Thai Crunch Salad with Peanut Dressing
Get ready for a flavour-packed salad with this Thai Crunch Salad with Peanut Dressing. Bursting with vibrant colours and textures, this recipe promises a delightful fusion of flavours. Picture thinly sliced red and green cabbage, julienned peppers, shredded carrots, edamame, and more, all artfully combined to create a sensational vegetable mix. Crispy tofu cubes add a satisfying crunch, while the creamy peanut dressing infuses each bite with a harmonious blend of nuttiness and tang. Topped with roasted peanuts, extra green onions, and crispy wonton strips, this salad offers a harmonious symphony of tastes and textures, making it an irresistible option for those seeking a refreshing and satisfying meal.
Ingredients
- 2 Cups Red Cabbage, thinly sliced
- 2 Cups Green Cabbage, thinly sliced
- 1 Red Pepper, julienned
- 1 Yellow Pepper, julienned
- 1 Cup Shredded Carrots
- 1 Cup Edamame, cooked and shelled
- 4 Green Onions, sliced
- 1/2 Cup Fresh Cilantro, chopped
- 1/4 Cup Roasted Peanuts, chopped
- 2-3 red Thai chilies, thinly sliced (optional)
- 1 Block of Firm Tofu, pressed and cubed
- 1 Tablespoon Oil
- Salt u0026 Pepper, to taste
- 1 Cup Crispy Wonton Strips (store-bought or homemade)
Peanut Dressing:
- 1/4 Cup Peanut Butter
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Oyster Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Fresh Grated Ginger
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Lime Juice
- 1 Tablespoon Sesame Oil
- 1/4 Teaspoon Black Pepper, Garlic Pepper, chilli flakes (optional), Salt, Pepper, (each)
- Water (as needed to thin the dressing)
Instructions
- Press the tofu to remove excess water, then cut it into bite-sized cubes.
- Heat a non-stick skillet over medium heat. Add a small amount of oil and add the tofu cubes with salt and pepper (to taste) sprinkled over top. Cook until they are golden and crispy on all sides. Set aside.
- In a mixing bowl, whisk together peanut butter, soy sauce, oyster sauce, brown sugar, grated ginger, maple syrup, lime juice, sesame oil, chilli flakes (if using), black pepper, garlic powder, onion powder, salt, and pepper. Gradually add water while whisking to achieve the desired consistency. The dressing should be smooth and pourable.
- Create a vibrant vegetable mix by thinly slicing red and green cabbage, shredding carrots, julienning red and yellow peppers, slicing green onions, chopping cilantro, thinly slicing Thai chilies (if desired), and chopping roasted peanuts.
- In a large mixing bowl, combine red cabbage, green cabbage, red pepper, yellow pepper, shredded carrots, edamame, green onions, and cilantro. Toss the salad ingredients together until well mixed.
- Gently fold the crispy tofu cubes into the salad mixture. Pour the creamy peanut dressing over the salad and toss to coat all the ingredients evenly. Tip: to keep the salad crisp and delightful, remember to add the dressing just before serving.
- Divide the dressed salad among serving plates. Top each serving with roasted peanuts, extra sliced green onions, red Thai chilies (if using), and crispy wonton strips. Enjoy! :)
Video
Nutrition
Calories: 300kcal
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