Go Back Email Link
Print Pin

Thai-Inspired Peanut Salad

Easy Thai Inspired Peanut Salad. This is dedicated to people who are not exactly a salad fanatic but do enjoy a good macro bowl. Perfect to prep on weekday lunches or a side to serve. Honestly, we’d eat it all anytime of day!Easy Thai Inspired Peanut Salad. This is dedicated to people who are not exactly a salad fanatic but do enjoy a good macro bowl. Perfect to prep on weekday lunches or a side to serve. Honestly, we’d eat it all anytime of day!
Course Appetizer
Keyword Asian Cuisine, Peanut Salad, Thai Peanut Salad
Prep Time 25 minutes
Cook Time 25 minutes
Servings 4
Author The Earth Kitchen

Ingredients

  • 1 cup Peanut Butter Used crunchy for texture
  • 2 tbsp Agave / Maple Syrup
  • 1 tsp Sriracha
  • 1/4 cup low sodium soy sauce tamari for gluten free option
  • 3 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1/2 tsp sesame oil
  • Splash of Water

For the Salad

  • 2-3 cups Vermicelli noodles
  • 1 block Extra firm tofu cut into cubes
  • 1 cup Romaine Lettuce chopped
  • 1 Red bell pepper julienned
  • 1 carrot julienned or shredded
  • 1 cucumber julienned
  • 1 cup edamame with no shells
  • 1/2 cup red cabbage shredded
  • 1 tsp cilantro & green onions for garnish

Instructions

  • In a small sauce bowl, mix in all peanut dressing ingredients and whisk until well combined. If the sauce is too thick, add a splash of water for your desired consistency. If the sauce is too runny, add a little more peanut butter.
  • Boil the vermicelli noodles according to instructions in the packet. Strain and set aside.
  • Chop all vegetable ingredients and tofu.
  • Brown the cubed tofu to add a little bit of color on medium heat on a skillet or griddle. You can also marinade a little with the peanut sauce or sprinkle with a little bit of salt and pepper - we chose to just sprinkle it with a little salt and pepper for this.
  • Prepare all ingredients on a salad bowl. Start by adding your noodles on the bottom and work your way around with the rest of the vegetables.
  • Drizzle with peanut dressing until your heart’s content. Garnish with some cilantro, green onions, and squeeze a little lime juice before serving.

Notes

If you are prepping this for the week or for a few days in advance, avoid mixing in the salad dressing and only add it in when ready to be eaten.