Asian salad (vegan)

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4 servings

  1. 1/2 pack rice vermicelli, cooked and rinced (cold)
  2. 2 large carrots, cut in julienne
  3. 1 green bell pepper, thinly sliced
  4. 1 small english cucumber, thinly sliced
  5. 1/2 lettuce head or nappa cabbage head, minced
  6. 1 block vegetable firm tofu, diced (I used Soyarie brand)
  7. 8 teaspoon unsalted chopped peanuts or cashew
  8. to taste Fresh ground black pepper
  9. to taste Asian sesame dressing (I used Le Grec brand)


1. Separate all ingrediemts in 4 plates.

2. Sprinkle with fresh ground black pepper.

3. Drizzle with asian dressing

4. Serve with hot imperial rolls or eggrolls on the side.

5. Enjoy!

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