Vegan Sausage with Crunchy Vietnamese Cabbage, Edamame & Mint Salad

Step 1

Wash and dry the fresh produce.

Step 2

Place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Step 3

Juice limes into a large bowl.

Step 4

Add soy sauce, oil, sugar, and chili-garlic sauce to the bowl with the lime juice; whisk to combine the dressing.

Step 5

Peel, halve, and thinly slice the shallots into half-moons; add to the bowl with the dressing.

Step 6

Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise into shreds. Add to the bowl with the dressing.

Step 7

Trim cucumber, halve lengthwise, and thinly slice crosswise; add to the bowl and set aside.

Step 8

Preheat a large skillet over medium-high heat.

Step 9

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausages and cook, turning occasionally, until warmed through, about 5 minutes (or cook sausages according to package instructions). Remove to a plate.

Step 10

While the sausages are cooking, peel, trim, and coarsely grate carrots; add to the bowl with the other veggies.

Step 11

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl along with the edamame and toss to combine the salad.

Step 12

Thinly slice sausages.

Step 13

To serve, divide salad and sausage slices between plates or bowls. Enjoy!