This vegan Asian salad recipe combines spicy and sweet with an incredible savory crunch. Layered raw vegetables, kung pao tofu, crunchy Asian chickpeas, and cashews, topped with air-fried wonton strips, will bring you back for seconds.

As many of you know, I love Asian food! Vegan Asian salad is a twist on a salad I recently devoured at one of my favorite Asian restaurants. I never thought of adding chickpeas to an Asian salad recipe, but the chickpeas add an incredible crunch. And the addition of the crunchy cabbage, roasted cashews, and a tangy vegan Asian salad makes this one of my new favorite salad recipes. This vegan Asian salad recipe is a definite winner, and I suggest trying this recipe.
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One of the things I love about salads with cabbage is dressing it in advance. Not only does dressing the salad beforehand help the flavors enhance, but it's also a great-tasting salad the next day. Another one of my favorite aspects of this Asian chickpea salad is the air-fried crispy wontons.
So, what makes a great salad? The combination of textures, flavors, and nutritional benefits. But remember the taste. Salad doesn't have to be boring; Asian chickpeas salad can be a meal in itself.
Vegan Asian Salad Ingredients
Raw Ingredients
- Savoy Cabbage: Savoy cabbage is a green, leafy vegetable that grows in loose, spherical heads made of crinkly, lacy leaves. It is classified as a cruciferous vegetable, meaning it is a member of the botanical family Brassicaceae, along with veggies such as cauliflower, broccoli, Brussels sprouts, and bok choy.
- Red Cabbage: In comparison to green cabbage, red cabbage contains 10x more vitamins, cancer-fighting flavonoids, and a winning amount of antioxidants which improve eye, teeth, bone, & immune health.
- Cucumbers: I like English cucumbers because they contain less water and they keep the salad from getting soggy.
- Carrot: I shred the carrots to make them easier to eat and keep the texture of the salad consistent.
- Scallions: (Green onions) The white bottom section flavor resembles an onion, especially a white onion, though it is less intense and sweeter. Although it's the most potent part of the scallion, even served raw, as a garnish or ingredient in a salad, it is generally mild enough for most palates. The green part is distinctively oniony but with an additional fresh, grassy flavor.
- Red Onion: Red onions are subtly sweet and mild enough to eat raw. The vivid magenta color of their skin makes a great addition to salads and salsas. If the flavor is too strong when raw, try soaking them in cold water before using.
- Mandarin Oranges: Mandarin oranges have a vanilla and spicy component in their flavor profile. They also have a strong citrus aroma that is a fresh and pleasant smell. The fruit's nutty, woody, and floral aromas are more subtle than the fruit's citrus aroma.
- Fresh Ginger: Ginger has a spicy flavor and an invigorating aroma. It produces a warming and fiery taste that gives an unmistakable and comforting kick.
- Cilantro: Cilantro is said to have a fresh, citrusy, and/or soapy taste — depending on who you ask — and is also called Chinese parsley. On the other hand, its seeds are often referred to as coriander, a nutty- and spicy-tasting spice.
Cooked Ingredients
- Crispy Tofu: I made a Crispy Kung Pao Tofu Recipe (optional)
- Air-fried Wonton Strips: It is easy to make oil-free Wonton strips by cutting wonton wrappers or egg roll wrappers in the air fryer.
- Cashews: Roasted Asian cashews (recipe below) are seasoned with Asian flavors and roasted.
- Asian Roasted Chickpeas: These chickpeas(recipe below)are seasoned with Asian flavors and roasted.
- Sesame Seeds: Sesame seeds are used as a garnish.
Vegan Asian Salad Ingredient Substitutions
- Choose any type or combination of cabbages.
- Persian cucumbers are similar to English cucumbers. Or if you use regular cucumbers, remove the seeds before chopping.
- Parsnips are an excellent substitute for carrots in recipes.
- Spring onions work well as a replacement for scallions.
- Yellow or white onions replace red onions. Or, try pickled red onions for a tangy pickled onion flavor.
- Use canned mandarin oranges, tangerines, or any oranges.
- Substitute ¼ teaspoon of ground ginger for every 1 tablespoon of grated ginger. This works as a substitute in fried rice or stir-fry recipes. Some sources recommend galangal as a substitute for fresh ginger root in the same plant family.
- Substitute cilantro with other herbs such as parsley, Thai basil, or dill. Lemon and lime are also good substitutes in a pinch as they mimic the bright flavor of cilantro.
- If you avoid soy products but want tofu, try chickpea tofu instead of traditional extra-firm tofu.
- Use premade wonton strips, but check to make sure they are not fried if you avoid eating oils.
- Add salted cashews instead of making Asian roasted cashews.
- Instead of Asian roasted chickpeas, roast chickpeas without seasonings, or add them without roasting them.
Kung Pao Marinade
- Soy Sauce: Soy sauce provides an umami flavor to the tofu marinade.
- Vegetables Broth: Vegetable broth thins the marinade.
- Rice Vinegar: Rice vinegar is sweet and supplies the acidity to the marinade.
- Chili Paste: Chili paste is a thick, spicy sauce made from ground chili peppers, vinegar, salt, and other seasonings. It is used as a condiment or ingredient in many Asian dishes, such as stir-fries, curries, and marinades.
- Maple Syrup: Maple syrup gives the marinade a naturally sweet flavor.
- Ginger: Ginger gives the marinade a tangy and fresh taste.
- Garlic: I prefer using fresh garlic cloves for the best flavor.
- Cornstarch: The cornstarch thickens the sauce while it heats in the pan.
How to Make Vegan Asian Salad
Begin by preparing the cooked ingredients. Since this Asian chickpea salad recipe combines cooked and raw foods, preparing the cooked ingredients leaves time to chop the raw ingredients.
Air-Fried Wonton Wrappers (Oil-Free)
- Drain the chickpeas, reserve the fluid (aquafaba), and set aside.
- Using the aquafaba reserved from the can of chickpeas, brush the front and backsides of each wonton wrapper to moisten.
- Then, cut the vegan wonton wrappers into ½ inch thick strips with a pizza cutter.
- If air frying, cook in batches by placing the strips in a single layer in the air fryer basket.
- Air fry at 350° for 4-5 minutes, until golden brown and bubbly.
- Repeat with remaining strips until finished.
- Place strips on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 10 minutes, flipping the strips over halfway through baking.
Asian Chickpeas and Cashews
In a bowl, combine the drained chickpea and the cashews. Add soy and miso mixture, and toss using your hands or a spoon.
- Prepare a second baking sheet with parchment paper or a silicone baking mat.
- Now, pour contents onto the baking sheet and sprinkle with sesame seeds
- Roast for 20 minutes in a 400-degree oven.
- Rotate the chickpeas and cashews halfway through roasting using a spatula.
- Remove from the oven and allow to cool.
In the meantime, prepare the raw vegetables and mandarin oranges. Since I love chopped salads, I chopped the cabbages and everything into bite-sized pieces.
Next, toss all the raw ingredients together and place them in individual bowls or on a large platter. Then, add the Crispy Kung Pao Tofu (optional), Asian chickpeas, cashews, and top with air-fried wontons.
Of course, vegan Asian salad isn't complete without the vegan Asian salad dressing recipe.
Dressing Ingredients
- Garlic: I prefer fresh garlic cloves in recipes when available.
- Fresh Ginger Root: Fresh ginger has a more profound flavor.
- Rice Vinegar: Rice vinegar is a type of vinegar made from fermented rice. It has a mild, slightly sweet flavor. It's a staple ingredient in many Asian dishes, including pickled vegetables, sushi rice, salad dressings, and slaws.
- Soy Sauce: The taste of soy sauce is predominated by saltiness, followed by moderate umami, sweet taste, and, finally, slight bitterness, which is hard to perceive due to the masking effect of other tastes—the overall flavor of soy sauce results from the balance and interaction among different taste components.
- Maple Syrup: Real maple syrup has a clean, complex maple flavor with hints of caramel, vanilla, and prune. It is a natural form of sugar that is unrefined.
- Sriracha: The exact flavor and consistency of sriracha vary according to the brand, and you may find that Western varieties are a touch milder. It is generally spicy with a tangy, sweet flavor, pungent garlic notes, and a consistency similar to ketchup.
- Water: The water in the dressing acts as an emulsifier without using any oil.
Dressing Ingredient Substitutions
- Garlic flakes, also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- For fresh ginger root = ground ginger. Here's the substitution ratio: substitute ¼ teaspoon of ground ginger for every 1 tablespoon of grated ginger.
- Champagne vinegar or apple cider vinegar are substitutes for rice vinegar.
- Tamari or liquid aminos are gluten-free options for soy sauce. Or use low-sodium soy sauce for those who follow a low-sodium diet.
- Date syrup or agave replaces maple syrup.
- Any hot sauce or red pepper flakes are excellent substitutes for Sriracha.
When using Sriracha, remember to begin with a minimal amount, blend and taste before adding more.
I like spicy, but only some share my excitement about spicy foods. My taste buds and yours may differ when considering spice preference.
So tread lightly and start with a ¼-1/2 teaspoon first, taste, and repeat.
And, whatever you do, try not to fight over the leftover Asian chickpea salad if you have any!
Recipe FAQs
Although ingredients vary, the main ingredient of an Asian salad is varieties of lettuces, endives, cabbages, spinach, escarole, romaine, arugula, and fresh herbs. But it also includes a variety of raw vegetables as well as cooked ingredients such as tomatoes, onions, cucumbers, peppers, and other raw vegetables.
Crispy won-ton, Vegan Miso Soup, Vegan Edamame Potstickers, Avocado Egg Roll, or Vegetable Egg Rolls are great accompaniments to Asian salad.
There are 383 calories in an entree-sized serving of Asian salad with air-fried tofu.
Tips
- When using any spicy ingredient, such as Sriracha, always add small amounts and taste before using the amount indicated in the recipe. Everyone has different tastes when it comes to spicy foods.
- Do not add the air-fried wontons, cashews, or chickpeas until right before serving to maintain their crunchiness.
- Keep the cooked ingredients separate from the raw ingredients until it is time to serve the salad.
- If you want to add tofu, but don't want the soy, try chickpea tofu. Or skip the tofu altogether.
- I suggest marinating the tofu overnight for the best flavor.
Try this vegan Asian salad recipe for an easy weeknight meal. The flavors are incredible!
Vegan Salad Recipe You Don't Want to Miss
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📖 Recipe
Vegan Asian Salad
Ingredients
Raw Ingredients
- 5 cups chopped Savoy cabbage or Napa cabbage
- 3 cups chopped red cabbage
- 1 English cucumber cut lengthwise then into bite sized pieces
- 1 carrot shredded
- 1 bunch scallions chopped
- ½ red onion cut into slivers
- 6 Mandarin oranges peeled, segmented and cut into bite-sized pieces
- 1 inch fresh ginger grated
- ½ cup chopped cilantro
Air-fried Wontons
- ½ cup reserved aquafaba
- 6 won ton wraps cut into ½ inch strips
Asian Chickpeas and Cashews
- 15 ounce chickpeas drained (aquafaba reserved; 1 can)
- ½ cup raw cashews
- 2 Tablespoons water
- 1 Tablespoon white or yellow miso
- 1 Tablespoon reduced sodium soy sauce or Tamari
- 2 teaspoons maple syrup or date syrup
Kung pao Tofu (optional)
- 1 recipe Kung Pao Tofu
Vegan Asian Dressing
- 2 cloves garlic minced
- ½ inch fresh ginger root minced
- ⅓ cup rice vinegar
- ¼ cup soy sauce Tamari for a gluten-free option
- 3 Tablespoons maple syrup or date syrup
- 2 teaspoons sriracha optional
- ½ cup water
Instructions
Raw Ingredients
- Combine the raw ingredients in a large bowl and toss.
- Add tossed ingredients to individual bowls or add to a large platter.
- Now, prepare the tofu (if using) and other cooked ingredients.
Kung Pao Tofu (optional)
- Prepare Kung Pao Tofu according to the directions. Then, choose to air-fry or bake the tofu. I air-fried mine for a crispier exterior.
- Tofu can be made ahead of time and rewarmed or served cold once cooked.
Air-fried Wontons
- Drain the chickpeas, reserve the fluid (aquafaba), and set aside.
- Using the aquafaba reserved from the can of chickpeas, brush the front and backsides of each wonton wrapper to moisten.
- Then, cut the vegan wonton wrappers into ½-inch thick strips with a pizza cutter.
- If air frying, cook in batches by placing the strips in a single layer in the air fryer basket.
- Air fry at 350° for 4-5 minutes, until golden brown and bubbly.
- Repeat with remaining strips until finished.
- Place strips on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 10 minutes, flipping the strips over halfway through baking.
Asian Chickpeas and Cashews
- In a bowl, combine the drained chickpea and the cashews.
- Whisk the soy/miso mixture together,
- Add soy/miso mixture, and toss using your hands or a spoon.
- Prepare a second baking sheet with parchment paper or a silicone baking mat.
- Now, pour contents onto the baking sheet and sprinkle with sesame seeds
- Roast for 20 minutes in a 400-degree oven.
- Rotate the chickpeas and cashews halfway through roasting using a spatula.
- Remove from the oven and allow to cool.
Vegan Asian Salad Dressing
- Combine all ingredients in a high-speed blender.
- Blend until smooth.
- Store in the refrigerator.
- Toss the salad with the dressing (may be done ahead of time)
- Serve and add chopped cashews.
Notes
- When using any spicy ingredient, such as Sriracha, always add small amounts and taste before using the amount indicated in the recipe. Everyone has different tastes when it comes to spicy foods.
- Do not add the air-fried wontons, cashews, or chickpeas until right before serving to maintain their crunchiness.
- Keep the cooked ingredients separate from the raw ingredients until it is time to serve the salad.
- If you want to add tofu, but don't want the soy, try chickpea tofu. Or skip the tofu altogether.
- I suggest marinating the tofu overnight for the best flavor.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Danielle Johnson
Looks soooo yummy!
Kathy Carmichael
Hi Danielle, let me know if you try it. I would love your opinion.