Dandelion salad with vegan tuna

Ingredients for 3 servings:

• 3 handfuls of dandelions
• 0.3 head of iceberg lettuce
• 1 onion(s)
• 25 ml olive oil
• 10 ml vinegar
• 4 tsp xylitol (sugar substitute)
• 2 tbsp mustard
• 1 tsp turmeric powder
• 1 pinch(s) of pepper
• 12 soy medallions or 24 soy cubes
• 10 ml soy sauce
• 2 tsp salt
• Flour for breading

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

for vegans and wild plant freaks

Cut 3 good handfuls of dandelion leaves into thin strips across the leaf direction. Also cut 1/3 of a head of iceberg lettuce into strips. Then slice an onion into rings and break it up neatly. Mix everything together in a salad bowl. For the vinaigrette, mix olive oil, vinegar, mustard, and xylitol into a vinaigrette and add pepper if desired. If you like it sweeter, feel free to add a little more xylitol—the sweet note goes really well with the bitter flavor of the dandelion. Add the vinaigrette at the end so the salad doesn’t become unnecessarily mushy or soggy. For the vegan tuna, soak the soy nuggets in salt and soy sauce for 1 hour beforehand. Optionally, coat them in flour and then fry them in a pan. (Insider tip: You can also soak the nuggets in nettle juice—this gives them an even more fishy flavor.) The vinaigrette also tastes great on the soy medallions or my vegan tuna substitute. The video for the recipe: https://www.youtube.com/watch?v=Lyn9DYozBdw&t=362s