For the salad:
Cucumber rounds, thinly sliced tomato, whole sugar snap peas, shredded purple cabbage, crushed kale chips and avocado. Arrange the vegetables on a plate.
For the dressing
1/2 teaspoon sesame oil
1/4 teaspoon soy sauce
3 tablespoons veganaise
2 to 3 teaspoons sriracha
Splash of non dairy milk
Combine all ingredients in a small bowl. Adjust to taste with more sriracha, soy sauce, veganaise, etc. Drizzle over the arranged vegetables. Finish off with a sprinkle of black sesame seeds.
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