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Asian "Chicken" Slaw Salad // Vegan + GF + RSF

13 / 01 / 2018

Asian chicken salad was definitely a favourite of mine pre-vegan days, the flavour was always simultaneously refreshing and filling - making it a delicious meal at the end of a long summer day. Melbourne, more broadly Australia, and kind of the entire world sans Canada/USA haven't really had a good readily available vegan chicken product that would make this dish a possibility. However, we now have these vegan Quorn fillets, that while nothing remarkable on their own are actually perfect (and thoroughly delicious) in a dish like this which is about so much more then just the 'meat' component. So this is pretty much a bang-on replica of the old favourite honeybunches, with of course a simplified, yet NOT AT ALL compromised in flavour - take to it. I so hope you enjoy this as much as I did!!

Serves 2-4

My favourite Asian "chicken" salad recipe of mine is this one. I leave this one published however, as it's still delicious, just different. Also I think it's nice to show the evolution of my cooking over time.



  1. In a non-stick pan, cook your chicken fillets until golden brown and tender. Remove from the pan and thinly slice/shred with a knife and fork, before returning all the 'vegan chicken' back to the pan. Add the garlic, ginger and sesame oil to the chicken and saute on medium heat for a couple of minutes until it's fragrant and taken on the ginger/garlic.
  2. Meanwhile, finely shred the cabbage in a food processor (or by hand), as well as finely slice the onion and grate the carrot. Add to a large bowl. Add the herbs and the chicken mixture when cooked.
  3. Add a drizzle of each of the remaining four dressing ingredients to the salad until your desired flavour is reached. Do this process just before serving or the morning of when you plan to eat it for optimal crunch. That's about it - enjoy honeybunches!!