Chinois Salad

It’s time to break out the snap bracelets and dig up your Clueless video. The ’90’s are back…on the menu. Since reading American Appetite by Leslie Brenner, I’ve been in a bit of a culinary time warp, revisiting old favorites and reworking them with a vegetarian twist. This is my take on the Chinese “chinois” salad made popular in the ’90’s by Wolfgang Puck. Oh, and did I mention it’s vegan? In the words of Michelle Tanner “cool, dude!”



1 head bok choy, washed, cored, dried and cut into bit size pieces

1 bunch green onions (scallions) chopped

2 3 oz. packages Ramen noodles (no need for seasoning packets)

2 oz. sliced almonds

2 T. olive oil

Garlic powder and salt to taste

2 T. soy sauce

1/4 cup light-colored vinegar (cider or rice works)

2 T. honey (for vegan option, use sugar or agave)

1 package Morningstar Farms Chick’n strips, prepared as directed on package

1 large can mandarin oranges, drained



Combine chopped boy choy and onions in a bowl. Bread up uncooked ramen noodles into small pieces. Saute noodles, sesame seeds and almonds in oil, about 5 minutes, until lightly browned. Add garlic powder and salt. Cool and store in covered container. In a small saucepan, whisk together soy sauce, vinegar and honey until heated through. Combine all parts of the salat and toss with chick’n. Garnish with mandarin oranges.

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