It’s been all about salad the past few days. This one here I brought home with me from Vegan Express.

This is their “Oriental Tossed Salad”, with romaine lettuce, napa cabbage, carrots, beets, cucumber and bean sprouts, topped with mung bean noodle strings, shitake mushrooms and tofu. They serve it with either tahini or peanut dressing, but I used my own miso dressing instead. This is an awesome and giant salad. The dish in the picture is very large, and it’s holding only about half of the salad they packed to go.

Here’s a good example of using up what’s left in the house. I shredded up some cucumber and carrot in the food processor, then added in some baked tofu, kidney beans, dried currants and pumpkin seeds. Mixed together some Braggs ginger & sesame dressing with lemon juice, dried oregeno and nutritional yeast.

The idea behind this next salad was to make a sort of cole slaw. Not that I wanted it to taste like your typical slaw, but I was more all about the different shredded cabbages.

I used red cabbage and Japanese cabbage. Into this mix also went some fennel leaves and crushed walnuts, and a dressing made from miso-toasted sesame seed dressing, lemon and flax oil. I ended up making a ton of this as the cabbage seemingly quadruples in size once shredded, which is fortunate because it’s really good.

1. To better days…
2. Red kale salad with radish and walnuts
3. “Garden Salad” at Vegan Express
4. Garden Salad from Vegan Express
5. Vegan Vietnamese salad with veggie-meats