Thai Chopped Salad (With Peanut Dressing!)
This salad is the perfect crowd-pleasing dish to serve at dinner with friends and family!
Servings 5
Calories 359kcal
Cost $12
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!
Notes
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) to save chopping time.
Store this salad in the fridge for up to 4-5 days. It won’t get soggy because cabbage is super hardy and stores beautifully in the fridge.
If you have extra dressing, store in a container and use on other things like a stir fry, noodles, or veggies!
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 25g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 778mg | Potassium: 646mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5878IU | Vitamin C: 80mg | Calcium: 143mg | Iron: 3mg
