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Vegan Soy Chicken & Cucumber Salad

by GMV - Got My Vote!' (follow)
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This healthy vegetarian soy chicken cucumber salad is one of my favorite ways to stay on a vegan-diet.



I am really fond of this mock soy-based chicken. It is an alternative to protein obtained from animal sources and it contains no dairy. It looks, tastes and has a similar texture to regular chicken and it is one of the healthiest vegan soy products on the market.

The salad is quite addictive and I can never stop eating until the bowl is empty.

Who says healthy vegetarian food tastes boring?


Preparation Time: 30 minutes
Cooking Time: 5 minutes
Makes: 4 servings



Ingredients
3-5 young crisp Lebanese cucumber
1 packet of soy chicken
10g grated ginger
1-2 cloves of garlic
2 tablespoons soy sauce
1 tablespoon black rice vinegar
1 pinch of mild chilli flakes
1/2 teaspoon sesame oil
50g table salt

Method
Wash and slice the cucumber and the soy chicken.



Bring a pot of water to boil, add a pinch of salt to the water and boil the soy chicken slices for 3 minutes.



Remove and set aside to cool.
Rub salt on the cucumbers and leave in for 10 -30 minutes to let the salt draw out water from the cucumbers.
Rinse off the salt.

Note: This step to ensure a crunchy texture to the cucumbers.



Mix the rice vinegar, soy sauce, crushed garlic, grated ginger in a bowl.
Add the cucumber slices and the soy chicken
together.



Drizzle the vinegary-soy sauce all over and toss well.
Refrigerate and serve cool.
Garnish with sesame oil and mild red chili (optional) before serving.



The salad dish is super easy to put together. Simply slice the cucumbers, add in the sauces, toss, taste, and it’s ready to go!


Categories
#May Comp
#Vegan
#Healthy recipes
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