Recipes

Greeny Thai Chopped Salad

With Crispy Onions & Peanut Dressing

Hard to believe these ingredients could ever go together, but together they become a symphony of flavor.

Even though this salad dressing has more than 9 ingredients, it’s mostly pantry ingredients and a lot of very common ones at that. The result is a super-satisfying sweet and savory flavor explosion. Top the salad with 
eggplant, tofu, chiles, and cilantro but it would really well with pretty much any cooked protein.

“My husband said “this is so good” three different times while eating it.” 
– Nicole Kersley

Have you fallen in love with chopped salads too?

Thai Chopped Salad

Nicole Kearsley
This salad is quick to throw together and is great by itself. A colorful chopped salad inspired by fresh ingredients and bold Thai flavors
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad
Cuisine Asian, Thai, Vegan
Servings 2 Servings

Ingredients
  

  • 1 Eggplant
  • 1 package Organic Extra Firm Tofu
  • 1 Romaine Heart
  • 2 Scallions
  • 2 Thai Chiles
  • 1 Lime
  • 3 tablespoons Peanut Butter
  • 1 tablespoon Tamari
  • 1 tablespoon Rice Vinegar
  • 4 ounces Coleslaw Blend
  • 1/2 cup Crispy Onions
  • 1 bunch Cilantro Fresh
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Salt & Pepper To taste

Instructions
 

  • Trim and chop the eggplant into 1 inch pieces. Transfer to a paper towel-lined plate and sprinkle with salt. Drain the tofu and pat dry with paper towels, then chop into 1 inch cubes. Roughly chop the romaine heart. Thinly slice the scallions. Mince the Thai chiles.
  • Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the eggplant and cook until browned in places, about 4 to 5 minutes. Season with salt and return to the plate.
  • Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add the tofu and a pinch of salt and cook until browned and crispy in places, about 4 to 5 minutes.
  • In a medium bowl, add the juice from the lime, peanut butter, tamari, rice vinegar, and 1/4 cup warm water. Whisk the peanut dressing until smooth.
  • In a large bowl, combine the chopped romaine, coleslaw blend, just 2 tbsp peanut dressing, and a pinch of salt and pepper. Toss the chopped salad well to combine.
  • Pick the cilantro leaves. Divide the chopped salad onto large plates and top with eggplant, tofu, chiles, and cilantro, and drizzle with the remaining peanut dressing. Top with crispy onions

Notes

TOO THICK?: Feel free to play with the texture of the dressing a bit as it is a little thicker than you might be used to. You can thin it out by adding a little extra water or lime juice.
*ON THAI CHILES: If you cannot find Thai chiles you could use the hottest peppers that you could tolerate.
**RICE VINEGAR: If you don’t have rice vinegar and don’t want to buy it, cider vinegar is an excellent substitute.
***SERVING: This recipe yields 27 grams of protein for each serving.
Keyword plant based, vegan
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