Big salads gone meatless! Vegan Chinese Chicken Salad aka Chinese No-Chicken Salad has all the flavor of the classic dish, without the meat.
I’m in a “mega salad” mood right now. It could be because cool season lettuce tastes delicious right now, and we have some yummy red and green leaf kale and lettuce growing in our yard just begging to be made into a giant salad.
I am so in 💜❤💚💛💙 with our winter garden greens right now. 🍃🌿🌱 everything in this bowl was grown in our front yard.
I’m talking about the kind of salad where you put handfuls of greens into a large bowl, then you top that with everything in your fridge, then dressing, then fork it into your mouth while you watch Downton Abbey on the couch.
There are just so many salad possibilities… Maybe my lust for salad could be a recurring blog feature… Gears are turning… chinese “no-chicken” salad | boardsandknives.com Anyway, the flavor of old school Chinese Chicken Salad has been on my mind lately. Did you know that Chinese Chicken Salad is not Chinese at all, and was actually invented by Wolfgang Puck? Well now you know. Maybe I’ve been craving mandarin oranges, or those little crunchy noodles, but I just love that sweet & tangy flavor combination. My vegan Chinese chicken salad uses baked tofu or tempeh, with a mix of greens, scallions, thinly sliced kohlrabi, avocado and something I’m calling “broccoli dust”, all under a sweet vinaigrette.
Broccoli dust is simply my way of using up raw broccoli by pulsing it in the food processor until it has transformed into little broccoli granules. That way in my mind, it’s more like a fun sprinkly condiment and less like slightly foul-tasting trees.
If you can’t find kohlrabi, use shredded cabbage, which has a similar flavor. The vinaigrette is on the sweet side – you can season it to taste with more soy sauce or tamari.