A vibrant, crunchy salad that's light enough to start a festive meal.
Serves: 4
Preparation: 10 mins
Gluten-free
Wheat-free
Ingredients
For the dressing:
• 1 tbsp olive oil
• 1 tbsp sweet chilli sauce
• ½ tsp soy sauce*
• 1 lime, juiced
For the salad:
• 100g of your favourite salad leaves (we like lamb's lettuce, rocket or chicory)
• 160g Cauldron marinated tofu pieces
• 1 apple, cored and diced
• 1 pear, cored and diced
• 1 carrot, cut into ribbons or fine strips
• ¼ red onion, sliced very thinly
• ½ cucumber, halved length ways, watery centre discarded, peeled into ribbons
• 50g mixed seeds (such as pumpkin or sunflower)
• 50g mixed nuts (such as cashews or peanuts), roughly chopped
To garnish:
• A few fresh coriander leaves, roughly chopped
Method
- To make the salad dressing, combine all the ingredients in a bowl and whisk together using a fork. Whisk again just before serving.
- To serve, divide the leaves between four plates, top with the tofu and add the rest of the salad ingredients, finishing with the seeds and nuts.
- Just before serving, drizzle a little dressing over each salad and scatter with the coriander.
*Gluten-free soy sauce is available in most supermarkets.
Energy: 328 kcals Protein: 14g Carbohydrate: 15.2g Of which sugars: 12.2g Fat: 22g Of which saturates: 3.4g Fibre: 4g Salt: 0.8g
©The Vegetarian Society 2016