Vegan Chinese Salad
Hello & Happy Tuesday!!
While I love veggie packed meals, a lot of the time salads can fall flat if not done right. My ideal salad has to be colorful, contain a variety of textures, and combine both savory and sweet with a hint of heat for me to feel satisfied. (true story)
Cue the vegan Chinese salad!
For the past few years I’ve been enamored with cabbage salads. Whether it be the traditional purple or white, savoy, or even brussels! I find cabbage salads to be more fun, provide more flavor, texture, nutrients, and are more filling!
What I love about this particular salad is that it foots the bill in all areas! Its bright, colorful, affordable, effortless, filling, nutrient dense while simultaneously flavorful and can be enjoyed during any season! Also, the peanut dressing has no added sugar and uses only fresh orange unlike typical recipes!
If you’re looking for the perf salad thats savory, sweet, with a little bit of heat.. You have to try my vegan Chinese Salad!
Why this recipe rocks:
Sweet n’ spicy
Non vegan approved
Eat Drink Shrink
Serves 2 salads
20 minPrep Time
20 minTotal Time
- • 3/4 cup shredded purple cabbage
- • 3/4 cup shredded napa cabbage
- • 1 cup finely sliced baby bok choy (about 1 small)
- • 1 small carrot, grated
- • 1 tablespoon green onions
- • 1 tablespoon chopped cilantro
- • ¼ cup crushed peanuts
- 1/2 cup chinese noodles
- 1 cup firm tofu
- 2 tbsp black sesame seeds
- • ¼ cup creamy peanut butter
- • 2 tablespoons soy sauce
- • 2 small cloves garlic, pressed through garlic press
- • 2 tablespoons rice vinegar
- 1 tsp ginger
- • 1-2 teaspoons sriracha sauce (more or less depending on spice level desired)
- • 1 tablespoon sesame oil
- • 1 tablespoon water
- 1/2 orange (juice)
- 1/2 lime (juice)
- Prepare the salad by thinly chopping all ingredients and add in the cilantro and scallions, to a bowl. For the peanut dressing place all ingredients into a bowl, and whisk together until completely smooth and combined; use immediately, or keep in a covered container in fridge until ready to use.
- To make the tofu. Throw in a medium size pan on med/high heat with a drizzle of sesame oil. Cook on each side for 5 minutes to get a good sear. Coat with black sesame seeds.
- To serve add in about 2 tablespoons of the Spicy Peanut Dressing, toss and coat,, and top with crushed peanuts and chinese noodles.
If you’d like to prepare this ahead, you can make the salad but don’t toss with the dressing—just keep it cold in the fridge