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Layered Garden Salad
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Vegan Layered Garden Salad

This Vegan Layered Garden Salad is perfect for your next dinner party, special occasion or Christmas Feast! Easy to prepare the day before! 

Servings: 6 servings
Ingredients
For the Salad:
  • 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
For the Cashew Sour Cream:
  • 3/4 cup cashews
  • juice of one lemon
  • 1/2 cup filtered water
  • Generous pinch of salt
For the Vegan Curried Egg:
  • 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
Instructions

  1. 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!