Recipe adapted from Eric Kim of the New York Times!

Ingredients for the dressing

• 3 tablespoons rice vinegar
• 3 tablespoons toasted sesame oil
• 2 tablespoons peach or apricot preserves or fig jam 
• 2 tablespoons vegan mayo
• 1 tablespoon of tamari 
• ½ teaspoon onion powder
• 2 Serranos, minced 
• Salt

Assembling the salad

• 2 hearts of Romaine 
• 3 scallions, chopped
• Cilantro 
• Peanuts 
• Avocado 

Directions  

1. Clean and chop the Romaine lettuce and set aside.
2. To make the dressing, add all the ingredients to a large bowl and whisk to combine. Stir in the scallions and then add the Romaine lettuce. I usually find it needs another pitch of salt. Toss really well. 
3. Top with peanuts, avocado, and cilantro! You can also add tofu or any other protein you like.