Description
This salad is so good! I like to make a double batch of the dressing and keep extras in my fridge for quick salads.
Ingredients
2 cups vegan chicken strips (Beyond Meat Grilled Chicken strips) or sautéed tofu
2 teaspoons olive oil or pan spray
6 cups romaine or iceberg lettuce, thinly shredded
2 cups red cabbage (about 1/4 head red cabbage), shredded
3 Persian cucumbers, sliced
1/2 cup thinly sliced scallions (about 3)
4 seedless Mandarin oranges or tangerines, peeled and separated into segments
1/2 cup dry roasted peanuts or cashews or sliced almonds
2 tablespoons sesame seeds
1/4 cup peanut butter powder
2 tablespoons toasted sesame oil
2 tablespoons seasoned rice vinegar
2 tablespoons gluten-free soy sauce (or regular)
2 tablespoons agave nectar
3 cloves garlic, pressed or minced
1 tablespoon grated fresh ginger
Instructions
- In a large skillet add 2 teaspoons oil and heat over medium heat. Add the vegan chicken and sauté about 2 minutes. Remove to a plate to cool.
- In a large bowl, combine the shredded lettuce, red cabbage, cucumber, carrot, scallions, Mandarin oranges, cooled vegan chicken, peanuts, and sesame seeds.
- In a bowl, whisk together the peanut butter powder, sesame oil, rice vinegar, soy sauce, agave, garlic, and ginger. Whisk until smooth. Pour dressing over salad, toss to combine and serve.
- Category: Salad
