The pleasant, fresh smell of this salad spreads through the kitchen instantly. Pansies and nasturtiums from my garden take me for a moment to another fairy-tale world ... A few more chili threads to decorate and the dinner is ready :)
Ingredients:
- 200 g of vegan tofu feta cheese (buy or prepare by yourself)
- 2 teaspoons of erythritol (or other sweetener)
- 2 tablespoons of lime juice
- 2 tablespoons of sweet chili sauce (I bought it in the store)
- 200 g Chinese cabbage
- 70 g of carrots
- 30 g of red onion
- 10 g of coriander
- 10 g of mint leaves
- 2 tablespoons of peanuts
Instructions:
- Heat the lime juice, erythritol and chili sauce in a small saucepan until the erythritol is dissolved.
- Meanwhile, cut the cabbage, carrots (into strips with a potato peeler), onion (finely diced), coriander and mint.
- Put vegetables and dressing (from the saucepan) into a bowl and mix gently.
- Serve the salad with tofu - feta cheese and peanuts.
- Decorate as desired:)
homemade vegan feta:
- 500 g of tofu
- 1 tablespoon of salt
- 1/2 hot chili pepper
- 1 lemon juice plus 2 lemon slices
- herbs (oregano, thyme ...)
- 4 cloves of garlic
- 1 tablespoon of nutritional yeast
- olive oil for pouring tofu about 1/2 - 1 cup
- Drain the tofu with a paper towel and dice it.
- Put the tofu in the glass container with the rest of the ingredients and pour the olive oil over it.
- Store in the fridge.
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