Vegan Asian Salad

5 from 2 votes

Asian chickpea salad combines spicy and sweet with an incredible savory crunch. Layered raw vegetables, kung pao tofu, crunchy Asian chickpeas, and cashew, and topped with air-fried won ton chips and will bring you back for seconds.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: Asian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 342kcal

Author: Kathy Carmichael

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