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I have already commented more than once on the blog that I love Chinese food; that's why whenever I go to a restaurant, I order the typical Chinese salad; it is delicious. Everyone likes it; I did not. The salads were very funny to me, and I loved this one. Also Read: The Best Ranchera Sauce (Salsa Ranchera)

Now that I am vegan, I prepare it without ham and substitute it with organic bean sprouts to make sure it is non-GMO soy.

Some restaurants add other ingredients such as corn or tomato, but this recipe is the most common. This dressing is not white because we have substituted coconut sugar for white sugar, although you can also use brown sugar.

Also Read: The Best Easy Potato Salad With Ranchera Sauce

They say that in Chinese restaurants, monosodium glutamate is also added to this salad and in general to all meals. Glutamate is a controversial food additive that enhances food taste but is addictive and harmful to our health. 

It is present in many foods, and I do not recommend consuming it, at least in your daily life. 

Also Read: The Best Healthy Chickpea Croutons (Gluten-Free)

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The amount of lettuce, carrot, agar (transparent algae) and bean sprouts is indicative, you can add the proportions you want, and you can substitute or add any ingredient. You can also prepare the sauce to your liking and if you do not take sugar, replace it with another sweetener. 

However, I have never tried another, so I can not tell you if it works well; anyway, you have to experiment in the kitchen almost every time I change someone else's recipe looks good.

Also Read: Healthy Vegan Parmesan Cheese (Less Than 5 Minutes)

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Iceberg lettuce is nutritionally more deficient than other lettuce types, but I have used it this time because it is often used to make this dish. Years ago, it was the lettuce that we ate at home, but now we take other kinds of lettuce and green leaves because they provide many more nutrients. My favourites are romaine lettuce and spinach, but there are tons of options.

Also Read: The Best Rich, Creamy And Light Vegan Caesar Sauce

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If you have never used agar in the kitchen, do not worry; leave it in water for a while before adding it to the salad to hydrate, drain it, and it is ready to drink. I cut it into strips that are about the same size as carrot strips before hydrating. Agar-agar can also be used as a thickener and replace gelatin, which is of animal origin and is not healthy (or ethical). In this recipe for peach jam, you can see how it is used.

Also Read: The Best Rich Vegan Caesar Salad Recipe (Delicious)

I do not know if this salad is eaten in China; it may not; in fact, restaurant food has little to do with what is eaten there; it has a particular influence but is adapted to the tastes of each country.

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Chinese salad is not to be eaten every day because it contains sugar even if you use coconut or brown sugar, which are healthier alternatives to traditional white sugar; who should not abuse it. Another option is to suppress it and use less vinegar so that it is not so strong.

Also Read:  Healthy Vegan Feta Cheese (Fat & Cholesterol Free)

The important thing is to eat salads or raw vegetables daily, they are very healthy and necessary for our body, there are thousands of different recipes for each season, and it is a matter of getting used to and creating the habit, you will do your health a favour, and you will feel much better, yes, choose healthy ingredients and dressings, it is not worth eating a Caesar salad with fried white bread, chicken, cheese and a hypercaloric sauce. 

We only have one body, and we have to take care of it, it is worth the effort, also, eating healthy does not have to be boring, look for recipes that you like and enjoy the food.

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Vegan Chinese Salad

• Prepare at home the typical Chinese salad of the restaurants. This version is vegan and much healthier because we have eliminated the white sugar.Author: Dance of Stoves
• Preparation: 10 mins
• Total: 10 minutes
• Servings: 4 (1x), 8 (2x), 12 (3x)
• Category: Salad
• Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

• One iceberg lettuce
• Two carrots
• 1/4 of a cup of bean sprouts (50 g)
• 1/4 of a cup of agar seaweed (a handful)

For the dressing (1x):

• 1/4 of a cup of apple cider vinegar (55 g)
• 1/4 of a cup of coconut or brown sugar (50 g)
• 1/4 teaspoon of salt
• One tablespoon of extra virgin olive oil

Ingredients SCALE (2x)

• Two iceberg lettuce
• Four carrots
• 1/2 of a cup of bean sprouts (100 g)
• 1/2 of a cup of agar seaweed (a handful)

For the dressing (2x):

• 1/2 of Cup of apple cider vinegar (110 g)
• 1/2 of a cup of coconut or brown sugar (100 g)
• 1/2 teaspoon of salt
• Two tablespoons extra virgin olive oil

Ingredients SCALE (3x)

• Three iceberg lettuce
• Six carrots
• 3/4 of a cup of bean sprouts (150 g)
• 3/4 of a cup of agar seaweed (a handful)

For the dressing (3x):

• 3/4 of a cup of apple cider vinegar (165 g)
• 3/4 of a cup of coconut or brown sugar (150 g)
• 3/4 teaspoon of salt
• Three tablespoons of extra virgin olive oil

Instructions

1. Cut the agar into strips and soak it for the time indicated on the package. If the box does not say anything, leave it until they soften and are to your liking.
2. Peel the carrot and cut it into strips about the same size as the agar-agar.
3. Chop up the iceberg lettuce.
4. In the container where you will serve the salad, place the lettuce and top with the carrot, agar-agar and bean sprouts.
5. To prepare the dressing, add all the ingredients and beat until well integrated.
6. Pour the dressing over the salad and stir it so that it soaks all the ingredients.

Grades

The recipe adapted from Isasaweis.

Nutrition

Serving Size: 1/4 of the recipe Calories: 114 Sugar: 14.9 g Sodium: 928 mg Fat: 4 g Saturated fat: 0.5 g Carbohydrates: 20.6 g Fiber: 2.6 g Protein: 1.5 g