Vegan Asian Salad (Vegan Chinese Chicken Salad)
I grew up loving asian-inspired “Chinese Chicken Salad” and whenever I saw it on a menu, I’d order it—without the chicken! I know that might sound wild, but it I loved the toasted sesame dressing, juicy mandarin orange slices, and colorful salad. And as a vegetarian since age eight, I never missed the chicken.
Fast forward a few decades to today. I figure it’s about time to create a vegan version—but step it up a notch from my “no chicken” days. In this recipe you’ll make your own sesame dressing from scratch, and instead of chicken, you’ll add chickpeas or tofu to the salad. Both are delicious and give this vegan asian salad that filling protein boost! If you love the Chinese Chicken Salad from California Pizza Kitchen, then you will love this copycat recipe!
For even more chickpea salad deliciousness, don’t miss out on this orzo chickpea salad!
What Can I Use Instead of Chicken?
In this recipe, I use chickpeas or tofu because they’re so quick and easy. But by no means are you limited to just those! You can use any number of hearty alternatives to create your own spin on this Asian vegan salad. Such as…
- White beans, edamame, or any other beans you enjoy
- Tempeh
- Vegan chicken nuggets, baked and sliced
- Veggie burger(s), grilled and roughly chopped
- Roasted peanuts or cashews
- Sunflower seeds
All of these will give a nice protein boost to the salad.
Key Ingredients and Substitutions
Let’s talk about what goes into this beauty of a salad:
- Napa cabbage + purple cabbage: The combo gives it that amazing crunch and a pop of color. Napa is softer and slightly sweeter, while purple brings the drama.
- Shredded carrots: For that sweet snap and extra color.
- Chickpeas or tofu: Chickpeas are quick and easy (just crack open a can), but torn tofu adds a nice chewiness if you’re feeling fancy. Use extra-firm tofu and either bake or air fry it for the best texture. Use roasted chickpeas if you want some extra crunch.
- Green onions + cilantro: Major flavor boosters. I love using both for that fresh, herby kick.
- Mandarin oranges: Use fresh or canned. If going with canned, make sure to get the kind packed in juice, not syrup.
- Toasted almonds: Adds the perfect crunch and a little nuttiness. Slivered almonds work best here.
Now, don’t forget the dressing. It pulls everything together. Here’s what you’ll need:
- Soy sauce: Brings that deep umami flavor. Use tamari or coconut aminos if you need it gluten-free.
- Granulated sugar: Just enough to balance the salty and tangy flavors. You can sub maple syrup or agave if you prefer a natural sweetener.
- Toasted sesame oil: A total flavor bomb—don’t skip it! It adds that classic nutty depth you find in Asian-style dressings.
- Rice vinegar: Tangy and light. It brightens everything up and cuts through the richness of the sesame oil. Apple cider vinegar can also work in a pinch.
- Ground ginger: Gives a warm, subtle spice without needing fresh ginger.
- Garlic powder: Adds savory flavor with zero chopping. You can use fresh garlic if you want a stronger punch!
For exact measurements and quantities, scroll down to the printable recipe card below.
How to Make This Vegan Chinese Chicken Salad
You won’t believe how easy it is to throw together:
Create the base. In a big mixing bowl, add your shredded Napa cabbage, purple cabbage, carrots, green onions, cilantro, mandarin oranges, and slivered almonds. Add your chickpeas (or tofu) on top and sprinkle everything with black sesame seeds if using.
Make the dressing. Add the soy sauce, sugar, toasted sesame oil, rice vinegar, ginger, and garlic powder to a small jar. Seal tightly and shake vigorously until it’s all combined. It should smell amazing!
Dress it up. Pour that dressing over the salad and toss it until everything’s evenly coated. Boom—done.
Serving Suggestions
This vegan Asian salad is super versatile! Here’s how we love to enjoy it:
- As a main course with tofu or chickpeas and a side of rice or noodles.
- As a side dish to your favorite Asian-inspired meal (we love to pair it with bok choy soup or rainbow spring rolls).
- On a picnic or potluck table—just wait to dress it until you’re ready to serve.
- Meal-prepped in mason jars for easy grab-and-go lunches (like these quinoa salad jars).
FAQs
Totally! You can chop the veggies and make the dressing in advance. Just wait to add the dressing and toppings until right before serving so everything stays crisp.
It can be! Just use tamari or coconut aminos in place of soy sauce.
Yes—feel free to use maple syrup or a sugar-free alternative like monk fruit. The dressing might taste a little different, but it’ll still be delish in this vegan asian salad.
More Asian-Inspired Vegan Recipes to Try
If you make this vegan asian salad recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Chinese Chicken Salad
Ingredients
Salad
- 3 cups shredded Napa cabbage
- 1 cup thinly sliced purple cabbage
- 1 cup shredded carrots
- 3 green onions, white and green parts sliced into thin rounds
- 1 cup fresh cilantro, roughly chopped
- 1 cup mandarin oranges in juice, juice drained
- ⅓ cup slivered almonds, toasted
- 1 15-ounce can chickpeas, drained and rinsed, or extra-firm tofu, torn into chunks
- 1 teaspoon black sesame seeds, optional
Dressing
- ⅓ cup soy sauce
- ¼ cup granulated sugar
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
Instructions
- In a large serving bowl, add the Napa cabbage, purple cabbage, carrots, green onions, cilantro, mandarin oranges, and slivered almonds and mix well.
- Top the salad with your choice of chickpeas or tofu and sprinkle with black sesame seeds if using.
- In a small bowl, add all dressing ingredients and whisk together vigorously until fully combined. Or use a small jar to combine the ingredients, seal tightly, and shake until combined.
- Drizzle the dressing evenly across the salad and mix well. Serve and enjoy!
Video
Notes
Nutrition
We want to thank our amazing recipe tester J.J. Steele for helping us perfect this recipe!
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Leave a Comment
Recipe looks amazing and I’m excited to try but am wondering if I could use jackfruit instead of chickpeas? Do you think I should marinated the jackfruit fro a while. I’ve a can of jackfruit on the shelf and haven’t tried it yet.
Jackfruit tends to be better for dishes that cook it and shred it similar to a pulled pork texture. You could still use it but it will change the overall texture and flavor of this salad. I would double the dressing and add half of it to a skillet with the jackfruit. Cook it over medium to medium-low until it softens and absorbs some of the dressing, then shred it with two forks and add it to the salad. Hope this helps! If you use jackfruit, please let us know how it turns out 🙂
This is such a perfect replica of the Chinese Chicken Salads I love, but made vegan! Way to go!!
Im always amazed at the versatility of chickpeas! Here is a great example of how it adds a meaty consistency to this Chinese “chicken” salad. This is a very flavorful and healthy vegan version. Delicious, colorful, and beautiful on the plate.
Craving Chickpea Chinese! This video made me drool SO much. All of my favorite flavors in one dish – yum! The thick, toasted sesame oil in the dressing and the addition of the sweet, bright mandarin oranges totally makes this dish an A+! I can’t wait to make this dish for my dad (who is fully Chinese and also loves chickpeas) – wooo!
Love making this! I usually just dump in all the Napa cabbage I have—and if there’s extra dressing, I am glad to save it for other quick-fix salads during the week. Hope you all enjoy!!