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! If you need a new salad recipe, this will be your go-to quick salad recipe. If theres 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.
What ingredients do I need to make the Thai chopped salad?
- chopped green cabbage
- chopped purple cabbage
- diced cucumber
- sliced green onion
- diced bell pepper
- shredded carrots
- chopped cilantro
- air-fried tofu
- roasted cashews
For the dressing you need
- soy sauce
- cup peanut butter
- rice vinegar
- lime juice
- toasted sesame oil
- maple syrup
What are the health benefits of this salad?
This salad is filled with many nourishing vegetables that are great for your heart and health. The purple and green cabbage are great for reducing inflammation. Cabbage is also beneficial for lowering the risk of developing diabetes and for getting in that extra fiber to prevent constipation. Try a digestive enzyme if raw veggies make you bloated.
Tofu is also a health benefitting ingredient filled with fiber, vitamin A, calcium, and iron. The tofu gives this Thai Chopped Salad and added boost of protein, as well! Organic non-GMO soy is actually very beneficial one’s health and actually reduces risk of breast cancer. Moral of the story: eat more tofu!
How to make it:
- 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!
- Cashews: I know a lot of people have cashew allergies. Don’t worry. Feel free to use hemp seeds as a nut-free substitute.
- Tofu: Don’t like tofu or don’t want it? Feel free to omit from the recipe.
- Peanuts: Instead of peanuts, you can use any type of nut butter or sunflower butter.
- Soy: If you are sensitive or allergic to soy, you can use coconut aminos as an alternative.
- Cilantro: Have an aversion to cilantro? No need to include it – you can try parsley!
- Make sure the dressing is runny enough to spread throughout the salad. One trick is to use a fresh jar of peanut butter so it’s runny or to add 1 tbsp of hot water.
One more tip:
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. Don’t worry about soggy lettuce here. If you want more salad recipes like this one, you have to try my mango mama salad.
- If you have extra dressing, store in a container and use on other things like a stir fry, noodles, or veggies!
Get my salad recommendations:
- Wash your lettuce easily with this salad spinner
- Bamboo salad tongs for tossing
- I can’t live without this Huge bamboo salad bowl
Thai Chopped Salad (With Peanut Dressing!)
- 3 cups chopped green cabbage
- 2 cups chopped purple cabbage
- 1 cup diced cucumber
- 1/2 cup sliced green onion
- 1 cup diced bell pepper
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1 cup air fried tofu
- 1/2 cup chopped roasted cashews
- 3 tbsp soy sauce
- 1/2 cup peanut butter
- 1 tsp sriracha
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tsp ginger
- 1 tsp garlic
- Start by cutting the tofu into cubes.
- Spray the tofu with olive oil and add to the air fryer.
- Chop up all of your veggies.
- Whisk together the dressing ingredients in a small bowl.
- Add the veggies, tofu, and dressing to a large bowl.
- Mix all of the ingredients together