Cabbage Crunch Salad with Vegan Chicken
A potluck pleaser. Adding the chicken makes it a meal.
Servings: 4 people
Calories: 306kcal
Ingredients
- 2 tablespoons sesame seeds toasted
- 1/4 cup sliced almonds toasted
- 1/2 head green cabbage shredded
- 2 whole carrot shredded
- 1/2 medium onion thinly sliced
- 1 package vegan ramen noodles smashed into small pieces
- 4 servings vegan chicken tenders we used Gardein, but use your favorite
Dressing
- 1 tablespoon agave nectar
- 3 tablespoons rice vinegar
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 ramen seasoning packet
Optional
- 1/4 cup coconut bacon
Instructions
- Toast the sesame seeds and almonds together in a dry skillet over medium heat until fragrant and they begin to brown slightly. Set aside.
- Before you open the ramen package, lay it on a hard surface and smash the noodles with the heel of your hand. Keep doing until it feels like they're all broken up.
- Combine all dressing ingredients in a small bowl and whisk together until combined.
- Combine all non-dressing ingredients in a large bowl. Pour dressing over the top and mix thoroughly to coat.
- While salad rests, cook vegan chicken tenders as directed on package.
- To serve, pile plate with the cabbage salad, top with sliced chicken tenders and coconut bacon, if using.
Notes
Vegan ramen can be found in health food stores and the natural foods section of some grocery stores. You'll want a simple flavor like garlic, chicken, mushroom, etc.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use. Nutritional information for this recipe does not include ramen noodles or seasoning.
[nutrition-label]