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Thai Chopped Salad

Yield1 Serving

Meet your new favorite salad crush — a rainbow bowl of crunchy veggies, crispy tofu, and a creamy peanut-lime dressing that hits every note: nutty, tangy, and totally addictive. One bite, and you’ll be dancing to Thai beats!

 3 cups chopped green cabbage
 2 cups chopped purple cabbage
 1 cup diced bell pepper
 1 cup diced cucumber
 1 cup chopped cilantro or parsley
 ½ cup sliced green onion
 ½ cup shredded carrot
 1 cup cubed and air-fried tofu (or seasoned baked tofu)
 Tamari sauce for drizzling
 15 to 20 toasted peanuts or cashews, chopped
Dressing:
 ½ cup peanut butter
 3 tablespoons tamari sauce
 2 tablespoons rice vinegar
 2 tablespoons freshly squeezed lime juice
 2 tablespoons maple syrup
 1 teaspoon minced garlic
 1 teaspoon minced ginger
 1 teaspoon siracha sauce
 1 tablespoon warm water for desired consistency (See note for optimal flavor) *
1

Prepare the Tofu, if not Using Packaged Baked Tofu (Air-Fryer or Oven Method)

Air-Fryer: Drain and press tofu for 10 to 15 minutes to remove
excess moisture. Cut into 1-inch cubes and toss with a drizzle of tamari (optional: spray lightly with oil for crispiness). Air-fry at 375°F (190°C) for 12–15 minutes, shaking halfway, until golden and crispy.

Oven: Preheat the oven to 400°F (200°C). Line a baking sheet
with parchment paper or a silicon mat. Spread tofu cubes evenly and bake for 25–30 minutes, flipping halfway through, until lightly browned and firm on the edges.

2

Assemble the Salad
In a large salad bowl, combine chopped green and purple cabbage, bell pepper, cucumber, cilantro, green onion, carrot, and cooked tofu.

3

Make the Dressing
In a jar or small bowl, whisk together peanut butter, tamari, rice vinegar, lime juice, maple syrup, garlic, ginger, and sriracha, until smooth and creamy (Adjust seasonings to taste. Add vinegar or lime juice for added tartness. If you want it sweeter, add additional maple syrup.)

4

Toss and Serve

Arrange the salad in a large bowl. At the table, pour the dressing over the salad and toss well to coat evenly. Garnish with chopped roasted peanuts or cashews just before serving.

Notes:
*For optimal flavor, do not add water to the dressing. Even though it will be very thick, as you toss the salad, the dressing coats the vegetables without breaking down due to excess liquid.

Tofu adds crunch and plant-based protein. If you don’t have an air-fryer or an oven, pan-fry in a small amount of oil until crispy.

Best served fresh, but can be refrigerated for up to one day.

Consider serving this with one of our soups, such as Filipino Noodle
Soup, Chinese-inspired Soup, Edamame & Pea Soup, or Thai Coconut Curry Soup.

Substitutions

Nut-Free: Replace peanut butter with sunflower seed butter and
cashews with toasted pumpkin or sunflower seeds.

Spice Adjustment: Increase or reduce sriracha to taste.