Hey there! If you’re looking to jazz up your salad game, you’re in the right spot. This Curried Seitan Salad with Mango Dressing is packed with bold flavors, bright colors, and just the right amount of zing. We’ve got tender seitan with a hint of curry, crunchy purple cabbage, and a creamy, tangy mango dressing that brings it all together. And the best part? It’s super quick – you’ll have this on the table in 20 minutes flat. Let’s get into it!
Try my Asian Mushroom Noodles Stir Fry, recipe.
1| Bold, Unique Flavors: The combo of curry and mango dressing is a little sweet, a little spicy, and a whole lotta delicious.
2| Quick & Easy: Got 20 minutes? That’s all you need! Perfect for a busy day when you still want something tasty.
3| Great Texture: You’ve got crunchy cabbage, tender seitan, and creamy dressing – a perfect mix in every bite.
4| Plant-Powered Protein: Seitan brings a hearty dose of protein, keeping you full and satisfied without any meat.
5| Colorful & Fun: Bright purple cabbage and golden dressing make this one Instagram-worthy salad.
6| Versatile Meal: Great for lunch, dinner, or as a unique side dish to impress guests!
Give it a try – your taste buds will thank you!
Try my Air-Fried Tofu Breakfast Burrito recipe.
1| Seitan: This plant-based protein is the star here! With its meaty texture and ability to soak up flavors, seitan makes this salad hearty and satisfying. Plus, it’s packed with protein, so you’ll feel full and fueled.
2| Purple Cabbage: Not only does it add a pop of color, but purple cabbage also brings a nice crunch. It’s high in fiber and antioxidants, making this salad as nutritious as it is delicious.
3| Mango Chutney: This is where the magic happens! The sweet and tangy mango chutney gives the dressing a tropical kick that pairs perfectly with the curry. It’s like a mini vacation for your taste buds!
4| Curry Powder: Adding warmth and a hint of spice, curry powder gives this salad that cozy, comforting vibe. It’s mild, so it won’t overpower the other ingredients – just adds a bit of depth.
5| Peanut Butter: For that creamy, rich texture in the dressing. Peanut butter balances the tanginess of the mango chutney, creating a smooth and delicious drizzle for the salad.
6| Garlic: Just a touch to bring out all the flavors! Garlic adds a savory kick to the seitan and blends beautifully with the curry.
With this mix of vibrant, flavorful ingredients, you get a salad that’s anything but boring!
Try my Tahini Rainbow Quinoa Salad recipe.
| Ingredients: Serves 4 |
|---|
| For the dressing: |
| 4 oz (110g) mango chutney |
| 3 oz (85g) peanut butter |
| 2.7 fl oz (80ml) water |
| For the salad: |
| 10.5 oz (300g) seitan, cut into bite-sized |
| 3 cloves garlic, minced (1 tbsp) |
| 3/4 tsp mild curry powder |
| 14 oz (400g) purple cabage, shredded |
| 1 small cucumber sliced into thin half moons |
| 3 green onions, thinly sliced |
Time required: 20 mins
1| Blend the Dressing: Toss the mango chutney, peanut butter, and water into a blender. Blend it up until it’s nice and smooth, then set it aside. (Easy, right?)
2| Sizzle the Seitan: Heat up 2 teaspoons of oil in a large skillet over medium. Pop in the seitan, sprinkle a bit of salt, and let it sizzle for about 5–7 minutes until it's nice and golden.
3| Flavor Time: Add the garlic and a tiny splash of oil (about a teaspoon) to the skillet, cooking for just 30 seconds. Now, sprinkle in the curry powder, give it a good stir, and cook for another 2 minutes. Take it off the heat and keep it warm.
4| Mix it All Up: In a big bowl, add your shredded cabbage and cucumber slices. Drizzle that tasty mango dressing over the top and toss it all together. Pile the warm seitan on top, sprinkle with green onions, and you’re all set!
Enjoy immediately!
Glycemic Index: Low (42) Glycemic Load: Moderate (16)
1| Swap Seitan: Not into seitan? No problem! Try chickpeas or tempeh for a similar protein boost and hearty texture. If you're not strictly plant-based, grilled chicken strips would also work well.
2| Use Different Greens: Don’t have purple cabbage? Shredded romaine, kale, or a mix of greens will work just as well. The crunch might be different, but the flavors will still shine.
3| Switch the Nut Butter: If you’re avoiding peanuts, use almond butter or sunflower seed butter instead. It’ll keep that creamy texture in the dressing with a slightly different nutty flavor.
4| Add a Little Heat: For those who like a kick, add a pinch of cayenne or a dash of hot sauce to the dressing. It’ll give the salad a spicy, tropical twist.
5| Try Fresh Mango: If mango chutney isn’t available, fresh mango blended with a little vinegar or lemon juice and a pinch of sugar can make a quick alternative.
6| Boost the Crunch: Sprinkle in some toasted cashews or almonds to add an extra crunch and nuttiness. This also adds more protein and healthy fats to the salad.
7| Experiment with Herbs: Toss in fresh cilantro or mint for a refreshing herbal boost. Both pair really well with the mango dressing and curry.
Try my White Bean Soup recipe.
1| Pat the Seitan Dry: Before sautéing, pat the seitan with a paper towel to remove any extra moisture. This helps it crisp up nicely in the skillet and absorb the curry flavors better.
2| Adjust Dressing Thickness: If your dressing feels too thick, add a splash more water until it reaches your preferred consistency. For a creamier, richer dressing, add a bit more peanut butter.
3| Slice Veggies Thin: Shredding the cabbage thinly and slicing the cucumber into half-moons helps balance textures and makes every bite more enjoyable.
4| Serve Warm or Cold: This salad is delicious either way! Serve with warm seitan for a cozy, comforting feel, or let it cool in the fridge for a refreshing, chilled version.
5| Make Ahead: Prep the dressing and chop the veggies ahead of time for an even faster assembly. Just keep the dressing and seitan separate until you’re ready to serve to avoid sogginess.
6| Don’t Skip the Fresh Garnish: Green onions, cilantro, or even a sprinkle of sesame seeds can add the perfect finishing touch and a little burst of flavor.
Following these tips will help bring out the best flavors and textures in this salad, making it even easier to whip up a delicious meal!
Try my Potato, Bean and Asparagus Traybake recipe.
1| Stuff It in a Wrap: Spoon the salad into a large wrap or pita pocket for a satisfying handheld meal. Add a sprinkle of fresh herbs or a few crunchy cashews for extra flavor.
2| Serve Over Rice or Quinoa: Make it heartier by serving the salad over a bowl of fluffy rice or quinoa. The grains soak up that mango dressing and give you a complete, balanced meal.
3| Toss with Mixed Greens: For an extra dose of veggies, serve this salad over a bed of mixed greens like arugula, spinach, or romaine for more texture and volume.
4| Pair with Flatbread: Serve it with warm naan, pita, or flatbread on the side to scoop up all those tasty bites. Perfect for a more filling lunch or dinner.
5| Make It a Buddha Bowl: Create a plant-based power bowl by adding roasted sweet potatoes, avocado slices, and a sprinkle of nuts or seeds. It’s colorful, nourishing, and full of variety!
6| Use as a Sandwich Filling: Pile this salad between slices of toasted bread or into a baguette for a unique, flavorful sandwich option. Add a few cucumber slices for extra crunch.
These serving ideas make it easy to enjoy this curried seitan salad in different ways, whether it’s a light lunch, a hearty dinner, or a quick wrap on the go!
Try my 15-Minute Peanut Udon recipe.
1| Refrigerator: Store the salad in an airtight container in the fridge for up to 2-3 days. Keep the dressing separate if you want the veggies and seitan to stay crisp. When ready to eat, just toss it all together!
2| Dressing Storage: If you have leftover dressing, keep it in a sealed jar or container in the fridge for up to a week. It’s perfect for drizzling on future salads or bowls.
3| Seitan Storage: If you’ve made extra seitan, store it in a separate container in the fridge for up to 3 days. Reheat it in a skillet with a little oil before adding to your salad for a fresh, warm bite.
4| Freezing: You can freeze the seitan for up to a month. Just slice it into pieces and place it in a freezer-safe bag or container. When ready to use, thaw it overnight in the fridge and reheat before adding to your salad.
Tip: Avoid storing the salad with the dressing already mixed in if you’re planning to keep it for more than a day. The dressing can make the veggies soggy, so it's best to add it just before serving.
Try my other dinner recipes, here.
And there you have it – a salad that’s anything but boring! This Curried Seitan Salad is fresh, flavorful, and satisfying. Perfect for lunch, a light dinner, or impressing someone with your culinary skills (without breaking a sweat!). Hope you love it as much as I do – dig in and enjoy every bite!
Simple, spicy, and sweet! This Curried Seitan Salad with Mango Dressing has it all – bright flavors, plant-based protein, and a quick 20-minute prep. Perfect for a fresh, satisfying meal anytime! 🥬✨
Place all the dressing ingredients into a blender and blend until smooth. Set aside.
Heat 2 teaspoons of oil in a large skillet over medium heat. Add the seitan, season with salt, and sauté for 5-7 minutes.
Add the garlic and 1 teaspoon of oil, and sauté for 30 seconds. Add the curry powder and sauté for 2 minutes. Remove from heat, and keep warm.
Place cabbage and cucumber in a large bowl, drizzle over dressing and stir to combine. Top with warm Seitan and green onions. Serve immediately.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
