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5 from 2 votes
vegan teriyaki chicken bowl salad
Vegan Teriyaki "Chicken" Bowl Salad
Prep Time
10 mins
Cook Time
5 mins

My Universal Cold Salad Dressing turns a Japanese takeout favorite into a protein-packed vegan cold salad.

Course: Main Course, Salad, Side Dish
Cuisine: Asian-Inspired, Japanese
Servings: 4 people
Author: Michael Monson
For the Teriyaki “Chicken” Soy Curls:
  • 4 ounces dry Soy Curls
  • 1 cup hot water or broth
  • 1 tablespoon sesame oil
  • ¼ cup Monson’s Famous Teriyaki Sauce (recipe below)
  • 1 tablespoon toasted sesame seeds
For the Teriyaki "Chicken" Bowl Salad
  • 3 cups cooked short grain rice or rice of choice (about 1 ½ cups dry), chilled
  • 1 cup chopped red cabbage
  • ½ cup diced red onion
  • 1 Fresno chili, minced
  • ½ cup shelled edamame
  • 2 tablespoon seasoned rice wine vinegar
  • 1 to 1 ½ cups Universal Cold Salad Dressing (recipe below)
  • 2 tablespoons Monson’s Famous Teriyaki Sauce
  • 1 green onion, thinly sliced
  • ¼ cup fresh cilantro, roughly chopped
  • 1 tablespoon toasted or black sesame seeds
  1. Prepare one batch each of Universal Cold Salad Dressing and Monson’s Famous Teriyaki Sauce.
To make Teriyaki “Chicken” Soy Curls:
  1. Begin by breaking up any large Soy Curls into bite-sized pieces. Fully hydrate the soy curls in hot water or broth for about 10 minutes.
  2. Heat a nonstick or seasoned cast iron skillet on medium-high heat; add sesame oil. Squeeze excess liquid from hydrated Soy Curls, and add them to the hot pan. Saute until just golden browned, and slightly chewy. Turn the heat to low, and add teriyaki sauce. Stir continuously until the sauce is almost fully evaporated and stuck to the soy curls. Sprinkle on sesame seeds and set aside.

To make the Teriyaki "Chicken" Bowl Salad:
  1. In a large bowl, combine chilled rice, onions, cabbage, edamame, and seasoned rice vinegar. Toss until the veggies are evenly distributed, and there are no longer any large clumps of rice. Add Universal Cold Salad Dressing, and stir. Taste for salt and seasoning, and add more dressing to taste.

To serve:
  1. Just before serving, stir in half of the Teriyaki “Chicken” Soy Curls, and more dressing to taste. Top the salad with the remaining soy curls, a drizzle of teriyaki sauce, green onion, cilantro, and sesame seeds.