Vegan Chinese Chick'n Salad Recipe
Ingredients:
For the Salad:
1 package (12 oz) vegan chick'n strips, cooked and sliced
6 cups Napa cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, julienned
1 bell pepper (any color), thinly sliced
1/2 cup edamame, shelled
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1/4 cup sesame seeds, toasted
1/4 cup sliced almonds, toasted
1 cup crispy chow mein noodles (optional)
For the Vegan Sesame Ginger Dressing:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup
1 tablespoon fresh ginger, grated
1 clove garlic, minced
Salt and pepper to taste
For Non-Vegan Option:
Shredded rotisserie chicken
Instructions:
In a large bowl, combine sliced vegan chick'n strips, Napa cabbage, red cabbage, julienned carrots, sliced bell pepper, edamame, green onions, cilantro, sesame seeds, and toasted almonds.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, salt, and pepper to create the vegan sesame ginger dressing.
Pour the dressing over the salad and toss gently until well coated.
For the non-vegan version, add shredded rotisserie chicken to the salad.
If desired, top the salad with crispy chow mein noodles for added crunch.
Serve and enjoy your Vegan Chinese Chick'n Salad!
