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Preparation time
15 minutes
Total time:
30 minutes
Serves
2
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Ingredients
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254 g 1 package vegan chicken nuggets, cut into pieces
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125 mL ½ cup sweet chili sauce
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375 mL 1 ½ cups cooked sushi rice
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375 mL 1 ½ cups green Savoy cabbage, chopped
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250 mL 1 cup carrots, julienned
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250 mL 1 cup strawberries, cubed
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2 Lebanese cucumbers, cut into rounds
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60 mL ¼ cup chopped green onions
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80 mL 1/3 cup Asian ginger dressing (see recipe)
Dressing
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125 mL ½ cup soy sauce
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125 mL ½ cup rice vinegar
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60 mL ¼ cup grated fresh ginger
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60 mL ¼ cup maple syrup
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15 mL 1 tbsp. sesame oil
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1 clove garlic, minced
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Directions
- Place the nuggets in the air fryer. Cook for 12 to 15 minutes or until crispy. Remove the nuggets. Cut into pieces. Add sweet chili sauce to taste. Mix and set aside.
- Place cooked rice in 2 bowls.
- Add the cabbage, carrots, strawberries, cucumber, and green onions.
- Mix all the vinaigrette ingredients.
- Dress the salad, to taste.
- Top with the sweet chili sauce-coated vegan nuggets.
- Serve and enjoy!
Chef’s Secret
- The dressing keeps for 7–10 days in the refrigerator.
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