The Best Asian-Inspired Layer Salad

This Asian-inspired salad is rich in protein, loaded in fibre, oodles of polyphenols and will fill you up with nourishment, flavour and nutrition!

Ingredients & Directions

Estimated time: 40 minutes

Effort/skill: Easy

Servings: 6-8

Ingredients

• 4 cups lettuce or spring greens

• 2 stalks celery, diced

• 1 cup cherry tomatoes, halved

• 1 cup edamame, shelled and steamed

• 1 red onion, diced

• 1 red bell pepper (orange or yellow works well)

• 1 crown broccoli, chopped

• 1 cup red cabbage, diced

• 1 English cucumber, diced

• 1 carrot, peeled into curls

• 2 sprigs green onions

DRESSING & SAUCE

• 4 cloves garlic (or less if you prefer it less garlicky)

• 2 nubs fresh ginger, grated

• 3 tbsp tamari

• 5 tbsp peanut butter

• 2 tbsp lime juice

• 1 tsp maple syrup

• 1/2 tsp sriracha

• 2 tbsp sesame seeds

• 2 tbsp olive oil

• 1/4 cup water, optional - use this to water down the dressing when adding to the salad.

Directions

1. Preheat your oven to 400F. Line a baking sheet with parchment paper.

2. Add all (except the sesame seeds) dressing/sauce ingredients to a bowl and mix well. Alternatively, use your blender or a jar with a lid. Combine and shake well.

3. In a container with a lid, add half of the dressing, sesame seeds and the tofu chopped into bite-sized cubes. Toss until well covered. Set into the fridge until the oven is pre-heated.

4. Steam the edamame.

5. Prepare the salad ingredients and set aside.

6. Place the tofu on a parchment lined baking sheet, spaced well apart.

7. Place the tofu in the oven and bake for 12-15 minutes, turning over to crisp all sides. Bake an additional 5-10 minutes or until crispy. Set it aside to cool to room temperature.

8. Begin to layer the salad with lettuce on the bottom, alternating colours.

9. Add the cooled tofu. Then add the dressing.

10. Toss & serve.