Large mixing bowl
*Air fryer or oven

Ingredients:

*Whatever is fresh and can be eaten raw or cooked
*Green cabbage
*Cucumber
*Scallions
*TVP (or vegan chicken)
*Broccoli
*Radish sprouts
*Tomatoes

Vegan Salad Dressing Recipe:

*Garlic (pressed or minced)
*Vegan yogurt
*Smoky paprika
*Salt & pepper
*Lemon vinegar (or lemon juice)
*Fresh or dried herbs

Make Your Vegan Salad

*Rehydrate your TVP if using while you rinse and chop your raw ingredients.
*Chop broccoli and season, set aside.
*Chop, rinse and weigh your veggies. Remember to cut them up into uniform pieces to make it easier to eat. Place in the salad bowl.

*Cook the broccoli and TVP in the air fryer for 10 minutes or your oven for 15 to 20 minutes on 200C/400F.
*IN a small mixing bowl, add the vegan salad dressing ingredients and whisk until blended. Taste and add more seasoning as desired.
*Remove broccoli and TVP from oven and let sit for 5 minutes.
*Drizzle 2/3 of salad dressing over the salad ingredients in the salad bowl and toss until blended.
*When cooled, add broccoli, TVP and the remaining dressing to the bowl and toss again.
*ENJOY!!!

This salad is satisfying like crazy and it’s so delicious that I don’t have to worry about snacking before dinner, which I always appreciate. And if you appreciate a good mid-afternoon snack, this is calorie friendly enough that you can indulge if you want.

What’s your favorite kitchen sink recipe?

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