Vegan Buffalo Chicken Crunchy Noodle Salad
-- a fresh, cabbage-based salad with a sesame oil vinaigrette and Clean South Buffalo Wings for an abundance of flavor & protein! Crunchy Buffalo Chicken Saladw/ sesame-ginger dressing
Ready in 15 minutes Serves 4 people as meal or 6-8 as side dish
Ingredients
- Salad:
- 10 oz Clean South Buffalo Wings chopped
- 4 cups Napa / green cabbage finely shredded
- 2 cups red cabbage shredded
- 1 cup carrot shredded
- 1 cup vegan crunchy noodles
- 1/2 cup peanuts or cashews chopped
- 2 tsp benne (sesame seeds) raw or toasted
- ½ cup scallions optional
- Dressing:
- 3 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp olive oil
- 2 Tbsp lime juice
- 2 Tbsp coconut aminos or soy sauce
- 2 Tbsp agave or maple syrup
- 1 Tbsp ginger minced
- 1/2 tsp ½ tsp Salt
- 1/2 tsp garlic powder or 1 clove garlic, grated
- 1-2 Fresno chiles or jalapenos sliced into rounds
Instructions
- Combine the dressing ingredients in a jar and shake well (or whisk in a bowl). Set aside for 10 minutes or so for the flavors to blend and hot pepper to mellow and soften.
- Heat Vegan Chicken according to package instructions. Chop into bite site pieces. Shred cabbage on a microplane, or slice thin using a sharp knife. Shred carrot; slice scallions. Chop nuts. Toast seeds.Place all veggies, vegan chicken, nuts and noodles in a large bowl. Pour in dressing and toss using tongs. Top with benne seeds.
Notes
Tips: You can buy crunchy fried noodles in the Asian section of supermarkets. You can use thick or thin crunchy fried noodles, just check the ingredients to ensure they’re vegan. Salad is still great if you can’t find noodles.