Prep Time: 15 minutes Total Time: 15 minutes Yield: 4 1x Category: Appetizer, dinner, Salad Cuisine: asian Diet: Vegan
Description
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! Enjoy!
Ingredients
Instructions
Ingredients
SALAD
3 cups of shredded Napa cabbage
1 cup of thinly sliced purple cabbage
1 cup of shredded carrots
1 can of chickpeas (drained and rinsed)
3 green onions (white and green parts sliced into thin rounds)
1 cup of fresh cilantro (roughly chopped)
1 cup of mandarin oranges in juice (juice drained)
⅓ cup of slivered almonds (toasted)
1 teaspoon of black sesame seeds (optional)
DRESSING
⅓ cup or soy sauce
¼ cup of granulated sugar
3 tablespoons of toasted sesame oil
2 tablespoons of rice vinegar
½ teaspoon of ground ginger
½ teaspoon of garlic powder
Instructions
In a large serving bowl, add the Napa cabbage, purple cabbage, carrots, chickpeas, green onions, and cilantro and mix well.
In a small bowl, add all dressing ingredients and whisk together vigorously until fully combined.
Drizzle dressing evenly across the salad, mix well, and top with mandarin oranges, toasted almond slivers, and black sesame seeds. Serve and enjoy!
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.
