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Vegan Chinese Chicken Salad

Chinese Chicken Salad.png
Chinese Chicken Salad.png

It's a vegan dish so delicious, you'll never miss the meat! Julie Hasson, cookbook author and private chef, joined us to share her recipe for a revamped Chinese Chicken Salad:

Vegan Chinese Chicken Salad

Serves 3 to 4

Salad:

  • 2 cups vegan chicken strips or sautéed tofu
  • 2 teaspoons olive oil
  • 6 cups romaine or iceberg lettuce, thinly shredded
  • 2 cups red cabbage (about 1/4 head red cabbage), shredded
  • 3 Persian cucumbers, sliced
  • 1/2 cup thinly sliced scallions (about 3)
  • 4 seedless Mandarin oranges or tangerines, peeled and separated into segments
  • 1/2 cup dry roasted peanuts or cashews or sliced almonds
  • 2 tablespoons sesame seeds

Ginger Dressing:

  • 1/4 cup peanut butter powder
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons gluten-free soy sauce (or regular)
  • 2 tablespoons agave nectar
  • 3 cloves garlic, pressed or minced
  • 2 to 3 teaspoons grated fresh ginger (depending how gingery you like it)

Salad: In a large skillet add 2 teaspoons oil and heat over medium heat. Add the vegan chicken and sauté about 2 minutes. Remove to a plate to cool.

In a large bowl, combine the shredded lettuce, red cabbage, cucumber, carrot, scallions, Mandarin oranges, cooled vegan chicken, peanuts, and sesame seeds.

Ginger Dressing: In a bowl, whisk together the peanut butter powder, sesame oil, rice vinegar, soy sauce, agave, garlic, and ginger. Whisk until smooth. Pour dressing over salad, toss to combine and serve.

Copyright © 2018 Julie Hasson

For more great food information and delicious recipes, visit Julie's website.