- Crunchy Asian Slaw
- Peanut Dressing Salad
- Tofu Vegetable Salad
- Colorful Cabbage Salad
- Edamame Salad Recipe
- Homemade Peanut Dressing
- Healthy Tofu Salad
- Asian Inspired Salad
- Cilantro Cabbage Slaw
- Vegetarian Tofu Salad
- Red and Green Cabbage Salad
- Thai Chili Peanut Dressing
- Fresh Vegetable Slaw
- Edamame and Tofu Salad
- Nutty Peanut Dressing
- Tangy Lime Peanut Dressing
- Crunchy Peanut Slaw
- Tofu Cubes Recipe
- Colorful Vegetable Medley
- Cabbage and Peppers Salad
- How to make Peanut Dressing
- Best tofu pressing techniques
- Homemade Asian salad recipes
- Tips for crispy tofu cubes
- Edamame cooking and shelling
- Red and green cabbage pairing
- Creating a vibrant cabbage slaw
- Tofu marinating for salad
- how to cook tofu
- how to make tofu
- Balancing flavours in peanut dressings
- Different uses for julienned peppers
This post may contain affiliate links, please see Vic Eat’s privacy policy for details.
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.
Why You'll Love This Thai Crunch Salad with Peanut Dressing
- Bold Flavours and Textures: Indulge in a tantalizing blend of vibrant red and green cabbage, julienned peppers, edamame, and crispy tofu, all adorned with zesty peanut dressing. Each bite offers a symphony of flavors and satisfying crunch.
- Effortless Meal Prep: Experience convenience and health with this recipe’s meal prep potential. Assemble the colourful medley ahead of time and simply drizzle the peanut dressing before serving, making weekday lunches or quick dinners a breeze.
- Nutrient-Rich and Wholesome: Packed with nutrient-rich vegetables, protein-packed tofu, and roasted peanuts, this Thai-inspired salad is not only a delight for your taste buds but also a nourishing choice that satisfies cravings and promotes well-being.
Sign up for Vic Eat's Email Newsletter!
Ingredients Needed
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 & 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)
How To Make Thai Crunch Salad with Peanut Dressing
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! 🙂
Notes + Tips for Thai Crunch Salad with Peanut Dressing
- Varying Spice Levels: Control the heat by adjusting the number of red Thai chilies. Remove the seeds and membranes for a milder flavour or omit them altogether for a mild version.
- Protein Alternatives: Swap tofu for cooked and shredded chicken, cooked shrimp, or chickpeas for a different protein source.
- Make-Ahead Tip: Prepare and store the salad ingredients separately in airtight containers for up to 4 days. Assemble the salad with dressing and toppings just before serving to maintain maximum freshness.
- Dressing Consistency: If the peanut dressing thickens in the fridge, simply whisk in a small amount of water to achieve the desired pourable consistency.
Other Yummy Recipes from Other Creators That I LOVE!
More Delicious Recipes You Will Love!
Follow Me!! ♡
jump
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
jump2
