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Thai Salad with Peanut Butter Sauce 

Thai Salad with Peanut Butter Sauce


Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 portions

A fast and easy dinner recipe, this colourful Thai salad recipe features a flavourful peanut sauce dressing. It’s vegan, gluten-free and delicious!


Ingredients:

For the peanut dressing

  • ½ cup coconut milk
  • ¼ cup peanut butter of choice ( choose between natural with jaggery). To add some fruity flavour to the salad, you can also use mango with chia peanut butter or strawberry with mixed seeds
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1 tablespoon lime juice
  • 2 teaspoons maple syrup
  • ¼ teaspoon rock salt powdered


For the salad

  • 2 tablespoons olive oil
  • 14 ounce package extra firm tofu
  • 1 red pepper
  • 1 yellow pepper
  • 2 green onions
  • ¼ red cabbage
  • 4 carrots
  • 10 ounces Half & Half Baby Spinach and Spring mix
  • ¼ cup crushed peanuts
  • Cilantro, to garnish
  • Lime wedges, to garnish


Instructions:

  1. Remove the tofu from the package and blot it dry with a clean dish towel. With tofu block flat, slice it into 3 long strips and cut the strips in half crosswise. Slice each piece into thirds.
  2. On a non-stick griddle or large skillet over low heat, warm 2 tablespoons olive oil. Place the tofu on the griddle, sprinkle with rock salt and fresh ground pepper and cook for 10 to 15 minutes, flipping every few minutes, until light brown and crisp on both sides. Remove from the heat and allow to cool for a few minutes and then cut into smaller bite-sized pieces if desired.
  3. In a small bow, whisk together coconut milk, peanut butter, soy, lime, maple syrup and salt. Taste and add additional peanut butter if desired. Refrigerate any leftovers for 1 to 2 weeks.
  4. Thinly slice the pepper, green onions and cabbage. Shred the carrots (using a vegetable peeler to make ribbons).
  5. To serve, place greens in a bowl. Top with vegetables and tofu and drizzle with dressing, then garnish with crushed peanuts, cilantro leaves, and a squeeze of lime.