Vegan Chinese Chicken Salad

Print Recipe

4.86 from 7 votes

Vegan Chinese Chicken Salad

A fresh and delicious vegan Chinese Chicken Salad—a plant-based spin on the asian-inspired dish found on many restaurant menus. Instead of chicken we're using the beloved protein-packed chickpea or tofu! Enjoy!

Prep Time15

Total Time15

Course: Appetizer, dinner, Salad

Cuisine: asian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 262kcal

Author: Michelle Cehn

Ingredients

Salad

3 cups shredded Napa cabbage
1 cup thinly sliced purple cabbage
1 cup shredded carrots
3 green onions white and green parts sliced into thin rounds
1 cup fresh cilantro roughly chopped
1 cup mandarin oranges in juice juice drained
⅓ cup slivered almonds toasted
1 15-ounce can chickpeas drained and rinsed, or extra-firm tofu, torn into chunks
1 teaspoon black sesame seeds optional

Dressing

⅓ cup soy sauce
¼ cup granulated sugar
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
½ teaspoon ground ginger
½ teaspoon garlic powder

Instructions

In a large serving bowl, add the Napa cabbage, purple cabbage, carrots, green onions, cilantro, mandarin oranges, and slivered almonds and mix well.
Top the salad with your choice of chickpeas or tofu and sprinkle with black sesame seeds if using.
In a small bowl, add all dressing ingredients and whisk together vigorously until fully combined. Or use a small jar to combine the ingredients, seal tightly, and shake until combined.
Drizzle the dressing evenly across the salad and mix well. Serve and enjoy!

Video

Notes

This salad is best enjoyed fresh since the purple cabbage will turn the chickpeas purple over time. If you'd like to prep it in advance, keep the dressing separate from the salad until you're ready to eat it.

Have extra Napa cabbage? Shred it up and toss it in the salad! There should be plenty of dressing to cover more greens.

Have extra dressing? Store it in a sealed container in the fridge and use it for your other salads throughout the week!

Nutrition