Linda Hendrickson
Tablet Weaving and Ply-Splitting Books, Tools & Kits

Recipe for Soy Curls Salad

Adapted from a recipe by Kim Campbell.

4 ounces Soy Curls
1/2 cup Seed Dressing (recipe below)
1 celery stalk, small diced
1 carrot, shredded
1/4 cup pickle relish
1 tsp. dried dill
1T Dijon mustard
1 cup grapes, chopped (optional)

Re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. When they are soft and hydrated, drain and squeeze out the excess water. I put some of the soy curls (about 1/3 at a time) in a wire mesh strainer and press them with the back of a soup ladle to accomplish this.

Put the hydrated soy curls in a pile on a cutting board and chop them with a chef's knife until desired size is achieved. Or just look for the pieces you think are a little too big and cut them into the size you want.

Place the chopped soy curls into a medium size mixing bowl and add remaining ingredients. Mix together until ingredients are well combined.

Place bowl in refrigerator until salad is chilled.

Seed Dressing

Adapted from "Healthy Caesar Dressing" at

Makes about 2-1/2 cups.

3 T raw green pumpkin seeds
3 T raw sunflower seeds
3 T sesame seeds
1 cup unsweetened soy milk
1/4 cup nutritional yeast
1/8 tsp. chipotle chili powder
1/2 tsp. garlic powder
2 T frozen lemon cubes (or fresh juice)
1 tsp. reduced-sodium tamari
1 T apple cider vinegar
2 T Dijon mustard (or stone ground)
1 cup water, divided

Put all ingredients except about 1/2 cup water in Vitamix and blend about 1 minute. Pour into quart-size canning jar. Put remaining water in Vitamix and blend for about 10 seconds. Pour into jar. Stir well.

Dressing will thicken up in the refrigerator.

Store in an airtight container for up to 5 days. Stir before using if dressing has separated.


This page created on October 9, 2023.