Carrot Ginger Salad
Two elements are necessary to make a salad satisfying: a savory component and a protein source. In non–vegan salads, meat is usually responsible for filling these requirements. However, there' s no reason a salad can' t be savory and protein–rich in addition to cruelty–free. In this Asian–style salad, sautéed mushrooms add a meat–like, umami element while edamame packs in protein. For an extra filling meal, top with tofu, tempeh, or sesame sticks. One final element is also required: a good dressing. I don't know about you, but squeezing a lemon over a pile of greens just doesn't do it for me. Instead of a sad pile of vegetables, you get a sad pile of vegetables with a hint of lemon. Don't do this to yourself. Carrot ginger dressing adds much needed flavor and makes this salad extra edible.
Sautée mushrooms with soy sauce, salt, and pepper. Chop veggies and assemble salad.
I recommend trying Trader Joe' s Carrot Ginger Miso Salad Dressing. The dressing is kept in the refrigerated section of the store and tastes like a fresh purée. If you have the time, you could make a very similar dressing at home using the ingredients listed on the bottle, sesame oil, and a high–speed blender or a food processor. I used frozen, shelled edamame. It' s low effort and, as I tend to use small amounts at a time, I don' t end up wasting any in the fridge.