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


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.



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


  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!


  • 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.


  • 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

Keywords: vegan, oriental salad, chinese chicken salad, vegetarian, salad, lunch