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Vegetarian Chinese Chickenless Salad
The cabbage, carrots, and tofu in this salad make it perfect for packing in school lunches, since the vegetables stay crunchy for several hours. You even can assemble everything the night before and then quickly dress the salad in the morning before popping into lunch boxes. To keep the wontons nice and crisp, put them in a separate container and add them just before serving.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 363 kcal
Ingredients
- 3 cups shredded cabbage
- 1 large shredded carrot
- ½ cup cooked edamame
- 8 ounces baked tofu cut into ½-inch cubes
- 3 green onions white and light green parts, thinly sliced
- ¼ cup chopped cilantro
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon soy sauce
- 1 ½ teaspoons toasted sesame oil
- ¼ cup crispy wonton strips or toasted nuts or peanuts
Instructions
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In a large bowl, toss together all of the ingredients except the wonton strips. Divide between 2 lunch containers with a tight seal. Divide the wonton strips between 2 small containers or snack bags.
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Just before eating, add the wonton strips to the salad.