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vegansalad

Vegan Salads That Are Actually Flavourful

Sugary, crispy, spicy, tangy—all the above! You’ll find every flavour you can think of in these vegan salads.

Tangerine Tossed Salad

tangerinetossedsalad

© TASTE OF HOME

Prep/Total Time: 40 min

Makes: 6 servings

Ingredients

  • 1/2 cup sliced almonds
  • 3 tbsp sugar, divided
  • 2 medium tangerines or navel oranges
  • 6 cups torn lettuce
  • 3 green onions, chopped
  • 2 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper


Directions

In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.

In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts

1 cup: 138 calories, 9g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 14g carbohydrate (11g sugars, 3g fibre), 3g protein.

Thai Salad with Cilantro Lime Dressing

thaisalad

© TASTE OF HOME

Prep/Total Time: 33 min

Makes: 22 servings

Ingredients

  • 2 medium limes
  • 1 bunch fresh cilantro leaves, stems removed (about 2 cups)
  • 1 cup sugar
  • 1 Thai red chile pepper, seeded and chopped
  • 2 garlic cloves, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups canola oil
  • 1 head Chinese or napa cabbage, finely shredded
  • 1 small head red cabbage, finely shredded
  • 1 English cucumber, chopped
  • 1 package (10 ounces) frozen shelled edamame, thawed
  • 2 medium ripe avocados, peeled and cubed
  • 1 cup shredded carrots
  • 3 green onions, sliced



Directions

Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream.

In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Kitchen Tips

You’ll be hard-pressed to find a more colourful salad than this. The creamy avocado dressing pairs perfectly with the crunchy vegetables. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 271 calories, 23g fat (2g saturated fat), 0 cholesterol, 69mg sodium, 16g carbohydrate (11g sugars, 2g fibre), 2g protein.

Sweet Corn-Tomato Salad

sweetcorntomatosalad

© TASTE OF HOME

Prep Time: 15 min

Cook: 10 min. + chilling

Makes: 10 servings

Ingredients

  • 8 medium ears sweet corn, husks removed
  • 1 large sweet red pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped fresh basil

Dressing

  • 1/2 cup canola oil
  • 1/4 cup rice vinegar
  • 2 tbsp lime juice
  • 1-1/4 tsp salt
  • 1/2 to 1 tsp hot pepper sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp grated lime zest
  • 1/4 tsp pepper

Directions

Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes and onion.

In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts

3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fibre), 3g protein.

Sweet Corn-Tomato Salad

heirloomtomatoandzucchinisalad

© TASTE OF HOME

Prep/Total: 25 min

Makes: 12 servings (1 cup each)

Ingredients

  • 7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
  • 3 medium zucchini, halved lengthwise and thinly sliced
  • 2 medium sweet yellow peppers, thinly sliced
  • 1/3 cup cider vinegar
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 1-1/2 tsp salt
  • 1 tbsp each minced fresh basil, parsley and tarragon

Directions

In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs. Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts

1 cup: 68 calories, 4g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 8g carbohydrate (5g sugars, 2g fibre), 2g protein.
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3 comments

    Vegan life is the best life.

      Well said!

    Love your tips guys. What about an article on how to grow salad leaves?