Best Yin Yang Salad Recipes

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YIN & YANG TOFU SALAD WITH PEANUT-SESAME DRESSING



Yin & Yang Tofu Salad With Peanut-Sesame Dressing image

This delicious main dish salad is a perfect balance between the crunchiness of the vegetables and the rich and creamy peanut dressing. If you have any leftover salad, you can turn this recipe into a "Quick Soba Noodle Surprise" by tossing 4 cups of the salad (about 1/4 of the recipe) with 1 pound of cooked, cooled soba noodles and 2 tsp toasted sesame oil. Add 1/2 cup of cubed Ginger Tofu and dressing. Recipe is from "The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian" based on the vegan LA restaurant of the same name. Recipe requires at least 4 hours marinating time for the tofu.

Provided by blucoat

Categories     Salad Dressings

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 23

4 cups shredded napa cabbage
3 cups shredded red cabbage
2 carrots, peeled and julienned
2 1/2 inches piece daikon radishes, peeled and julienned
10 green onions, julienned
2 tablespoons toasted sesame seeds
2/3 cup creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tablespoons water
2 tablespoons tamari
1 tablespoon fresh ginger
2 garlic cloves
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes (if you love spice, use more)
1 cup lightly packed fresh cilantro leaves
2 (12 ounce) containers water-packed extra firm tofu
2/3 cup tamari
1/4 cup brown rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon canola oil

Steps:

  • Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
  • Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
  • Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
  • Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
  • Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 488.2, Fat 34.4, SaturatedFat 5.9, Sodium 2308.9, Carbohydrate 29.9, Fiber 6.8, Sugar 16.1, Protein 23.4

YIN AND YANG SALAD WITH PEANUT-SESAME DRESSING



YIN AND YANG SALAD WITH PEANUT-SESAME DRESSING image

Yield 4 servings

Number Of Ingredients 8

4 cups shredded napa cabbage
3 cups shredded red cabbage
2 carrots, peeled and julienned
1 (2 1/2-inch) piece daikon radish, peeled and julienned
10 green onions (white and green parts), julienned
1 cup Peanut-Sesame Dressing (recipe follows)
4 cups 1/2-inch cubes chilled ginger tofu (recipe follows)
2 tablespoons toasted sesame seeds

Steps:

  • Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve. See separate recipe for Peanut-Sesame Dressing

YIN YANG SALAD



Yin Yang Salad image

I made up this salad to have a balance of sweet and sour. I didn't add much oil so I can eat almost the whole bowl in one setting. It makes a great lunch! I hope you like it!

Provided by ChefLee

Categories     Lunch/Snacks

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons fresh lemon juice (1/2 lemon)
1 garlic clove, crushed and easy chopped
1 teaspoon rice wine vinegar
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce
2 teaspoons honey (pref. raw thick type)
1/2 teaspoon canola oil
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 red bell pepper, seeded and chopped into cubes
1 mango, peeled and cubed
1 avocado, cubed
1 jalapeno, seeded and chopped

Steps:

  • In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
  • In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
  • Add the marinade to the salad and toss to coat. Enjoy!

Nutrition Facts : Calories 1074.2, Fat 37.6, SaturatedFat 5.1, Sodium 1502.5, Carbohydrate 171, Fiber 38.4, Sugar 47, Protein 28.3

YIN YANG CHICKEN NOODLE SALAD



Yin Yang Chicken Noodle Salad image

Make and share this Yin Yang Chicken Noodle Salad recipe from Food.com.

Provided by dojemi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon gingerroot, minced
1 teaspoon red pepper flakes
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons peanut oil
2 tablespoons sesame oil
1 lb chinese noodles or 1 lb linguine
1 cup carrot, julienne
1 cup celery, julienne
1 cup English cucumber, julienne
1/2 cup scallion, thinly sliced on a diagonal
1 1/2 boneless skinless chicken breasts, cut in strips and sauteed
1 tablespoon cilantro, finely chopped
1 teaspoon cilantro, finely chopped
2 teaspoons black sesame seeds
2 teaspoons sesame seeds
boston lettuce or savoy cabbage, leaves

Steps:

  • In a small bowl, whisk together the ingredients for the dressing.
  • Set aside.
  • Cook the noodles/pasta in boiling salted water according to the instructions on the package.
  • Rinse in cold water and drain for cold salad or drain and place in a large bowl if serving immediately.
  • Add the vegetables and chicken to the pasta.
  • Pour in the dressing and toss to coat evenly.
  • Sprinkle with the cilantro and sesame seeds.
  • Toss to coat.
  • To serve, line a plate or bowl with the lettuce/cabbage leaves.
  • Top with salad and enjoy!

Nutrition Facts : Calories 843.5, Fat 50.8, SaturatedFat 7.5, Cholesterol 25.7, Sodium 2446.9, Carbohydrate 78.9, Fiber 6.7, Sugar 9.4, Protein 23.1

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