(No) Chicken Chinese Salad

I haven’t made this salad mix in over a year, but for some reason I got a huge craving for it today. Not only is it a jiffy to make, but it sits lightly in my stomach. Granted, since I stopped buying dairy it was a bit less exciting without the cream cheese on toasted Rye, but it can definitely hold its own in a dairy-free environment.

To be completely honest this is one of a few recipes I hijacked from a cafe I used to work at back home and adapted to my tastes– which included throwing out the chicken that is traditionally used. For awhile I felt a bit guilty, but within the last few months the original owners sold the cafe, so I like to feel as if I’m helping keep the spirit of the old store alive. 😉

No Chicken Chinese Salad

Makes 4-6 servings

1 Green apple, chopped
3 Celery stalks, halved and chopped
5 Scallions, chopped
½ cup Sliced almonds
½ cup Fresh dried cranberries
1 cup Extra-firm Tofu (optional)
Vegan mayonnaise

Chinese Salad Dressing

Makes ~½ cup

¼ cup Rice vinegar
3 Tbsp Shoyu
1 Tbsp Black pepper
1 Tbsp Sesame oil
¼ tsp Five-spice

– If using, cube tofu into bite sized pieces and fry over medium heat in minimal oil until all edges are golden brown. Remove from heat. Combine salad ingredients in a medium sized bowl, adding a spoonful of mayonnaise to bind it all together. Stir in fried tofu once it’s cooled down.

– Combine dressing ingredients in a small mason jar, or reuse an old glass dressing bottle. Shake vigorously and pour 2 Tbsp. of dressing over the salad mix.

– Refrigerate mixture in a tightly sealed container for up to a week and a half. Spread on your favorite sandwiches or salads.

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