Thai Peanut Cabbage Salad is a vibrant dish that combines a medley of fresh vegetables and crispy tofu, all drizzled with a rich and creamy peanut sauce. This salad is not only quick to prepare but also packed with nutrition, making it an ideal choice for lunch or dinner. The combination of crunchy cabbage, sweet carrots, and the nutty flavor of peanuts results in a deliciously satisfying meal. Whether you’re a fan of Thai cuisine or just looking for a healthy dish, this salad will hit all the right notes.
Why You’ll Love This Thai Peanut Cabbage Salad
This Thai Peanut Cabbage Salad offers numerous reasons to love it. First, it’s a healthy Thai peanut salad that is naturally vegan, making it suitable for a variety of dietary preferences. Second, it’s incredibly quick to prepare, taking just about 60 minutes from start to finish. Third, the delightful crunch of fresh vegetables adds texture, while the tofu provides a satisfying protein boost. Additionally, the Thai Cabbage Salad with Peanut Dressing is versatile; you can customize it with your favorite vegetables or proteins. Lastly, it’s a great dish for meal prep, keeping well in the fridge for several days. With all these benefits, it’s easy to see why this salad is a favorite!
Ingredients for Thai Peanut Cabbage Salad
Gather these items:
- 1 block Extra Firm Tofu (14 ounces)
- 3 tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 2 teaspoons Chili Garlic Sauce
- 2 teaspoons Cornstarch
- 1/4 cup Creamy Natural Peanut Butter
- 2 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce, Liquid Aminos, or Tamari
- 2 tablespoons Tahini
- 2 tablespoons Maple Syrup
- 1 lime Juice of
- 2 cloves Garlic, minced
- 1/4 teaspoon Ground Ginger
- Pinch Cayenne (for an extra kick if desired)
- 2-4 tablespoons Water (as needed)
- 1 Romaine Heart (chopped)
- 1 Green Cabbage (shredded)
- 1/2 Red Cabbage (small, shredded)
- 16 ounces Frozen Shelled Edamame
- 1 cup Shredded Carrots
- 1 Red Bell Pepper (thinly sliced)
- 1 bunch Green Onions (sliced)
- 1/3 cup Peanuts (roughly chopped if desired)
- 1/4 cup Chopped Cilantro
- Sesame Seeds (for garnish)
How to Make Thai Peanut Cabbage Salad Step-by-Step
- Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the soy sauce and chili garlic sauce until well combined.
- Step 3: Gently add the cubed tofu to the sauce mixture and toss to combine thoroughly.
- Step 4: Sprinkle the cornstarch over the tofu and toss again.
- Step 5: Spread the tofu onto your prepared baking sheet and bake for 30-40 minutes, flipping halfway through.
- Step 6: Whisk together all the dressing ingredients in a bowl.
- Step 7: In a large bowl, combine the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro.
- Step 8: Pour about ¾ of the Peanut Sesame Dressing over the salad and toss well.
- Step 9: Transfer the salad to a platter and top it with the crispy tofu, peanuts, extra green onions, and cilantro.
- Step 10: Finish with a sprinkle of sesame seeds.
Pro Tips for the Best Thai Peanut Cabbage Salad
Keep these in mind:
- Use extra firm tofu for the best texture.
- Feel free to add other vegetables like bell peppers or snap peas for extra crunch.
- Adjust the spiciness of the dressing by adding more or less chili garlic sauce.
- This recipe allows for meal prep; store it in airtight containers to maintain freshness.
Best Ways to Serve Thai Peanut Cabbage Salad
There are several delicious ways to enjoy this salad. You can serve it as a stand-alone dish or pair it with grilled chicken or shrimp for a heartier meal. It’s also fantastic as a side dish for any Asian-inspired meal. Consider adding an extra drizzle of peanut sauce cabbage salad for more flavor.
How to Store and Reheat Thai Peanut Cabbage Salad
To store, keep the salad in an airtight container in the refrigerator. It will stay fresh for up to three days. When you’re ready to enjoy it again, simply toss the salad to redistribute the dressing. If you prefer warm tofu, you can reheat it in the oven or microwave. Just be careful not to overcook the veggies, as they are best enjoyed crisp.
Frequently Asked Questions About Thai Peanut Cabbage Salad
What’s the secret to perfect Thai Peanut Cabbage Salad?
The secret lies in balancing the flavors of the dressing. Ensure your peanut butter is creamy and mix it well with the lime juice, soy sauce, and maple syrup for a well-rounded taste. This balance is key for a refreshing spicy Thai cabbage salad.
Can I make Thai Peanut Cabbage Salad ahead of time?
Yes, you can prepare the salad ahead of time. Just keep the dressing separate until you are ready to serve to prevent the vegetables from getting soggy. This makes it an excellent choice for meal prep or potlucks!
How do I avoid common mistakes with Thai Peanut Cabbage Salad?
To avoid common mistakes, ensure your vegetables are well-chopped and fresh. Also, do not skip the step of baking the tofu, as it adds a delightful crunch that enhances the entire dish. Aim for a colorful mix of veggies for a beautiful presentation.
Variations of Thai Peanut Cabbage Salad You Can Try
There are numerous variations you can explore with this salad. You might try adding grilled chicken for a protein boost, or swap out the tofu for tempeh for a different texture. For a more robust flavor, consider adding a bit of sesame oil to the dressing. You can also make it a low-calorie Thai cabbage salad by using less peanut butter and opting for low-sodium soy sauce. The possibilities are endless!
For more information on the health benefits of cabbage, check out this Healthline article. If you’re interested in vegan recipes, you can explore more vegan options here. Additionally, learn about the nutritional value of peanuts in this study.
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Thai Peanut Cabbage Salad: 7 Reasons to Love This Delight
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant Thai Peanut Cabbage Salad with Tofu that’s quick, nutritious, and delicious, perfect for any meal.
Ingredients
- 1 block Extra Firm Tofu (14 ounces)
- 3 tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 2 teaspoons Chili Garlic Sauce
- 2 teaspoons Cornstarch
- 1/4 cup Creamy Natural Peanut Butter
- 2 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce, Liquid Aminos, or Tamari
- 2 tablespoons Tahini
- 2 tablespoons Maple Syrup
- 1 lime Juice of
- 2 cloves Garlic, minced
- 1/4 teaspoon Ground Ginger
- Pinch Cayenne (for an extra kick if desired)
- 2–4 tablespoons Water (as needed)
- 1 Romaine Heart (chopped)
- 1 Green Cabbage (shredded)
- 1/2 Red Cabbage (small, shredded)
- 16 ounces Frozen Shelled Edamame
- 1 cup Shredded Carrots
- 1 Red Bell Pepper (thinly sliced)
- 1 bunch Green Onions (sliced)
- 1/3 cup Peanuts (roughly chopped if desired)
- 1/4 cup Chopped Cilantro
- Sesame Seeds (for garnish)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the soy sauce and chili garlic sauce until well combined.
- Gently add the cubed tofu to the sauce mixture and toss to combine thoroughly.
- Sprinkle the cornstarch over the tofu and toss again.
- Spread the tofu onto your prepared baking sheet and bake for 30-40 minutes, flipping halfway through.
- Whisk together all the dressing ingredients in a bowl.
- In a large bowl, combine the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro.
- Pour about ¾ of the Peanut Sesame Dressing over the salad and toss well.
- Transfer the salad to a platter and top it with the crispy tofu, peanuts, extra green onions, and cilantro.
- Finish with a sprinkle of sesame seeds.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
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