A tangy dressing tossed with seitan and vegetables makes a delicious vegan alternative to Chinese chicken salad.
Yield: 4 servings
Time: 10 minutes
Tools
- knife
Ingredients
- ¼ c mayonnaise
- 2 T rice vinegar
- 2 T sesame oil
- 1 clove garlic, minced
- ½-inch piece of ginger, peeled and minced
- 2 c chicken-style seitan, diced
- ½ c carrot, grated
- 1 stalk celery, chopped
- ½ c toasted peanuts or almonds
- ¼ c cilantro or parsley, chopped
Directions
Stir together the first 5 ingredients, then toss with seitan and vegetables.
Garnish with nuts amd herbs.
Serve at room temperature.
Notes
Chinese "chicken" salad is a very flexible recipe; here are some other things you might like to add:
- bell pepper (chopped)
- cabbage (shredded)
- chow mein noodles
- edamame
- green onions (sliced)
- lettuce (shredded)
- Mandarin oranges
- snow peas
- water chestnuts (sliced)
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