Last week I had a post on making a ground beef substitute, so this week I’m going to give you a great recipe to use it in!  This is based on an Asian Lettuce Wrap recipe, but I simply made it into a salad.  I love the spiciness of the “meat” contrasting with the coolness of the salad!


  • 1 package salad mix, whichever is your favorite
  • 2 and 1/2 cups ground beef substitute
  • 1/2 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 T soy sauce
  • 1/4 cup hoisin sauce
  • 2 tsp ginger powder
  • 1 T rice wine vinegar
  • 1 T chili garlic sauce
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 2 tsp Asian (dark) sesame oil


  1. In a medium skillet over high heat, cook the onion in oil, stirring frequently. 
  2. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. 
  3. Stir in chopped water chestnuts, green onions, sesame oil, and beef substitute; continue cooking until the onions just begin to wilt, about 2 minutes.
  4. Fill bowls with salad, then add a heaping spoonful of the “meat” mixture.  Dress with you favorite dressing, or use the one below.

  • 1 tsp sesame oil
  • 2 T soy sauce
  • 2 T rice wine vinegar
  • 1 T chili garlic sauce (or to taste)
  • 1 tsp sugar

Shake all ingredients and enjoy!

Shared with Hearth and Soul 

27 thoughts on “Asian Salad – Meatless Monday

  1. I love the different sauces and vinegars in this recipe. The ingredients are delicious and my family would enjoy it.

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