Vegan Chinese Chicken Salad

By Alexandra Caspero on March 5, 2011

 

Print
Vegan Chinese Chicken Salad

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

Vegan Chinese Chicken Salad

Vegan Chinese Chicken Salad

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: salad, healthy, dinner, lunch, vegan
  • Method: stove top, no cook
  • Cuisine: Chinese Inspired, American, Vegan

Description

Love Chinese Chicken Salad? Then you will LOVE this lighter, vegan version! Cabbage, lettuce, carrots, edamame, almonds, chow mein noodles and crispy seitan chunks covered in a sesame ginger dressing.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: salad, healthy, dinner, lunch, vegan
  • Method: stove top, no cook
  • Cuisine: Chinese Inspired, American, Vegan
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: salad, healthy, dinner, lunch, vegan
  • Method: stove top, no cook
  • Cuisine: Chinese Inspired, American, Vegan
Scale

Ingredients

Salad Ingredients: 

  • 8 ounces seitan pieces (I use packaged seitan, but I also love this recipe to make your own. See notes)
  • 1 tablespoon soy sauce
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • 1 head romaine lettuce, shredded
  • 4 cups shredded red cabbage
  • 1 cup shelled edamame
  • 2/3 cup shredded carrots
  • 1/3 chow mein noodles
  • 1/3 cup sliced almonds, toasted

Sesame Ginger Dressing: 

  • 3 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • pinch salt/pepper, as needed

Instructions

  1. Heat a cast-iron or heavy skillet over medium heat.
  2. Toss the seitan pieces with soy sauce, and then with the flour to coat. Add the olive oil in a single layer on the bottom of the skillet.
  3. Add the seitan to the skillet and cook, stirring occasionally, for 6-7 minutes until golden browned and crispy. Remove, and place on a paper towel and allow any excess oil to drain off. Let cool slightly while you prepare the salad.
  4. Combine all of the ingredients for the dressing together. Set aside.
  5. Combine the shredded lettuce, cabbage, edamame, shredded carrots, chow mein noodles and almonds together in a large bowl. Add the dressing and toss to combine, until well coated.
  6. Add in the seitan pieces and toss once more. Season to taste, adding salt/pepper as needed and enjoy!

Notes

  • I don’t always cook with seitan, so if you don’t want to use it, then my crispy tofu cubes would be awesome in this!
  • If you use this recipe to make seitan, then you don’t need to batter it with soy sauce/flour first.

Nutrition

  • Serving Size: 1/4th recipe
  • Calories: 466
  • Sugar: 17.1g
  • Sodium: 347mg
  • Fat: 25g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 25.3g
  • Cholesterol: 0g

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

FREE 7-DAY COURSE + COOKBOOK

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(no comments) leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Flipboard