Asian-Style Chopped Salad-Vegan

This Vegan Asian-Style Chopped Salad is perfect for those warm summer days. Filled with refreshing fruits and vegetables such as cabbage, carrots, mandarin oranges, you won't regret filling up your plate with some of this goodness!

This Asian-Style Chopped Salad is the perfect recipe for a warm summer day or even a cold winter one. In the winter you can get most of these ingredients straight out of your garden! This salad recipe is refreshing and delicious.

This was inspired twofold by my Egg Roll in a Bowl recipe as well as my Crunchy Thai Quinoa Salad recipe. I love the brightness and the freshness of the ingredients.

Ingredients for Asian-Style Chopped Salad

• Romaine Lettuce
• Red Cabbage
• Green Cabbage
• Mandarin Oranges
• Shaved Almonds
• Green Onion
• Carrot
• Tofu
• Soy Sauce
• Sesame Oil
• Olive Oil
• Rice Wine Vinegar
• Maple Syrup
• Garlic
• Ginger

Please see the recipe card for quantities.

Instructions for Asian-Style Chopped Salad

Preheat the oven to 425 degrees. Open the tofu package and wrap it in a towel. Using a rimmed cookie sheet, place the towel-wrapped tofu on the cookie sheet and place a heavy pan on top. Press the tofu for 20 minutes. Tofu is full of water and pressing the tofu will remove the excess moisture and allow the tofu to become crispy.

Once the tofu is pressed, slice and toss with olive oil and cornstarch and bake for 30 minutes.

While the tofu is in the oven, wash and shred the romaine lettuce. Shred the green and purple cabbage and the carrots. Dice the green onions and open and drain the can of mandarins. Run the mandarins under cold water for about 1-minute tossing occasionally to remove the lingering syrup. This will help to remove the excess sugar.

In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, olive oil, garlic, maple syrup, and ginger. Stir to combine and set aside.

Once the tofu is finished in the oven, combine all of the ingredients into a large bowl and toss with the dressing. Serve either warm or cold.

Hint: Use Parchment paper for easy cleanup while making the tofu. All you have to do is throw it away after cooking, no need to wash the cookie sheet!

Substitutions

This recipe is easily adaptable to different diets, check out some of the substitutions below!

• Keto - instead of coating the tofu in cornstarch, try coating it in xantham gum, it is a lower carb option. Additionally, to sweeten the sauce, remove the maple syrup and replace it with monkfruit sweetener. You can find an amazing keto recipe similar to this recipe over here.
• Gluten-Free - To make this recipe gluten-free, replace the soy sauce with coconut aminos
• Soy-Free - If you are sensitive to soy, feel free to replace the tofu with edamame for protein, also replace the soy sauce with coconut aminos.

Variations

Check out some of these different variations of this dish!

• Spicy - add 1 teaspoon sriracha to the sauce to give it a spicy kick.
• Meat Friendly - try replacing the tofu with shredded chicken for a meat-based option.
• Kid-friendly - serve as a side with extra mandarin oranges

Check out a similar recipe here!

Equipment

Equipment can have a big impact on how a recipe turns out. I use stainless steel cookie sheets with parchment paper. I also love to serve this salad in this wooden serving bowl, it is both beautiful and fits the entire recipe so you don't have to dirty up multiple bowls

Storage

This salad will last for up to 3 days in the fridge, store in an airtight container for peak freshness.

These ingredients don't stand up well to freezing.

Top tip

Cut your prep time in half by using pre-shredded coleslaw mix. You can get it at most grocery stores in the refrigerator section!

Recipe

Asian-Style Chopped Salad-Vegan

kaydimaggio

This Vegan Asian-Style Chopped Salad is perfect for those warm summer days. Filled with refreshing fruits and vegetables such as cabbage, carrots, mandarin oranges, you won't regret filling up your plate with some of this goodness! 

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Entree

Cuisine Asian

Servings 8 servings

Calories 166 kcal

Ingredients

  

1x2x3x

• 4 cups shredded Romaine Lettuce
• 1 cup shredded Red Cabbage
• 1 cup shredded Green Cabbage
• 1 cup Mandarin Oranges
• ½ cup Shaved Almonds
• 3 Green Onions
• 1 Carrot shredded
• 1 block firm tofu
• 3 tbs Soy Sauce
• 3 tbs Sesame Oil
• ¼ cup Olive Oil
• 2 tbs Rice Wine Vinegar
• 1 tbs Maple Syrup
• 2 cloves Garlic
• 1 teaspoon Ginger

Instructions

 

• Preheat the oven to 425 degrees. Open the tofu package and wrap it in a towel. Using a rimmed cookie sheet, place the towel-wrapped tofu on the cookie sheet and place a heavy pan on top. Press the tofu for 20 minutes.
• Once the tofu is pressed, slice and toss with olive oil and cornstarch and bake for 30 minutes.
• Wash and shred the romaine lettuce.
• Shred the green and purple cabbage and the carrots.
• Dice the green onions 
• Open and drain the can of mandarins. Run the mandarins under cold water for about 1-minute tossing occasionally to remove the lingering syrup. This will help to remove the excess sugar.
• In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, olive oil, garlic, maple syrup, and ginger. Stir to combine and set aside.
• Once the tofu is finished in the oven, combine all of the ingredients into a large bowl and toss with the dressing.
• Serve either warm or cold.

Notes

• Keto - instead of coating the tofu in cornstarch, try coating it in xantham gum, it is a lower carb option. Additionally, to sweeten the sauce, remove the maple syrup and replace it with monkfruit sweetener. You can find an amazing keto recipe similar to this recipe over here.
• Gluten-Free - To make this recipe gluten-free, replace the soy sauce with coconut aminos
• Soy-Free - If you are sensitive to soy, feel free to replace the tofu with edamame for protein, also replace the soy sauce with coconut aminos.

Nutrition

Serving: 1servingCalories: 166kcalCarbohydrates: 8.8gProtein: 2.8gFat: 13.9gSaturated Fat: 1.9gSodium: 348mgFiber: 1.7gSugar: 5.6g

Keyword Asian, Salad, Vegan

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.