Crunchy Peanut Thai Salad | Vegan


This crunchy peanut Thai salad is the absolute best summer salad. It’s crunchy and flavourful and if you like peanuts then you will love the sauce.

It's such a nutritious meal, packed with fresh vegetables, chunks of tofu and a smooth peanut sauce.

This is the perfect meal to take on the go, on picnics or to serve at a BBQ on the side!


Serves: 4 - 6

You will need:

- 1/2 white cabbage
- 1/2 purple cabbage
- 3 carrots
- 3 pots of VeeTee Thai lime and herb rice
- 1 red pepper
- 1 yellow pepper
- 3 spring onions
- handful of fresh coriander
- 1 block of tofu, drained and pressed

For the sauce:

- 1/2 cup smooth peanut butter
- 2 tbsp soy sauce
- Juice from 1 lime
- 1 tsp sesame oil
- 1 tsp garlic
- 1 tsp ginger
- 1/3 cup water


1. Preheat the oven (or air fryer) to 200C and line a baking tray with parchment paper.
2. Chop the tofu into small chunks and season them with salt and pepper.
3. Place the tofu chunks on the baking tray and place in the oven for 25 minutes until crispy.
4. Slice the white cabbage and purple cabbage into thin strips.
5. Chop the red pepper, yellow pepper and spring onions into small chunks.
6. Peel and grate the carrots.
7. Roughly chop the cilantro.
8. Microwave both of the Thai lime and herb rice pots for 2 minutes.
9. Grab a large bowl and mix all of the chopped vegetables with the cooked tofu and cooked rice.
10. Simply combine all of the sauce ingredients to make a smooth peanut sauce. You can add more or less water depending on the consistency of your peanut butter.
11. Drizzle the sauce on top of the salad and mix to combine.
12. Sprinkle some fresh coriander on top and enjoy!

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