Another family favourite! Mum used to make this Layered Garden Salad when I was a kid. It’s great for a dinner party, special occasion or part of a Christmas feast. It’s a delicious salad so I thought I would Veganize it!
It may sound strange, but this salad tastes better the next day. Not many salads taste good the next day, but this one does! Trust me!
I’ll let you in on a little secret! We used the same ‘egg mixture’ in this salad that we used for our Curried Egg Sandwiches recipe! It’s easy to make, and a winner in this salad! You may not use all of the mixture for this salad, so why not make a curried egg sandwich to enjoy too!?
If you love salad, please share this awesome recipe with your friends and family!
This Vegan Layered Garden Salad is perfect for your next dinner party, special occasion or Christmas Feast! Easy to prepare the day before!
- 3 cups iceberg lettuce chopped
- 2 cups peas
- 1 400g tin corn drained
- 2 medium sized mushrooms sliced
- 1 tomato sliced into wedges
- 1 Tbsp pine nuts toasted
- 1 Tbsp parsley chopped finely
- 3/4 cup cashews
- juice of one lemon
- 1/2 cup filtered water
- Generous pinch of salt
- 200g firm tofu
- 50g the inside of a young thai coconut finely diced(optional)
- 1/2 tsp seeded mustard
- 1 Tbsp pickle juice
- 3 Tbsp vegan mayonnaise
- 1 tsp curry powder
- 1/4 tsp kala namak (black salt)
- 1/4 tsp turmeric
- 1 small spring onion sliced finely
Put lettuce in the bottom of a glass salad bowl. Add peas, then corn, then mushrooms. Add the vegan curried egg mixture on top of the mushrooms, and then spread the cashew sour cream evenly on top. Top with tomato, toasted pine nuts and parsley. Put in the fridge overnight and serve the next day!