I went to a Burmese restaurant with some friends the other night and was very impressed, so many great vegan salads! I decided to make up one of my own, a samosa salad. I had a box of 24 small samosas in the freezer, so this was a great “leftover salad” to make, and it tasted even better warmed up as leftovers the next day!
- 12 large or 24 small samosas (mine were pea and potato, naturally vegan)
- 1 bag shredded cabbage
- 1 bag shredded brussels sprouts
- 1 bag broccoli florets
- 1 container cherry tomatoes, halved
- mixture of Indian spices
- olive oil
- dressing of your choice (the two I used are below)
First put the samosas in the over to cook. Then add the broccoli to a cast iron skillet and start frying over medium heat until it starts to soften and get browned on the tips, about 5 minutes. Then add in the brussels sprouts and cabbage, and cook those until wilted, probably another 5-7 minutes.
Lastly add in the tomatoes and Indian spices, cook another 2-3 minutes and remove to a large bowl. When the samosas are done, mix those in. If they are large ones you probably want to cut them in half. Mine were small so I added them whole.
Put a big heaping serving on your plate and enjoy! For dressing: I made a new cilantro yogurt dressing. It was a bit bland, so we last minute added some left over peanut sauce on top!
The cilantro dressing:
In your blender combine 1 cup cilantro leaves, 2 Tbsp lime juice, 2 Tbsp garlic, 2 small containers of vanilla silk soy yogurt, 2 tsp vinegar, 1/4 cup olive oil, and a dash of salt.