My Universal Cold Salad Dressing turns a Japanese takeout favorite into a protein-packed vegan cold salad.
Heat a nonstick or seasoned cast iron skillet on medium-high heat; add sesame oil. Squeeze excess liquid from hydrated Soy Curls, and add them to the hot pan. Saute until just golden browned, and slightly chewy. Turn the heat to low, and add teriyaki sauce. Stir continuously until the sauce is almost fully evaporated and stuck to the soy curls. Sprinkle on sesame seeds and set aside.
In a large bowl, combine chilled rice, onions, cabbage, edamame, and seasoned rice vinegar. Toss until the veggies are evenly distributed, and there are no longer any large clumps of rice. Add Universal Cold Salad Dressing, and stir. Taste for salt and seasoning, and add more dressing to taste.
Just before serving, stir in half of the Teriyaki “Chicken” Soy Curls, and more dressing to taste. Top the salad with the remaining soy curls, a drizzle of teriyaki sauce, green onion, cilantro, and sesame seeds.