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Bowl of Thai salad with tofu.

Thai Salad with Peanut Dressing

This Thai salad with peanut dressing is super easy to throw together, and great for feeding a crowd or weekend salad meal prep! The peanut dressing comes together quick, too, and packs tons of flavor.

Course Lunch, Main Course, Salad
Cuisine Asian-Inspired, Thai
Diet Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5
Calories 393 kcal
Author Laura Yautz

Ingredients

For the Tofu

  • 1 block (14 oz) Extra Firm Tofu, drained, pressed, and sliced
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Low Sodium Soy Sauce
  • 2 teaspoon Rice Vinegar
  • 1 teaspoon Crushed Red Pepper, or to taste

For the Salad

  • 3 cups shredded Napa Cabbage
  • 3 cups shredded Red Cabbage
  • 2 large Carrots, shredded or julienne
  • 1 Red Bell Pepper, sliced thin
  • 5 Green Onions, sliced (both white and green parts)
  • ½ cup Cilantro, chopped
  • ¼ cup Mint, chopped
  • ½ cup chopped Peanuts

For the Peanut Dressing

  • ⅓ cup Natural Peanut Butter
  • 2 tablespoon Lime Juice
  • 2 tablespoon Honey (or Maple syrup)
  • 2 tablespoon Rice Vinegar
  • 1 tablespoon Low Sodium Soy Sauce
  • 2 teaspoon Toasted Sesame Oil
  • 1 inch cube Fresh Ginger chopped or grated
  • 1 clove Garlic minced
  • Warm water to thin dressing

Instructions

For the Tofu:

  1. Preheat oven to 350 degrees.
  2. Make the Baked Tofu by adding the first 4 ingredients in a small bowl. Whisk to combine.
  3. Arrange tofu slices in a 9×12 baking dish, and pour sauce over the slices. Flip slices once to coat.
  4. Bake for 25 minutes, until edges of tofu begin to brown.
  5. Remove from oven, and allow to cool.

For the Salad:

  1. In a large bowl, toss all the salad ingredients together, except chopped peanuts. Reserve those for garnishing at the end.

For the Peanut Dressing:

  1. Add all the dressing ingredients to a small blender or food processor, and blend on high until smooth.

  2. If the dressing is too thick, add warm water, 1 tablespoon at a time until it reaches a consistency you like. (I had to add 1 tablespoon to mine)

To assemble:

  1. Divide the salad among 5 bowls or meal prep containers.
  2. Top each of the 5 salads with equal amount of tofu, and sprinkle with the reserved peanuts.
  3. For the dressing, you can either divide it among 5 small dressing cups for transport, or pour an equal amount on each of the salads. The salad is robust enough to have the dressing on it for a few days without becoming soggy.
  4. Garnish with extra mint leaves, cilantro, and/or slices of lime, as desired.

Recipe Notes

Tip: Make this recipe lightening fast by using 7 cups of bagged coleslaw mix (without dressing) instead of the napa cabbage, red cabbage, and carrots.

Nutrition Facts
Thai Salad with Peanut Dressing
Amount Per Serving
Calories 393 Calories from Fat 226
% Daily Value*
Fat 25.1g39%
Saturated Fat 4g25%
Polyunsaturated Fat 8.9g
Monounsaturated Fat 11.1g
Sodium 303.2mg13%
Potassium 841.3mg24%
Carbohydrates 29.5g10%
Fiber 7.8g33%
Sugar 16.4g18%
Protein 18.6g37%
Vitamin A 390.7IU8%
Vitamin C 92mg112%
Calcium 152.9mg15%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.