If you’re looking for a light and fresh lunch or dinner, this Vietnamese Salad Bowl recipe is for you!
It is a recipe that’s packed with flavors, yet it’s pretty easy to make. This salad bowl recipe is so vibrant and fresh, I love eating dishes like this. You can’t tell from the picture because of the bowl I chose, but there’s a whole head of green leaf lettuce under there! It’s a massive salad! This Vietnamese Salad Bowl recipe is enough for two people for a lunch portion.
The salad features lettuce, red bell peppers, cucumbers, carrots, cabbage, Thai chili, and rice sticks. It also includes delicious tofu that’s seasoned with tamari, rice vinegar, sriracha sauce, ginger, and coconut sugar. The dressing is made with only three simple ingredients: seasoned rice vinegar, coconut sugar, and coconut aminos.
This recipe contains 801 calories, seven grams of fat, 159 grams of carbs, and 30 grams of protein. It is vegan, gluten-free, and the dressing is low-fat because it’s oil-free!
I hope you like this Vietnamese Salad Bowl Recipe!
Lunch Is Served With This Vegan Vietnamese Salad Bowl
Ingredients
- For the tofu:
- 3 tbsp tamari
- 1 tbsp seasoned rice vinegar
- 2 tsp chili garlic sauce or sriracha
- 8 g minced ginger
- 1 tsp coconut sugar
- 222 g extra firm tofu 1/2 block
- Sauce:
- 1/3 cup seasoned rice vinegar
- 1 tbsp coconut sugar
- 1 tbsp coconut aminos
- Other ingredients:
- 1 head of lettuce of your choice chopped
- 80 g thinly sliced red bell peppers
- 70 g thinly sliced cucumbers
- 60 g grated carrots
- 60 g shredded cabbage
- 1 thai chili thinly sliced (optional!)
- 88 g dry rice sticks (I used a brand called maifun)
Instructions
- Tofu:
- Combine the tofu marinade ingredients. Slice the tofu. I decided to sliced it into triangles. Marinade the tofu for 15-20 minutes.
- Heat a frying pan on medium heat, add the tofu and the marinade to the pan. Cook the tofu, in the marinade and make sure to monitor the heat closely. The tofu will absorb the marinade as it cooks. Cook until browned on both sides.
- Sauce:
- Combine ingredients in a small sauce pan. Bring to a boil, whisk, letting it boil 30 seconds or so, then turn off the heat. The sugar should have dissolved. Set aside in a small bowl for serving.
- Assemble:
- Cook the noodles according to package instructions. Drain, rinse and set aside. Add the veggies to a large bowl, as well as the cooked noodles.
- Top with the cooked tofu. You can top with green onions, lime wedges if desired.
Notes
Macros: 801 calories; 7 grams of fat; 159 grams of carbs; 30 grams of protein
Macros if you split the recipe in two portions: 400 calories; 3.5 grams of fat; 80 grams of carbs; 15 grams of protein
6.4.5
Additional Salad Recipes
On the hunt for more delicious, yet healthy, lunch or dinner recipes? Try making this vegan “chicken” salad sandwich. Similar to my Vietnamese Salad Bowl recipe, you can whip this one up in a matter of minutes. This vegan “chicken” sandwich recipe only requires a handful of ingredients. These include celery, meatless chicken strips, vegan mayo, green onions, almond milk, and various seasonings. To make it, simply cook the vegan chicken strips, cut them up into chunks or shred them in a food processor, and add in the other ingredients! And lunch or dinner is served.
You can also try this easy vegan quinoa tabbouleh salad. It is light, fresh, and makes the perfect side dish to any dinner or lunch! The recipe is also both vegan and gluten-free. The salad is light and fresh yet it’s packed with protein and healthy fats to keep you feeling full. The salad features onion, cucumber, chickpeas, parsley, and bell pepper. If you’re not a fan of bell pepper, you can always substitute it for tomatoes.
This recipe was republished with permission from Everyday Vegan Food.
Recipe Name
Lunch Is Served With This Vegan Vietnamese Salad Bowl
Author Name
Everyday Vegan Food
Published On
Credit: Source link
