The ultimate peanut salad! This Thai Cabbage Salad is made from veggies like romaine, cabbage, bell peppers, and carrots, loaded with an easy garlic tofu, and tossed with a decadent creamy peanut dressing.
This recipe is for anyone who is absolutely obsessed with peanut butter (like me). And others too.
But if you like peanut butter, you will LOVE this Thai peanut salad.
This salad starts with a base of fresh veggies.
Romaine as the lettuce, then some Thai-inspired vegetables like red and green cabbage, carrots, peppers, and some edamame for protein.
Then you add an easy garlic tofu for even more protein. And drizzle with the most incredible peanut dressing.
There is so much flavor in this salad. And it's truly a whole meal, with plenty of protein, fiber, and healthy fats.
This tofu is super easy. It's technically optional in this recipe, but I highly recommend adding it for extra protein, texture, and flavor!
For detailed notes, check out my entire post on this healthy peanut dressing.
Step 1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2. In a medium bowl, whisk together the soy sauce and chili garlic sauce.
Step 3. Add the tofu and toss to combine.
Step 4. Sprinkle the cornstarch over the tofu and toss again.
Step 5. Spread onto the prepared baking sheet and bake for 30-40 minutes until browned.
Step 6. Meanwhile, make the Healthy Peanut Sesame Dressing. Set aside.
Step 7. Prep the salad. In a large bowl toss the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro. Pour about 3/4 of the dressing over salad and toss well to coat.
Step 8. If desired, transfer to a platter. Then top with the tofu, peanuts, extra green onions and cilantro, and a sprinkle of sesame seeds. Enjoy!
You can use cubed tempeh instead of tofu in this salad. Or add more edamame.
This salad is delicious with freshly cooked tofu that gently warms the other ingredients.
You can also let the tofu cool completely before assembling. And leftovers are delicious cold!
Store any leftovers you have in an air-tight container in the fridge.
This salad will last up to a week in the fridge. After 3-4 days, the romaine may get a bit soft, but it won't go bad.
To make your salad last longer, only assemble what you will eat in one sitting. Then store the greens separate from the vegetables and dressing.
Jesus thank you for this hearty peanut salad. Thank you for this nourishing dish that will fuel our bodies. Amen.
Love salads? Here are some of my favorite salad recipes you can try next:
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The ultimate peanut salad! This Thai Cabbage Salad is made from veggies like romaine, cabbage, bell peppers, and carrots, loaded with an easy garlic tofu, and drizzled with a decadent creamy peanut dressing.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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