I can't really take credit for this recipe, since I started with Trader Joe's mock chicken stir-fry strips. I just made the dressing. But it's hot outside, and this was quick and easy! So this is like The vegan version of "Semi-Homemade with Sandra Lee." Except that I wont' tell you how to make a cocktail and tablescape (what even is a tablescape?)
I can't find my camera so I didn't take pictures (I'm sorry!!! I'm the worst at that!)
Naturally, I didn't actually measure anything (because when do I ever do that?) but here's what I did:
First, I chopped half of the package of strips into little chunks, and added some finely diced celery, and chopped scallion and parsley.
In a measuring cup, I mixed the juice of half a lime with two heaping tablespoons vegan mayo. I added about a quarter teaspoon of grated ginger, and a tablespoon of finely chopped jarred lemongrass. It was still a little bland, so I added tiny splash of rice vinegar and a few drops of sriracha chili sauce, which I've been adding to everything lately.
Then I stirred the dressing into the salad and refrigerated it for a couple of hours.