(from Nigella Lawson's Feast, 2004 - Veganified)
Serves 4-6. Time: not long!
You have your choice of tofu, tempeh, or seitan here. Unflavored seitan might be good in terms of texture, but pre-made tempeh is easier to deal with (in my opinion; I would want to make my own seitan if using here, and that takes a while.. though you could use leftovers).
Ingredients:
Sauce
2 t peanut oil
3 T smoooth peanut butter
2 T chinese chilli bean sauce
1 T superfine sugar
1 T soy sauce
1.5 T Chinese black vinegar
2 T water
Salad
3 C cold, cooked, shredded protein
1 med head iceberg lettuce, 6 C finely shredded
1/2 C fresh cilantro, chopped
1/2 C fresh mint, chopped
4 oz cucumber
1 scallion
Directions:
- Heat the oil and let it cool. Pour into a bowl all sauce ingredients and whisk them together to make a thickly runny paste.
- Arrange the shredded lettuce on a flat plate; sprinkle with cilantro and mint. Drip 4-5 T sauce over lettuce and herbs.
- In a small bowl, add 4 T to protein strips, turning them in the sauce until well-coated. Arrange protein on a rough line down the middle of the salad.
Peel and de-seed cucumber and cut into fine strips. Half the scallions and slice that in long strips - sprinkle both over your salad. Dribble more sauce - and you're done!
