This crunchy sweet and savory Vegan Curry Salad is perfect for lunch or a potluck. Put it in a wrap or eat it by itself.
Sometimes life causes me to be flexible and I have to change things that I have planned. That was the case with this Vegan Curry Salad.
I was planning on making a curry salad with tofu, but because I wasn’t ready to go grocery shopping and needed to make lunch, I made it with soy curls instead.
If you have never used soy curls, I recommend trying them. They have a texture similar to chicken, so for people switching to a vegan diet who miss chicken, this is a good alternative.
They are similar to tofu in that they soak up the flavors they combine with. So if you try them without seasoning or sauce, you will be very disappointed. They are quite bland on their own.
This Vegan Curry Salad is good by itself, served over lettuce, or in a sandwich or wrap. It has a crunchy texture from the celery, apple, and cashews.
The Granny Smith apple adds some tartness, and the dried cranberries add sweetness. I used roasted and salted cashews to add a little more salt to the salad, and because I think roasted cashews just work better in this than raw cashews.
Other Recipes You Might Like
- Vegan Enchilada Grilled Cheese
- Veggie Sandwich with Basil Pesto Hummus
- ALT (Avocado, Lettuce, and Tomato) Wrap
- Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus
- Vegan Mexican Tortilla Pizza
Vegan Curry Salad
This Vegan Curry Salad has the perfect balance of flavors.
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Here are the soy curls I used to make the curry salad.
Vegan Curry Salad
- Prepare soy curls by adding hot water to them and letting them sit for 10 minutes. Drain the water and they are ready to use.
- In a separate bowl, mix vegan mayo and curry powder. Add soy curls, celery, Granny Smith apple, green onion, cashews, cranberries, and salt. Mix well. Serve over lettuce or in a sandwich or wrap.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.