Chinese “Chicken” Salad

This is a family favorite.  However, since I have given up eating animal products, I needed to modify it for my new lifestyle.  I made this salad for our New Year’s Eve traditional meal.  Only I left the chicken on the side and made a baked tofu on the side for me.  Everyone was able to assemble the “salad” they wanted to eat!

TofuSaladWide (2)




3-4 c chopped Chinese cabbage

1 bunch green onions, finely chopped

1/2 c peanuts

3 Tsp sunflower seeds

1 pkg Ramen noodles

1 pkg extra firm tofu

crispy-baked-tofu-13-700x764 (2)


1 bottle prepared Chinese Salad Dressing or

1/2 c coconut oil

4 Tbs rice vinegar

2 Tbs honey

2 Tbs low sodium soy sauce


  1. If you are making your own dressing, combine the dressing ingredients and set aside.
  2. Slice tofu into bite size pieces and place on a paper towel to absorb excess moisture.  When the tofu is dry, place the tofu on a pan and brown over a medium heat or in the oven at 350.
  3. Smash Ramen noodles and slightly brown them in a pan.
  4. Combine cabbage, green onions, peanuts, and sunflower seeds in a large bowl.
  5. Pour your choice of dressing over the veggies.  Toss.  Add browned Ramen.
  6. Serve.  Add tofu as you like.  Have have baked chicken pieces on the side for my family to eat with the salad.


3 thoughts on “Chinese “Chicken” Salad”

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