Asian Crunch Salad With Daring Plant-Based “Chicken”

April 2, 2021
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Created by Harmons Chef
20 minutes
Serves 8
INGREDIENTS:
  • Vegetable oil for frying
  • 1/4 cup ramen noodles
  • Dressing
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 6 Tbsp honey
  • 3 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1/4 cup firmly packed brown sugar
  • Heaping 1/2 tsp Sambal chile paste
  • Salt
  • 1/2 tsp ground black pepper
  • 6 Tbsp olive oil
  • 6 Tbsp canola oil
  • 1 lb broccoli slaw
  • 1/4 cup grated green cabbage
  • 1/4 cup grated red cabbage
  • 1/4 cup grated carrots
  • 2 Tbsp sliced almonds
  • 1 Tbsp sunflower seeds
  • 1 1/2 cups Daring Foods Plant-Based "Chicken," cut into 1/2 pieces
DIRECTIONS:

In a shallow pan over medium-high heat, add 2” vegetable oil to 300°. Add ramen noodles and cook until lightly browned, about 3 minutes total. Transfer to a paper towel-lined plate and let cool. Break into ½”-1” pieces.

In a medium bowl, add vinegars, honey, sesame oil, soy sauce, sugar, chile paste, salt and black pepper and stir to combine. Whisk in oils.

In a large bowl, add broccoli slaw, cabbages, carrots, almonds, sunflower seeds, and Daring Unclucked Eats. Toss to combine. Pour half of dressing on vegetables and toss to combine. Taste and add a bit more dressing if mixture appears dry.