Vegan Chinese Chicken Salad
Transform your mealtime with this vibrant and protein-packed Vegan Chinese Chicken Salad, a plant-based twist on a beloved classic! Featuring tender, savory soy curls perfectly rehydrated and tossed with a colorful medley of crisp green and red cabbage, crunchy carrots, and refreshing cucumber, this salad is as visually stunning as it is delicious. A zesty sesame-ginger dressing, made with hints of garlic, rice vinegar, and maple syrup, ties everything together, balancing sweet, tangy, and umami flavors. Topped with toasted almonds and sesame seeds for added crunch, this dish is not only satisfying but also gluten-free and dairy-free, making it perfect for any crowd. Ready in just 30 minutes, this refrigerated-friendly recipe is ideal for meal prep, light lunches, or a refreshing appetizer. Ready to savor vegan comfort food at its finest?
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Recipe Information
Ingredients
- 2 cups soy curls
- 2 cups hot water
- 2 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 half cucumber, thinly sliced
- 3 scallions, chopped
- 0.5 cup cilantro leaves, chopped
- 0.5 cup sliced almonds, toasted
- 2 tablespoons sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha or other hot sauce (optional)
Instructions
Place the soy curls in a large bowl. Pour the hot water over them and let them rehydrate for about 10 minutes. Drain the water and gently press the soy curls to remove excess moisture.
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, and sriracha (if using) to make the dressing. Set aside.
In a large mixing bowl, combine the green cabbage, red cabbage, carrot, red bell pepper, cucumber, scallions, and cilantro.
Add the rehydrated soy curls to the vegetable mixture.
Pour the dressing over the salad and toss everything together until well-coated.
Sprinkle toasted almonds and sesame seeds over the salad and toss lightly just to combine.
Serve immediately or refrigerate for up to an hour for a chilled, more marinated flavor.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 55.7 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4734 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
