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Fresh Kung Pao Salad Recipe

Vegan Fresh Kung Pao Salad Recipe

HAAAAIIIIIIYAH! Whenever I see the word Kung Pao I always make that sound… Whenever I see a dish with Kung Pao, I always order it. Today, I made it. I like to trick myself (and my boyfriend) into eating at least 50% raw on our plates. The easiest way to do that is with a salad. The only cooked ingredients in this recipe are brown rice and tofu. Spicy, tangy, and savory – this salad is sure to satiate your cravings for healthy asian cuisine!

Vegan Fresh Kung Pao Salad Recipe
Everything I buy at the grocery store (besides Sriracha) comes from the Natural/Organic section. I shop mostly at Fred Meyer’s (heeey Pacific North West!) and their selection is incredible :)


Fresh Kung Pao Salad Recipe (serves 2)

2 cups Brown Rice
1/2 bag Quorn Chik’n Tenders  (frozen natural section)
1/2 cup Annie Chun’s Kung Pao Sauce
1/2 Organic Avocado, cubed
1/4 Organic Cucumber, cut in halves
1/4 Organic Green Pepper, diced
1 Organic Carrot, peeled
1/2 cup Organic Purple Cabbage, chopped
1 cup Organic Spinach
1/4 cup Organic Red Onion, diced
8 Organic Almonds, chopped
1 tbsp Organic Hemp Seeds
Vegan Fresh Kung Pao Salad Recipe
1 – Cook rice in a rice cooker
2 – Chop up all vegetables accordingly (see photo above)
3 – Cook Quorn Chik’n on medium-heat with 1 tbsp olive oil until it starts to brown, lower heat and add Kung Pao sauce
4 – Follow the .gif below on how to layer your fresh salad all pretty-like :)
5 – Enjoy your fresh, spicy veggies!!





Thanks for stopping by! Let me know what your favorite foods are and I will do my best to make them vegan :) <3


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Bulldog enthusiast, outspoken vegan, organic produce hoarder, pretend tv chef, and appreciative hand-me-down beneficiary (thanks mom & Kaleigh!).