QUICK & EASY VEGAN MANDARIN "CHICKEN" SALAD (SOY CURL RECIPE!)
Bright, citrusy, and totally oil-free, the Vegan Mandarin “Chicken” Salad is a fresh twist on a classic favorite. It features savory soy curls, crunchy cabbage, juicy mandarins, and a tangy tahini-ginger dressing that brings it all together.
Ingredients
For the Soy Curls:
- 1 cup soy curls (60g)
- 2 cups hot water (480ml)
- 1 ½ tsp vegan chicken bouillon powder (divided: 1 tsp for soaking, ½ tsp for sautéing)
- 1 Tbsp tamari (or soy sauce for extra flavor, optional)
For the Dressing:
- 2 Tbsp tahini
- ¼ cup rice vinegar
- 2 Tbsp soy sauce (or coconut aminos)
- 1 tsp ginger (freshly grated)
- ¼ tsp garlic powder
- 1 Tbsp orange juice (fresh)
- 1-2 tsp maple syrup (optional)
For the Salad:
- 2 cups napa cabbage (thinly sliced)
- 1 cup purple cabbage (thinly sliced)
- 2 green onions (sliced)
- 1 cup carrots (shredded)
- 4 mandarins (peeled and segmented)
- 2 Tbsp chopped cilantro
- ¼ cup sliced almonds (optional)
- 1 avocado (sliced)
- Sesame seeds (for garnish, optional)
Instructions
- Soak the Soy Curls: In a medium bowl, dissolve 1 tsp of the vegan chicken bouillon powder in 2 cups of hot water. Add the soy curls and soak for 10 minutes until rehydrated. Drain and gently squeeze out the excess liquid. Reserve the soaking broth, if desired.
- Sauté the Soy Curls: Heat a non-stick skillet over medium heat. Add the drained soy curls with a splash of the reserved broth. Sprinkle with the remaining ½ tsp of bouillon powder and add tamari (if using). Sauté for 5–7 minutes, stirring occasionally, until golden and slightly crispy. Set aside.
- Make the Dressing: In a small bowl, whisk together tahini, rice vinegar, soy sauce or coconut aminos, grated ginger, minced garlic, orange juice, and maple syrup until smooth and creamy.
- Prepare the Veggies, Fruits, and Herbs: Thinly slice the napa and purple cabbage. Shred the carrots. Slice the green onions. Peel and segment the mandarins. Chop the cilantro. Slice the avocado and, if using, prepare the slivered almonds and sesame seeds for topping.
- Assemble the Salad: In a large bowl, combine the napa cabbage, purple cabbage, green onions, carrots, mandarin segments, sautéed soy curls, chopped cilantro, and sliced almonds (if using). Add the avocado slices last to prevent mashing.
- Dress and Serve: Drizzle the tahini-ginger dressing over the salad just before serving. Toss gently, garnish with sesame seeds if desired, and enjoy!
Notes
- Soy curls: Squeeze out excess water after soaking to help them crisp up nicely when sautéed.
- Vegan chicken bouillon powder: Try this recipe is super easy and flavorful.
- Dressing: Adjust the tahini and maple syrup to taste—use more tahini for a thicker dressing, or a splash of water to thin it out.
- Veggies: For a shortcut, use a bag of coleslaw mix. Red or green cabbage can replace napa if needed.
- Fruit: Fresh mandarins work best, but canned (rinsed) can be used in a pinch.
- Nuts/Seeds: Toasted almonds, pumpkin seeds, or hemp seeds all make great toppings.
- Meal prep tip: Store the dressing separately and add just before serving to keep everything fresh.
- Allergy-friendly: You can make it nut-free by skipping almonds or using sunflower seeds. If you use tamari or coconut aminos, it will be gluten-free.