10 minutesLunch

Curried seitan and cabbage salad with mango dressing

Makes: four servings
Makes: four servings


  • ¼ cup mango chutney
  • ¼ cup peanut butter
  • 2 cucumbers
  • 6 cups shredded cabbage
  • 1 ½ lbs seitan
  • 1 ½ tbsp olive oil
  • 1 ½ tbsp minced garlic
  • 1 ¾ tsp curry powder
  • 4 green onions


  1. In a large bowl, whisk together mango chutney, peanut butter and 4 tbsp water until smooth. Thinly slice cucumber into half-moons, then add to the bowl along with shredded cabbage. Toss to coat.

  2. Slice seitan into bite-sized strips. Heat olive oil in a skillet over medium heat. Add seitan and sprinkle with salt. cook 5 minutes, flipping once, until browned. Add garlic and curry powder; cook 30 seconds more, until fragrant.

  3. Thinly slice green onion. Top salad with green onion and seitan.