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Crunchy Asian Salad with Oumph! Chunks [vegan] [gluten free] by The Flexitarian

Crunchy Asian Salad with Oumph! Chunks [vegan] [gluten free]

This Crunchy Asian Salad with Oumph! Chunks is a no fuss Summer recipe that you can serve for lunch or dinner. 
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salads
Cuisine Asian
Servings 4 people
Calories 228 kcal

Equipment

  • mixing bowl
  • large frying pan

Ingredients
 
 

  • 1 medium heart of romaine
  • ½ cucumber
  • 125 g cherry tomatoes
  • ¼ medium red onion
  • ½ large red pepper
  • 280 g Oumph! Chunks
  • vegetable oil

FOR THE DRESSING:

  • juice of 3 limes
  • 2 Tbsp extra virgin olive oil
  • 3 tsp toasted sesame oil
  • 3 tsp tamari
  • 3 tsp brown sugar
  • 1 Tbsp grated fresh ginger root
  • 1 garlic - crushed
  • 1 tsp cider vinegar

SALAD TOPPPINGS:

  • 1 generous handful of freshly chopped coriander leaves
  • leaves of 2 sprigs fresh mint
  • handful of peanuts
  • finely sliced red chilli

Instructions
 

  • Slice heart of romaine. Place in a large salad bowl.
  • Cut cucumber in half, de-seed and cut into thin slices. Cut red pepper, red onion into thin slices. Halve cherry tomatoes. Mix vegetables with salad.
  • Make the dressing by mixing all the dressing ingredients in a small bowl.
  • Heat some oil in a large frying pan. Add frozen Oumph! Chunks and cook for 6-8 mins until fried. Season with salt and pepper.
  • Toss vegetables in dressing. Add cooked Oumph! Chunks.
  • Top the salad with coriander, mint, peanuts and red chilli.
  • Serve straight away.

Nutrition

Serving: 300gCalories: 228kcalCarbohydrates: 7gProtein: 14gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 310mgPotassium: 342mgFiber: 1gSugar: 5gVitamin A: 1306IUVitamin C: 28mgCalcium: 32mgIron: 1mg
Keyword asian, oumph, salad
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