Vegan Schnitzel Salad Recipe
Vegan Schnitzel Salad is for lunch on Sweet Caramel Sunday! With simple ingredients, you will love the crunchy schnitzel crumb!
Servings: 6
Calories: 309kcal
Ingredients
Vegan Schnitzel Salad Recipe
- 4 vegan schnitzel patties
- ½ wombok (napa cabbage)
- 1 bunch shallots (green onions)
- 1 cup shaved almonds
- 1 tbsp chilli flakes
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 teaspoon peanut oil
- 100 grams oriental fried noodles
Vegan Schnitzel Salad Dressing
- ½ cup white vinegar
- 2 tbsp soy sauce
- 1 tbsp peanut oil
- 1 teaspoon garlic (minced)
- 1 tcp ginger (minced)
- 1 tbsp agave syrup
Instructions
Vegan Schnitzel Salad Method
- Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper
- Place schnitzel patties onto baking tray. Cook for 10 minutes, before turning and cooking for another 10 minutes
- Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl
- Remove outside layer of shallot, trim roots, then chop into small pieces
- Toast almond flakes in a pan on the stove until they turn a light golden brown
- Combine wombok, shallots, almonds and crunchy fried noodles in a large salad bowl
- Add sliced schnitzel pieces to salad bowl
- Dress and toss to combine
Vegan Schnitzel Salad Dressing Method
- In a small jar, combine vinegar, soy sauce, oil, garlic and ginger. Add lid and shake to combine
- Remove lid, add agave syrup and stir to combine
Video
Notes
- If you want a vegetarian option instead of a vegan recipe, you can use honey instead of agave syrup
- For a crispier crumb, you can shallow fry the schnitzel patties
- https://www.pinterest.com.au/pin/476748310552842400/
Nutrition
Calories: 309kcal | Carbohydrates: 30g | Protein: 13g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1048mg | Potassium: 499mg | Fiber: 6g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 22.5mg | Calcium: 176mg | Iron: 2.6mg