This Thai Chopped Salad is the perfect mix of a crunchy and peanut-y dish that all of your family and friends are sure to love! This takes less than 30-minutes and will be your go-to quick salad recipe. If there’s a Thai chopped salad on a restaurant menu, there’s a good chance I’m ordering it, so this is my take on the salad. If you’re looking for more delicious plant-based salads, you’ll love my Longevity Salad, Vegan Mango Mama Salad, and addicting Spring Roll in a Bowl.
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Notes on Ingredients
- Cashews: If you’re looking for a nut-free option, you can swap cashews out for hemp seeds.
- Tofu: If you don’t love tofu or are soy-free, you can omit the tofu or replace it with another protein!
- Peanuts: For a nut-free version, replace the peanut butter with sun butter.
- Soy Sauce: Soy sauce adds saltiness to the peanut dressing. You can replace the soy sauce with coconut aminos.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Thai Chopped Salad?
- Chop up all of your veggies!
- Dice the tofu into small cubes.
- Spray your tofu with olive oil and air fry or saute (or even bake!).
- Whisk together all of the dressing ingredients in a small bowl.
- In a large bowl, add all of your veggies and the air fried tofu.
- Add the dressing to the larger bowl and mix!
- Enjoy!
- Step 1: First, chop up all the veggies, dice and cook the tofu.
- Step 2: Then, in a large bowl, add all salad ingredients. Whisk together the dressing.
- Step 3: Add in the peanut dressing.
- Step 4: Finally, toss the salad thoroughly to combine.
Commonly Asked Questions
Store this salad in the fridge for up to 4-5 days. It won’t get soggy because cabbage is super hardy and this stores beautifully in the fridge. Don’t worry about soggy lettuce here. If you want more salad recipes like this one, you have to try my mango mama salad.
Depending on the kind of peanut butter you used, the thick/thinness of your dressing varies. I recommend using a fresh jar of peanut butter so it’s extra runny or adding 1-2 tablespoons of hot water to your dressing at the end to thin.
I love using a veggie chopper for this recipe because it saves so much time. You can also buy pre-shredded veggies like cabbage and carrot or just chop your own with a good ol’ knife.
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Extra Helpful Tips
- Make sure the dressing is runny enough to spread throughout the salad.
- Short on time? Get pre-shredded carrots, and pre-shredded packages or mixed cabbage (it will often be called a coleslaw mix). This will save you some chopping time if you’re extra busy.
- Store this salad in the fridge for up to 4-5 days. It won’t get soggy because cabbage is super hardy and this stores beautifully in the fridge.
- If you have extra dressing, store in a container and use on other things like a stir fry, udon noodles, or veggies!
- For the best salad serving experience, wash your lettuce easily with this salad spinner, these bamboo salad tongs for tossing, and this huge bamboo salad bowl.
How to Store
Store this salad in the fridge for up to 4-5 days in an airtight container. You don’t have to worry about soggy lettuce here because the cabbage base is super hardy and stores super well in the fridge.
If you tried this Thai Chopped Salad or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Thai Chopped Salad (With Peanut Dressing!)
Equipment
Ingredients
- 3 cups green cabbage chopped
- 2 cups purple cabbage chopped
- 1 cup cucumber diced
- ½ cup green onion sliced
- 1 cup bell pepper diced
- 1 cup carrots shredded
- ½ cup cilantro chopped
- 1 cup tofu air fried
- ½ cup cashews chopped roasted
dressing
- 3 tablespoon soy sauce
- ½ cup peanut butter runny
- 1 teaspoon sriracha
- 2 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
Instructions
- Start by cutting the tofu into cubes.
- Spray the tofu with olive oil and add to the air fryer. Cook for 5-10 minutes or until crispy.
- Chop up all of your vegetables and set aside.
- Whisk together the dressing ingredients in a small bowl.
- Add the vegetables, tofu, and dressing to a large bowl.
- Mix all of the ingredients together.
- Enjoy!
Laurie Underwood says
Looks fantastic! I wonder if could make chopping cabbage east by using an undressed bag of slaw…?
Taylor From HealthyGirl Kitchen says
Sure!
Heather says
This recipe is delicious, super flavorful and easy to make. Will definitely be making again!
Danielle Brown says
Yes!
Paulette Stafford says
I’m 67 an recently had open heart surgery. I’m changing my diet to vegan because I want to see my grandchildren grow up. I’ve been eating constantly farro salad I put together. It’s very chewy satisfying and delicious. I can eat it 3 times a day but man or woman cannot live on farrow alone so I’m thrilled to try all your salads. Thanku
Nicola Cameron says
I’m new to your recipes Danielle, and every one has been a winner so far! Thank you for sharing. This Thai chopped salad is ABSOLUTELY DELICIOUS! Your dressings are amazing!
Taylor From HealthyGirl Kitchen says
Thank you so much!!
Virginia Tibbetts says
Loved this recipe. Thanks.
Kathleen says
What if I don’t have an air fryer for the tofu. How else would you prepare it? Ty!
Taylor From HealthyGirl Kitchen says
You could pan fry the tofu. 🙂
Jen says
Just made this and absolutely LOVE it!! So crunchy, tangy, healthy, and satisfying. Thank you, Danielle!!
Taylor says
Hi! Taylor from team HealthyGirl here!
So glad you love it! 🙂
Taylor says
Hi! Taylor from team HealthyGirl here!
You are so welcome! Thanks for making a HealthyGirl recipe!
Jenna Peacher says
What kind of tofu do you use for this? Firm? I’m new to tofu and haven’t ever cooked with it. Thanks!
Taylor From HealthyGirl Kitchen says
Yes, firm!
Savannah says
This salad is one of my very favorites! It’s been my go-to for summer dinner parties for the past couple of years since finding it on instagram. 10/10 would recommend!!
Helen Walker says
Amazing!! Make on repeat x
Jordan Stacy says
A chopped salad is one of the best kind of salads! This Thai-inspired chopped salad is crunchy, savory, and satisfying!