Peanut Chick’n Salad
lunchmeal prepvegan
- Author
- julieandamy_
- Yield
- 3-4 servings
Ingredients
produce
- ✓1 garlic (very small, grated)
- ✓1/3 cup scallions
- ✓1 lime (zest and juice)
- ✓5 cucumbers
- ○1-2 Fresno peppers (chopped)
- ✓1/3 cup cilantro (chopped)
protein
- ○4 ounces soy curls
pantry staple
- ✓chili oil (for topping)
- ✓1/3 cup peanut butter
- ✓1 tbsp rice vinegar
- ✓1 tbsp maple syrup
- ✓1 tbsp tamari
- ✓1 tsp sesame oil
- ✓1 tsp gochugaru (sub 1/4 tsp red chili flakes)
- ✓~1 tsp salt
- ○better than bouillon paste (sub veg broth)
- ✓1 tbsp olive oil
- ✓1 tbsp sesame seeds
Instructions
- Cover dry soy curls with boiling water in a medium bowl. Stir in a scoop of bouillon paste and let sit for 10 minutes.
- Drain and squeeze out excess moisture from soy curls.
- In a pan on medium heat, add olive oil and cook the soy curls for 5-7 minutes until they begin to brown. Remove from heat and roughly chop.
- Cut the cucumbers in half lengthwise. Smash them using the back of a knife or mallet. Cut into triangles.
- Toss cucumbers with salt and let them sit for 15 minutes.
- Drain excess water from cucumbers, rinse them, and pat them dry thoroughly.
- In a mixing bowl, whisk peanut butter, rice vinegar, maple syrup, lime zest and juice, tamari, sesame oil, and gochugaru.
- Add cucumbers, soy curls, Fresno peppers, cilantro, scallions, and sesame seeds to the bowl. Mix well.
- Enjoy with chili oil on top.