For being vegan, I don’t eat alot of salads. I gotta make sure I get protein, and I’m lazy about all the work that goes into making salad. I like ALOT of stuff in my salad. Oh, and I hate most bottled dressings, so that means I usually have to make my own on top of everything. And dressings usually have alot of oil in them, which is a big turn off to me.
But I am a vegan who LIKES a good salad. Just usually when someone else makes it.
I found this recipe to make a chinese chick’n salad. And it was totally worth all the time it took to make it. And the dressing had no oil in it. Yum. Yum. Yum.
I made a big batch of it, kept the seitan and the dressing seperately and will make individual salads for me for lunch this week.
Here’s my take on it:
1 package uptons seitan (or tofu, or some other protein)
1 small head lettuce, chopped
1/2 cup napa cabbage, chopped
2 large green onions, sliced
2 carrots, sliced into sticks
1/4 cup cilantro, chopped
2 tbsp shaved almonds
2 tbsp sesame seeds
1 oz. saifun noodles*
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp white vinegar
1 tbsp soy sauce
1 tsp garlic, minced
1 tsp ginger, minced
salt and pepper, to taste
- Cook your seitan until its ready.
- In a large bowl, combine the lettuce, cabbage, green onions, carrots, cilantro, shaved almonds, and sesame seeds. Mix.
- In a small bowl, combine the dressing ingredients: rice vinegar, sugar, white vinegar, soy sauce, garlic, ginger, salt, and pepper.
- When seitan is done cooking, add to the salad bowl. Warm up some peanut oil in a pan and fry the saifun noodles. They should only be in there a few seconds and immediately puff up when they hit the hot oil. Dry on paper towels to get rid of excess oil.
- Add the salad dressing to the salad mixture. Toss in the large bowl.
- On a large plate or bowl, lay the crispy saifun down, then top with the salad.