Vegetarian Chinese Chicken Salad
Elevate your lunch or dinner game with this vibrant and refreshing Vegetarian Chinese Chicken Salad, a plant-based twist on a classic favorite that’s bursting with flavor and texture. Crisp napa cabbage, crunchy carrots, and colorful red bell pepper provide a fresh base, while tender plant-based chicken strips, toasted almonds, and crispy chow mein noodles add substance and satisfying crunch. The zesty homemade dressing, made with soy sauce, rice vinegar, honey, and a hint of ginger and garlic, ties everything together with irresistible Asian-inspired flair. Garnished with fragrant cilantro and toasted sesame seeds, this quick and easy recipe is perfect for busy weeknights or impressing guests. Ready in just 25 minutes and packed with nutritious veggies, this vegetarian Chinese chicken salad is a feel-good dish you’ll crave again and again!
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Recipe Information
Ingredients
- 250 grams plant-based chicken strips
- 1 medium head napa cabbage
- 2 medium carrots
- 1 medium red bell pepper
- 3 stalks green onions
- 0.5 cup cilantro
- 1 cup chow mein noodles
- 0.5 cup sliced almonds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1.5 tablespoons honey
- 1 teaspoon fresh ginger
- 1 large garlic clove
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon toasted sesame seeds
Instructions
Begin by preparing the vegetables: finely shred the napa cabbage, peel and julienne the carrots, thinly slice the red bell pepper, and chop the green onions. Roughly chop the cilantro leaves.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, freshly grated ginger, minced garlic, black pepper, and salt to create the dressing. Set aside.
Heat a non-stick skillet over medium heat and lightly toast the sliced almonds until golden brown, about 3 minutes. Remove from heat and let cool.
In the same skillet, heat a little oil and cook the plant-based chicken strips according to package instructions until they are golden brown and warmed through. Remove from heat and let cool slightly.
In a large salad bowl, combine shredded napa cabbage, julienned carrots, sliced red bell pepper, chopped green onions, chopped cilantro, cooked plant-based chicken strips, chow mein noodles, and toasted almonds.
Pour the prepared dressing over the salad ingredients, and toss gently to ensure everything is evenly coated.
Sprinkle the toasted sesame seeds on top before serving.
Serve the salad immediately as a refreshing and flavorful meal.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 55.4 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3173 mg | 68% | |
*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.
