I’ve already commented more than once on the blog that I love Chinese food, that’s why whenever I go to a restaurant I order the typical Chinese salad, it’s very tasty and everyone likes it, in fact, I small I did not like salads very much and I loved this one. Now that I’m vegan, I prepare it without ham and replace it with organic bean sprouts, to make sure it’s non-GMO soy.

In some restaurants they add other ingredients such as corn or tomato, but this recipe is the most common. This dressing is not white because we have replaced the white sugar with coconut sugar, although you can also use brown sugar.



  • 1 lechuga iceberg
  • 2 zanahorias
  • 1/4 de taza de brotes de soja (50 g)
  • 1/4 de taza de algas agar agar (un puñado)

Para el aliño:

  • 1/4 de taza de vinagre de manzana (55 g)
  • 1/4 de taza de azúcar de coco o moreno (50 g)
  • 1/4 de cucharadita de sal
  • 1 cucharada de aceite de oliva virgen extra


  1. Cut the agar agar into strips and place soak for the time indicated on the package. If the package doesn’t tell you anything, leave it until they soften and are to your liking.
  2. Peel the carrot and cut it into strips about the same size as the agar agar.
  3. Chop the iceberg lettuce.
  4. In the container in which you will serve the salad place the lettuce and top with the carrot, agar agar and bean sprouts.
  5. To prepare the dressing just add all the ingredients and mix until smooth. well combined.
  6. Spoon the dressing over the salad and toss to coat all the ingredients.


Receta adaptada de Isasaweis.

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