Healthy & Vibrant Vegan Thai Peanut Salad - Bursting with Flavor! 🥗🥜💚
Ingredients:
4 cups / 200g Mixed Greens or Shredded Romaine Lettuce
1 cup / 70g Shredded Red Cabbage
1 cup / 120g Shredded Carrots
1 Red Bell Pepper, thinly sliced
1 Cucumber, halved lengthwise and sliced
1 cup / 150g Cooked Edamame, shelled
1 can (15 oz / 425g) Chickpeas, rinsed and drained (or 1 block / 14 oz / 400g Baked Tofu cubes)
1/2 cup / 20g Fresh Cilantro, leaves picked
1/4 cup / 10g Fresh Mint Leaves, leaves picked
3 Scallions, thinly sliced
For the Creamy Vegan Peanut Dressing:
1/2 cup / 128g Creamy Peanut Butter
1/4 cup / 60ml Lime Juice
1/4 cup / 60ml Water (more if needed)
3 tbsp / 45ml Tamari or Soy Sauce
2 tbsp / 30ml Maple Syrup or Agave Nectar
1 tbsp / 15g Grated Fresh Ginger
1 clove Garlic, minced
Optional Topping: Chopped Roasted Peanuts
Directions:
1. Prepare the salad base: In a large salad bowl, combine the mixed greens, shredded red cabbage, shredded carrots, sliced red bell pepper, sliced cucumber, cooked edamame, and rinsed chickpeas (or baked tofu).
2. Add the fresh cilantro leaves, mint leaves, and sliced scallions to the bowl.
3. Prepare the dressing: In a medium bowl or jar, combine the peanut butter, lime juice, water, tamari (or soy sauce), maple syrup (or agave), grated ginger, and minced garlic. Whisk vigorously or shake until the dressing is completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
4. Pour the peanut dressing over the salad ingredients.
5. Toss gently until all the vegetables and protein are well coated.
6. Sprinkle with chopped roasted peanuts just before serving, if desired. Serve immediately.
Recipe Information:
Preparation Time: 25 min | Cooking Time: 0 min (unless baking tofu) | Total Time: 25 min | Calories per Serving: ~500 kcal | Number of Servings: 4
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