Asian-style Rice Salad with Creamy Ginger Dressing (Vegan)

Challenge your mom's narrow definition of salad at your next family gathering with this Asian-inspired rice salad dressed with a bowl-licking creamy ginger dressing.


  • 1/3 cup Veganaise
  • 2 TB soy sauce
  • 2 TB rice wine vinegar
  • 1 TB Hoison sauce (Optional. If you don't use, you may want to add 1 tsp of sweetener.)
  • 1 tsp sesame oil
  • 1 tsp minced ginger
  • pinch red pepper flakes
- Blend all with a whisk or small food processor. Refrigerate.

  • 1 cup of cooked and cooled rice
  • 1 cup small broccoli florets, blanched and cooled 
  • 4 cups shredded cabbage
  • 1.5 cups shredded carrots
  • 2-3 ribs of diced celery
  • 1/2 English cucumber (with skin, cubed)
  • 1 diced red pepper
  • 7 ounces diced, pre-baked tofu
  • peanuts for garnish
- Combine chopped ingredients in a large bowl and toss with prepared dressing. Garnish with chopped peanuts. 

Tip: Fresh chopped cilantro and a squeeze of lime would also nice way to finish each serving. Fancy!

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