Butler's Soy Curls provide the basis of this simple, yet satisfyingly delicious salad. Enjoy Butler's Soy Curl Salad!
Butler's Soy Curls are one of my favorite things. They are a firm, chewy chameleon that takes on the flavor of anything you cook them with. This recipe isn't cooked, though the Curls are rehydrated in boiling water, so maybe that counts as cooking. You can learn more about my history of them in the Mongolian Soy Curl recipe.
This is a super satisfying lunch. Use a really potent mustard to give it a spiciness. It goes well on whole grain bread or as a wrap as you see here. You can jazz it up in so many ways, add za'atar, Aleppo pepper, curry powder, or any of a number of things. You can even give it an Asian flair by adding Gochujang Sauce!
It is really excellent with Kimchi as well! The recipe I use for making Kimchi comes from The Simple Veganista. It is super simple to make and is really quite tasty.
Enjoy!
Related
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- Chickpea of the Sea
- Cabbage and Sauerkraut Slaw
- Asian Slaw with Almond/Ginger Dressing
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Recipe
Butler's Soy Curl Salad
Ingredients
- 1 bag Butler's Soy Curls
- 1 tablespoon poultry seasoning
- 4 ribs celery
- 1 bunch scallions
- 1 tablespoon dill
- 1 cup mayonnaise vegan
- ½ cup mustard whole grain
Instructions
- Bring approximately 6 cups or more of water to a boil and add in the poultry seasoning. Let it sit for 5 minutes to let the flavors of the seasoning release into the water. Pour the water over the Curls in a bowl and let rehydrate for at least 10 minutes.
- Once the Curls are rehydrated, squeeze as much liquid from them as you can. I usually do at least 2 squeezings.
- Place the Curls in another bowl and add the rest of the ingredients. Adjust the seasonings and sauces to your liking.
- Enjoy!
Andrew Gorman says
I really loved this! It reminded my wife of one of her childhood favorites. I made it for a potluck and both vegans and non-vegans wanted the recipe. It's so simple to make too. I wound up using a garlic whole grain mustard, which was a little bitter. I added some lime juice to neutralize the bitterness. That worked well, but next time I think I will choose a different mustard.