| Prep: 25 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 298 | 19g | 2g | 24g |
| sugars | fibre | protein | salt |
| 8g | 7g | 13g | 0.82g |
Why I Love Malaysian Vegan Mixed Vegetable Salad with Peanut Sauce
When it comes to this Malaysian dish, the Vegan Mixed Vegetable Salad with Peanut Sauce, my love for it knows no bounds. Being someone who grew up outside the box of conventional culinary cultures, having veered through Montana’s vast landscapes, my palate never dreads stepping into unfamiliar territories. This delectable salad offers an incredible blending of flavours, combining the freshness of various vegetables with the rich, earthy aroma of the peanut sauce.
Fresh Ingredients
This recipe is nothing short of a nutritional powerhouse, composed of fresh ingredients such as mixed salad greens, cucumbers, julienned carrots, red bell peppers, and bean sprouts. These make up the essence of this dish, furnishing it with an array of taste that is second to none. And let’s not forget the protein-packed cubes of firm tofu, which provide a beautiful textural contrast to the crisp veggies!
The Magic is in the Sauce
The monumental delight that is this salad is something to be attributed to the peanut sauce. While the ingredients of this sauce might seem simple and familiar, such as the creamy peanut butter, rice vinegar, soy sauce, sesame oil, maple syrup, minced garlic, fresh minced ginger, and a touch of chili flakes, the resulting concoction is nothing short of a culinary wonder. It’s a winning combination of flavors that tie all the components of the salad together, creating an irresistible taste.
Preparation of the Vegan Mixed Vegetable Salad with Peanut Sauce, calls for a sense of adventure, a trait I owe to my growing up period in the beautiful wilds of Montana. The spirit of innovation and joy of trying unknown flavors is something that resonates significantly with this dish. I was particularly inspired by Chef Choo, a renowned purveyor of Malaysian cuisine, who never shies away from the orchestration of bold flavors.
The complexity of flavors in this salad reminds me that food is about more than sustenance. It’s an art, a means of making bold, flavorful statements. From the Montana ranges where Bison burgers came off the grill, to the vibrant delights of Malaysian cuisine, every plate is a journey. This salad signifies how the culinary world can knead together the distant and the familiar into an amalgamation that captures and continues to surprise the palette. This is more than just a recipe. It’s an experience to be savored with every bite.
What You’ll Need
- 3 cups of mixed salad greens
- 1 large cucumber, sliced
- 2 large carrots, julienned
- 1 large red bell pepper, julienned
- 2 cups bean sprouts
- 1 block of firm tofu, cubed and fried
- 1 cup cherry tomatoes, halved
- 6 tablespoons lime juice
- 1/2 cup roasted peanuts, for topping
- 1/4 cup fresh cilantro, chopped
- 6 scallions, thinly sliced
- For the peanut sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/2 teaspoon chili flakes (optional)
Method
Step One
Begin by preparing your vegetables. Wash and dry the mixed salad greens, then set them aside in a large bowl. Slice the cucumber, julienne the carrots and red bell pepper, half the cherry tomatoes, and set these aside. Thinly slice the scallions and chop up the fresh cilantro and set aside as well.
Step Two
Cube your tofu and fry it until golden brown, ensuring it is fully cooked. Once done, let it cool down and meanwhile, you can start on the sauce.
Step Three
For the peanut sauce, take a blender or food processor, blend the peanut butter, rice vinegar, soy sauce, sesame oil, maple syrup, minced garlic, minced fresh ginger, and chili flakes(optional) until it becomes a smooth mixture. If the sauce seems to be too thick, add a little water to adjust the consistency to your liking.
Step Four
Now, combine the prepared vegetables with the fried tofu in the large bowl where the salad greens were kept. Pour in the desired amount of peanut sauce and toss until everything is evenly coated.
Step Five
Sprinkle the salad with the roasted peanuts, chopped fresh cilantro, and thinly sliced scallions. Add lime juice and toss again to mix the flavors.
Step Six
Your Vegan Mixed Vegetable Salad with Peanut Sauce is now ready to serve. Enjoy it as a refreshing main or side dish!
