We're making summer salads but with a few delicious upgrades! All vegan, gluten-free, healthy and delicious! Vegan Chicken Salad, Purple Coleslaw and Grilled Green Onion & Potato Salad

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*Grilled Green Onion Potato Salad*
3  lbs. mini potatoes (red, yellow, mixed)
1 bundle of green onions, wilted tips and roots removed
½ tbsp neutral oil
Salt and pepper to taste
1 cup corn, fresh, canned or frozen
1 celery stalk, finely chopped
⅓ cup vegan mayo
2 tbsp lemon juice
1 tbsp ACV
1 tbsp dijon mustard
¼ cup chopped dill
1 tsp Old Bay seasoning


1. Bake the potatoes whole at 425ºF for 45 minutes. Be sure to poke many holes in the potatoes before baking them. Remove potatoes from the oven and let cool completely, then cut into 1½” chunks.
2. Heat a skillet over high heat and warm the oil until shimmering. Cut the green onions in half and carefully place in the hot skillet, season with salt and pepper, and allow them to blacken slightly for about 4 to 5 minutes per side, turning to grill both sides. Once softened and charred, remove from pan and let cool completely. Once cooled, cut into 1cm pieces.
3. In a small bowl, combine the vegan mayo, lemon juice, ACV, dijon mustard, dill, old bay seasoning and salt and pepper to taste. Set aside.
4. Add a handful of the baked potatoes to a large serving bowl and mash with a fork until creamy. Add the remaining baked potatoes, charred green onions, corn, celery and the sauce and combine well with a wooden spoon.
5. Cover and chill in the fridge for an hour or up to overnight. Enjoy!


*VEGAN CHICKEN SALAD RECIPE*
½ bag Butler Soy curls, rehydrated, chopped and chilled
1 stalk celery, finely diced
⅓ cup red onion, finely diced
¼ cup vegan mayo
⅓ cup diced gherkin pickles OR ⅓ cup sweet green relish
⅓ cup dried cranberries
2½ tbsp dijon mustard
1 tbsp lemon juice
1 tsp acv
2 tsp garlic powder
½ tsp salt
pepper to taste
Optional: ½ tsp smoked paprika

1. Combine all ingredients in a large bowl and mix very well together with a spatula until it's a well incorporated mixture. Dollop that salad on a bed of greens, enjoy it in a sandwich, spoon onto crackers, or just eat it straight out of the bowl! The possibilities are endless.


*PURPLE COLESLAW*
1 head red cabbage, core removed
3 medium carrots
6 spring onions
½ cup sunflower seeds
½ cup dried cranberries
1 block silken tofu
2 tbsp apple cider vinegar
2 tbsp dijon mustard
1 tbsp maple syrup
1 tsp garlic powder
⅓ cup vegan mayonnaise
salt + pepper, to taste

INSTRUCTIONS:
1. Start by making the coleslaw dressing. Place the silken tofu in the bowl of your food processor or high-speed blender.
2. Add in the vegan mayo, maple syrup, apple cider vinegar, and dijon mustard. Secure the lid, and blend on high until almost completely blended and creamy. Add in your salt and pepper, blend again and adjust your amounts to taste if needed.
3. With the slicing blade assembled on your food processor, shred your cabbage slices and carrots. *If you don't have a food processor you can just finely chop your cabbage*
4. Transfer shredded cabbage and carrots to a large salad bowl. Add the green onion, dried cranberries, and sunflower seeds and mix until well incorporated. Pour in the dressing and mix until everything is completely coated.
5. Garnish with more green onion, and enjoy!

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CONTACT: janelle@steamyvegan.com

Timestamps

0:00 - Introduction
0:30 - Vegan Potato Salad
3:46 - Vegan Chicken Salad
5:57 - Vegan Coleslaw Salad

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