This is a knock-your-socks-off salad featuring Soy Curls, vegan mayonnaise, veggies, and herbs. Soy Curls have a meaty, chewy texture that will fool your most avid meat-eating friends. Serve on bread or rolls with your favorite toppings—we like lettuce, sprouts, sliced tomato, cucumber, and red onion.
Health Benefits – soy free, nut free, gluten free
Prep: 20 Minutes | Servings: 4
Ingredients
4 ounces Butler Soy Curls
¾ –1 cup plant-based mayonnaise
2 tsp lemon juice
2 celery stalks, small diced
1 carrot, shredded
3 green onions, sliced
¼ cup chopped dill pickles or dill pickle relish
1 cup seedless red or green grapes, chopped
2 Tbsp chopped fresh dill
2 tsp Dijon mustard
½ tsp sea salt or to taste
¼ tsp black pepper
Method
- Put the Soy Curls in a bowl and cover with warm water. Soak for 10 minutes or until fully rehydrated. Drain and squeeze out the excess water. Pulse the Soy Curls in a food processor until a fine texture is achieved.
- In a medium bowl, combine the Soy Curls, mayonnaise, lemon juice, celery, carrot, green onions, pickles, grapes, dill, mustard, salt, and pepper. Mix until the ingredients are well combined. Serve immediately as a sandwich, wrap, or salad. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Tips
- Store Soy Curls in the refrigerator or freezer to keep them fresh. Soy Curls are an all-natural product that does not contain any preservatives or additives. They also have natural fats and will go rancid if stored in your pantry for long periods.
- You can substitute smashed chickpeas for the soy curls.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 01 May, 2024.
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