January 28, 2019
Vegan Chinese Chicken Salad

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

vegan chinese chicken salad

This is the kind of salad that I actually want to eat in January.

Winter in St. Louis is mostly filled with gray skies, a quick snowfall every week or so and dark, dreary days. I am made for California weather and consider anything below 50 degrees to be freezing, so this time of year is decidedly not my favorite. Perhaps my time in Sacramento softened me, but it becomes much harder for me to get excited about raw vegetables from now until early April.

Well, not with this salad! It’s part slaw, part amazing crunch, part yummy, yummy dressing and has fried faux-chicken on top! It’s warm, hearty and oh, so satisfying.

close up shot of the chinese chicken salad

Vegan Chinese Chicken Salad

This is my healthier version of Chinese Chicken Salad. You know the one. Sometimes it had crushed ramen noodles on it, sometimes it had lots of fried chow-mein noodles, but it always had tangy sesame dressing and warm chicken.

It was one of my favorite salads as a kid, so I veganized it!

I actually don’t have too many seitan recipes on here, but that’s not because I find anything wrong with seitan. We just don’t eat too much of it. My plant-based protein choices are usually either tofu, tempeh or beans/lentils. I kind of forget about seitan, but this recipe makes me want to eat it more.

You can make your own but… who has time for that? I just buy a package at the store, season it a bit and then lightly fry it. So much easier than making it yourself. I used Upton’s Chicken for this recipe and I think it works really well, but any brand should do.

Yes, I want you to fry it. Because it tastes so good and the little crispy, fried faux chicken pieces warm the entire salad up. It’s ok! We are eating lots and lots of vegetables in this one, so a little fried chicken works.

I also want you to add in sliced almonds and chow-mein noodles, though those are optional. Sometimes I love the extra crunch and sometimes I don’t, but I always like the almonds! They pair so perfectly with the sesame dressing.

this vegetarian salad is packed with lots of colour and nutrients This oriental chicken salad is light, crispy and delicious

That’s it! Perfect for Meatless Monday, this vegan Chinese chicken salad is the answer to dreary winter days! xo

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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

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

4 comments
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  1. We had this salad for dinner last night along with potstickers and it was so delicious. I didn’t have romaine, so I just used some green cabbage instead. Our whole family loved it. Thank you!

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