(RAW VEGAN) RICH Curry Plantain Salad Recipe
A raw vegan plantain salad tossed with curry seasoning, herbs, maple, olive oil, and sun-dried tomato richness.
(RAW VEGAN) RICH Curry Plantain Salad Recipe
A raw vegan plantain salad tossed with curry seasoning, herbs, maple, olive oil, and sun-dried tomato richness.
Key move
Dice the plantain and vegetables evenly, then coat them in the seasoned oil-maple dressing so every bite carries curry, herbs, and sun-dried tomato.
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The Setup
- Mixing Bowl
- Chef Knife
The Mise en Place
5 of 9Your prep station before cooking begins
Ingredients (0/9)
The finished dish tastes watery.
Drain wet produce well, add dressing gradually, and hold juicy ingredients until the final toss.
The seasoning tastes uneven.
Toss longer than feels necessary, then adjust with acid, salt, and herbs in small rounds.
The Method
MIX
In a large bowl, stir together the olive oil (3 tbsp), maple syrup (3 tbsp), RICH Curry Seasoning (1 tbsp), BLack to My Roots (½ tsp), and sun-dried tomatoes.
The dressing is glossy and the seasoning is evenly dispersed.
ADD
Add the diced plantain, purple onion (¼ count), red bell pepper (½ count), and chopped herbs to the bowl.
All salad components are in the bowl before tossing.
TOSS
Fold everything together until the produce is evenly coated in the curry-maple dressing.
Every piece is lightly coated and the sun-dried tomato bits are distributed through the bowl.
TASTE
Taste, then adjust with a small pinch of salt, more herbs, or a tiny splash of acid if the sweetness needs lift.
The salad tastes sweet-savory, aromatic, and balanced.
SERVE
Time-sensitiveServe right away, or chill briefly if you want the seasoning to settle into the plantain.
Dish is assembled and ready to serve.
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