A quick and easy dinner recipe, this colorful Thai salad recipe features a hearty peanut sauce dressing. It’s vegan, gluten free and delicious!
Do you know Meatless Monday? Well, we have a new one for you: Sunday salad. Now listen to me I used to think salads were one thing: B, O, R, I, N, G. Think iceberg lettuce, unripe pink tomatoes, and shredded cardboard carrots. You know the kind, the kind that only comes down with a healthy ranch thrush. It’s not that kind of salad. A good salad is a beautiful rainbow bowl of nutrients, full of contrasting textures and flavors. It’s said to taste a million dollars and satisfy even the most avid meat and potato eaters. Read on for this Salad Sunday thai recipe, peanut sauce dressing and more.
Related:The best recipes for gluten free dinners
How to make a Thai Salad with Peanut Sauce Dressing
We think this Thai salad can stand the test (we hope!). Crispy veggies and hot, crispy sautéed tofu are drizzled with an addictive creamy peanut sauce, then topped with peanuts, cilantro, and lime. If you’re not a tofu fan, try replacing the protein with sautéed chicken, shrimp, or cooked, peeled edamame. Gluten-free, vegan and dairy-free, this Thai salad is also suitable for a variety of diets. There’s a lot going on in this bowl, because the more varied and interesting a salad’s flavors and textures, the more satisfying it is (read: less temptation to snack on it after dinner!).
Related: Homemade Teriyaki Sauce
Sunday salad
Back to Salad Sundays. What better way to end the weekend and start the week than with the tradition of a healthy and tasty salad? There’s something comforting about having a dinner idea already planned (similar to Pizza Fridays), and this one has endless riffs. You can use this dressing as a concept for your own salad, but adjust the veggies and proteins with what you like or have on hand. Invariably, when Alex and I are looking for a quick and easy meal, some sort of entree salad frequently turns up at our table, so we’re fine with that sort of no-frills Sunday night fare, especially when it includes this Thai salad with peanut sauce- Dressing.
This Thai salad recipe is already a favorite at our house. (The peanut sauce dressing!). We’ve also shared some of our favorite main course salads below. And tell us: What are your favorite main course salads? And you: main course salads; yes or no?
Looking for main course salad recipes?
Looking for main course salad recipes? Besides this Thai Salad with Peanut Dressing, here are some of our favorites:
This recipe is…
This Thai Salad Recipe with Peanut Sauce Dressing is vegetarian, vegan, plant-based and refined sugar-free.
The description
A quick and easy dinner recipe, this colorful Thai salad recipe features a hearty peanut sauce dressing. It’s vegan, gluten free and delicious!
For the peanut vinaigrette
- ½ cup coconut milk
- ¼ cup peanut butter
- 2 tablespoons Soy sauce (or tamari or coconut aminos)
- 1 tbsp lime juice
- 2 teaspoons maple syrup
- ¼ teaspoon kosher salt
For the salad
- 2 tablespoons olive oil
- 141-ounce packet of extra firm tofu
- 1 Red pepper
- 1 yellow peppers
- 2 Green Onions
- ¼ Red cabbage
- 4 carrots
- 10 ounces Earthbound Farm Half and Half Organic Baby Spinach and Spring Blend
- ¼ cup chopped peanuts
- cilantro, for garnish
- Lime wedges for garnish
- Remove the tofu from the packaging and pat dry with a clean kitchen towel. Cut the flat block of tofu into 3 long strips and halve the strips widthwise. Cut each piece into thirds.
- On a nonstick griddle or large skillet, heat 2 tablespoons olive oil over low heat. Place the tofu on the griddle, sprinkle with kosher salt and freshly ground pepper, and roast for 10-15 minutes, turning every few minutes, until light brown and crispy on both sides. Remove from the heat and let cool for a few minutes, then cut into small pieces if you like.
- In a small bowl, whisk together coconut milk, peanut butter, soy, lime, maple syrup, and kosher salt. Taste and add additional peanut butter if desired (we added 1 extra tbsp). Refrigerate leftovers for 1-2 weeks.
- Thinly slice the peppers, spring onions and cabbage. Grate the carrots (with a julienne peeler or use a vegetable peeler to make ribbons).
- To serve, place the vegetables in a bowl. Garnish with veggies and tofu and drizzle with dressing, then garnish with crushed peanuts, cilantro leaves, and a squeeze of lime.
- Category: main course
- Method: Cook
- Kitchen: Thai
Keywords: Thai Salad Peanut Sauce Peanut Peanut Sauce Thai Vegetarian Vegan Gluten Free Healthy Healthy Dinner
