- Servings 4
- Prep Time 25 mins
- Cooking Time 2 mins
Thai Veggie Salad
Ingredients
- 2 pouch of 100 g each Veggie Mince So Veggie "So Wise !"
- 6 tbsp. Hoisin Sauce
- 4 cup Spring Lettuce Mix
- 2 cup Mixed vegetables for coleslaw
- 1 cup Steamed fried noodles (Farkay type)
- 1/2 cup Mayonnaise
Recipe
In a bowl, mix the meatless cheese with 60 mL (1/4 cup) of hoisin sauce. Cover and marinate for 15 minutes, or overnight.
In another bowl, mix mayonnaise with remaining hoisin sauce and 15 mL (1 tbsp.) water. Season with salt and pepper. Set aside in a cool place.
In a skillet, heat a little olive oil over medium heat. Cook the meatless chicken for 2 to 3 minutes. Remove from heat and let cool.
In a salad bowl, mix the lettuce with the coleslaw vegetable mix.
Divide salad among four bowls. Top with noodles and fried noodles, then drizzle with reserved dressing.