Asian Soy Curl Salad
[Vegan]

To Make the Dressing:

1. Make the dressing by combining the ingredients in a bowl and mixing well. Taste for any seasoning adjustments and set aside.

To Make the Soy Curls:

1. Empty the soy curls into a large bowl and cover with hot water. Let sit for 10 minutes until softened. Drain and squeeze out any excess liquid. Pat dry. Toss with flour and the spices.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the soy curls in a single layer (cook in batches if necessary). Let cook for about 5 minutes, or until they start to brown. Toss the soy curls and continue to cook, adding oil in small amounts if necessary, until the soy curls are browned and crisp. Transfer to a bowl and set aside.

To Make the Salad:

1. In a large salad or mixing bowl, combine the lettuce, spinach, cabbage, carrots, and onions. Toss with some of the dressing. Let sit for a few minutes to soften the carrots and cabbage.
2. Distribute the salad into serving bowls. Top with alfalfa sprouts and almond slivers. Top with soy curls and garnish with sesame seeds. Serve with extra dressing.