Lets talk about our favorite vegan summer salads
 

I need inspiration. :)


This sounds like a good broccoli salad.

Re: Lets talk about our favorite vegan summer salads
 

:cup

Re: Lets talk about our favorite vegan summer salads
 

:cup

Re: Lets talk about our favorite vegan summer salads
 

Ooh, I'll play!

Taco salad- beans, rice, cilantro-lime dressing (I make it from my yum sauce plus cilantro, lime juice, and rice vinegar), salsa, guacamole, crushed up chips, pickled peppers, and hot sauce

South Seas Salad- lettuce, cucumber, red onion, mandarin oranges, chow mein noodles, cooked spaghetti noodles soaked in teriyaki sauce and a spicy dressing I can post the recipe of tomorrow if anyone wants it

Pasta salad (does that count?) Noodles with any kind of salad dressing plus olives, diced tomatoes, and Italian seasonings

I love a nice spinach salad with either apples, pears, and onions OR berries and candied nuts with a lemon poppyseed dressing

Asian cole slaw- cut up cabbage, shredded carrots, cucumber with any Asian sesame ginger dressing (store-bought)

Re: Lets talk about our favorite vegan summer salads
 

Yum, yum, yum to all of them! Yes, I definitely want the spicy dressing.

What other dressings do you make with Yum sauce? I never thought to make salad dressing with it. :tu

Re: Lets talk about our favorite vegan summer salads
 

2 tbsp. yum sauce (or mayo if you're not vegan)
2 tbsp. sesame ginger dressing
1/2 tsp mustard
1/4 tsp sesame oil
few shakes onion powder
1 tbsp. rice vinegar
1/2 tsp thai chili flakes
1 tsp sriracha

I would suppose yum sauce would work in any dressing that called for mayo and you could sub yum sauce.

Re: Lets talk about our favorite vegan summer salads
 

I've been travelling a lot lately & am finally back in town & ready to get back to my summer challenge of having a fridge full of prepped fruit & salads. :tu

I've been jonesin for good coleslaw for awhile & the other day at Costco, I passed a bottle of Japanese Miso Dressing in the cooler & thought :idea that would be a great dressing for coleslaw. (This particular stuff has egg, but I decided to let it slide.)

Oh wow . . . amazing.

So I decided to come to this thread & tell y'all to give it a try. But then I re-read Aerynne's suggestions & realized my inspiration actually came straight from her. :doh

But anyway, I recommend it . . . super yummy stuff.

I was excited that last night's spaghetti left me with leftover noodles & no sauce, so the South Seas Salad is next on my list to try. :tu

Here's my favorite pasta salad:

approx 8 oz uncooked pasta shapes (med sized shells is what I usually use)
12 oz bag frozen fiesta style vegetables (broccoli, kidney beans, garbanzo beans, green beans, carrots)
spinach, chopped
Italian dressing

Cook pasta & dump over veggies in colander to thaw veggies. When cool, stick in fridge. Before serving, add veggies & pasta to chopped spinach & dressing.

Re: Lets talk about our favorite vegan summer salads
 

I love pasta salads - gf pasta, veggies, soy-free veganiase, a little yellow mustard depending. sea salt, pepper, garlic. I like peas and spinach and when I can get dh to sauté up some zucchini/squash/whatever from the garden :yum

I could probably exists on taco salad or cold peanut noodles for the rest of the summer and be perfectly happy.

Taco salad is Mexican stuff on lettuce with salsa and guacamole for dressing.

Spaghetti with peanut butter, sesame oil , sweet chili, lime juice, tamari etc. then whatever veggies and I like peanuts, too.

Re: Lets talk about our favorite vegan summer salads
 

Just made a yummy Asian cabbage salad today.

Here are roughly the ingredients:

1/2 head green cabbage, shredded
1/2 chopped sweet onion/scallions
2 shredded carrots
1 cup edamame beans (steamed and cooled)

dressing:
1/4 cup olive oil
few tsp sesame oil
few tbsp sweet soy sauce (kecap manis)
tbsp fresh grated ginger
chopped hot pepper (to taste)
1/4 cup peanut butter
1/2 cup (or more) cilantro or Thai basil chopped
1/4 cup lime juice (I used rice vinegar but lime juice would be better)

top with sesame seeds and chopped peanuts