Crunchy Noodle and Tofu Salad

By Hetty Lui McKinnon

Published May 28, 2024

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(643)
Comments
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With crisp noodles and vegetables coated in a tangy dressing, this salad is reminiscent of the ubiquitous Chinese chicken salad, which isn’t actually Chinese in origin. Stripped of the chicken and given a more accurate name, this vegan take is a fresh salad with lots of textures and no active cooking. Fridge stalwarts carrot and celery combine with robust cabbage to provide heart and heft, while store-bought crispy fried noodles (sometimes sold as chow mein noodles) bring mouth-watering crunch. (They’re worth keeping in your pantry to use as a fun, effortless topper for salads or soups.) Another store-bought timesaver is baked tofu, which has already been marinated and baked, and is ready to use straight from the packet. It often comes in several flavors, and any of them will work for this recipe. The dressing is sweet, savory and acidic, and can be easily adjusted to your liking. Maple syrup adds richness, but honey, agave or sugar would all make suitable substitutes.  

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Ingredients

Yield:4 servings

FOR THE DRESSING

  • 3 tablespoons rice vinegar

  • 2 tablespoons maple syrup

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon sesame oil

FOR THE SALAD

  • 2 carrots, peeled and julienned

  • 2 stalks celery, trimmed and julienned

  • 12 ounces napa or green cabbage leaves, finely sliced (about 4 cups)

  • 1 (7- to 8-ounce) package baked tofu, sliced

  • 6 scallions, thinly sliced

  • Salt and pepper

  • 2 cups store-bought fried noodles (often sold as chow mein noodles)

  • ⅓ cup toasted slivered or sliced almonds (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 16 milligrams cholesterol; 325 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 6 grams fiber; 643 milligrams sodium; 11 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Whisk together the rice vinegar, maple syrup, olive oil, soy sauce and sesame oil in a small bowl. Taste and season with salt and pepper. Set aside.

  2. Step 2

    Place the carrots, celery, cabbage, tofu and scallions in a large serving bowl. Add the dressing and toss well to combine. Taste and season accordingly with salt and pepper.

  3. Step 3

    When ready to eat, add the fried noodles and almonds, if using, and toss again. Serve immediately.

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Ratings

5 out of 5
643 user ratings
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Comments

Lisa

This was delicious, even before I added the chow mein noodles. I used Trader Joe’s teriyaki baked tofu, and I added their refrigerated cooked edamame, as well as some cilantro. Always so happy to see vegan dishes in NYT, especially when they are Hetty’s. She’s a gem.

Bee7

I forgot to add the maple syrup and it was delicious. Everyone agreed that this salad doesn't need any added sweetness. I added one minced garlic clove, a small piece of ginger also minced, a dash of chili oil and a splash of fresh lime juice to the dressing. I topped the salad with chopped fresh cilantro and peanuts instead of almonds at the end and kept the fried noodles in a separate bowl for everyone to add as many as they wanted to.

sarah

I couldn’t find the chow mein noodles in my grocery, so I used 2 packs of ramen. Toasted them at 375 for about 6 mins and mixed about half in with the rest of the salad. Reserved the other half for topping. Turned out delicious!

Shannon

This is good, quick, easy and fresh. The crunch is delicious in this hot summer weather. Will make again. Really no notes, although I did make my own tofu just because.

Tyger

I made this as written, upon reflection, I’d definitely make it again but increase the dressing by half and decrease the noodles by half.

Arturo

This salad is a nice, no-cook base recipe but not 5 stars as written. Kudos to the people that suggested adding cilantro and mint to the salad. We also added chili paste and ginger to the dressing. We used mirin instead of maple syrup and added lime juice. After those modifications we will keep this in rotation for the Summer months.

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