Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside ... Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn ...

To assemble the bowls: Add salad greens to a bowl. Top with 1/2 cup Cilantro rice, fajita veggies, and black beans and soy ...

When I’m in the mood for something fresh, crunchy, and bursting with bold flavors, this Crunchy Thai Chickpea Saladis always ...

Give your tacos or burritos a meatless twist by seasoning rehydrated soy curls with spices like cumin, paprika, and chili ...

Make this plant-based crispy rice salad with crunchy green vegetables for an easy meal made in under 20 minutes.

Simply add a little more soy sauce or some tahini to the vinaigrette ... chopped cilantro and chopped scallion in a large salad bowl. Toss to combine. Add thawed mukimane and drained white ...

In a blender, puree the soy sauce with the rice vinegar ... cucumber half as well as the carrot and daikon. In a medium bowl, toss the julienned vegetables together. 3. In a large skillet ...

chop the onion to a paste and put it in a bowl with the sugar, vinegar and soy sauce, then whisk to combine. Pour the cooking oil and sesame oil into a liquid measuring cup with a pouring sprout.

and soy sauce in a medium bowl. Toss together spring onion bulbs, spring lettuces, asparagus, and half of dressing (about 1/2 cup) in a large bowl. Season with additional salt to taste. Top salad ...