Sometimes a salad can change your life. Might I suggest this is one of them?
If you’re a salad hater or think they’re for rabbits, meet my Blissed-Out Thai Salad with Peanut Tempeh. It’s saucy and vegetable-packed. Plus, it has carbs and TONS of protein (21 g / serving)! Don’t forget the saucy peanut dressing. That seals the deal.
For a quick history lesson on both tempeh and peanut sauce (hint, they’re both Indonesian-inspired!), check out our Peanut-Marinated Peanut Tempeh post.
Friends, you’re gonna want this one. Let’s do this!
This 30-minute recipe was inspired by a salad I love ordering at Prasad in Portland – a favorite of mine when I’m craving smoothies, juices, or über healthy eats (which is every day).
The base of this salad is a ton of vegetables, including red pepper, cabbage, onions, and carrot “noodles.” Next comes some brown rice vermicelli noodles – because carbs. I also threw in some cilantro and mint for added flavor and green power.
The star of the show is my Marinated Peanut Tempeh, which is Indonesian-inspired and we’re totally OBSESSED. I can’t stop making it. If you’re a tempeh hater, this will convert you – guaranteed.
And last but not least, the 6-ingredient peanut sauce, which marries everything together perfectly. If nut-free, sub sunflower butter – it’s so dreamy!
I hope you all LOVE this salad! It’s:
Protein-rich (21 g protein / serving!)
& So delicious
This would make the perfect plant-based entrée for hosting or when you need a hearty-yet-healthy entrée on the table fast. It’s a true crowd-pleaser because it’s a salad, but it’s also super hearty and it has noodles! Who would turn away a salad with pasta in it? Tell me that much.
This salad is delicious on its own, but it would pair especially well with these Collard Green Spring Rolls or my Yellow Mango Curry!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Blissed-Out Thai Salad with Peanut Tempeh
- 6 ounces vermicelli noodles (I like brown rice noodles)
- 2 medium whole carrots, “ribboned” with a vegetable peeler or spiralizer
- 2 stalks green onions (finely chopped)
- 1/4 cup chopped cilantro
- 2-3 Tbsp chopped mint
- 1 cup loosely packed spinach (chopped)
- 1 cup thinly sliced red cabbage
- 1 medium red bell pepper (thinly sliced)
- 1 batch Marinated Peanut Tempeh (optional)
- 1/3 cup salted creamy peanut butter, almond butter, or sunbutter (plus 1 extra Tbsp as original recipe is written)
- 3 Tbsp gluten-free tamari (or soy sauce if not GF)
- 3 Tbsp maple syrup
- 1 tsp chili garlic sauce (or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
- 1 medium lime, juiced (yields ~3 Tbsp or 45 ml)
- ~1/4 cup water (to thin)
- Cook rice noodles according to package instructions, rinse, drain, and set aside to cool.
- To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Set aside.
- Make dressing by adding peanut butter, tamari, maple syrup, chili sauce (or chili or red pepper), and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable sauce is achieved.
- Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili sauce (chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. Set aside.
- Add 1/2 of the tempeh (optional) and 1/2 of the sauce to the salad and toss. Then top with remaining tempeh and sauce. Serve immediately. Leftovers store well in the refrigerator up to 4-5 days, though best when fresh. I find that, if making ahead of time, it’s better to leave the salad undressed and store the tempeh separately.
*Nutrition information is a rough estimate calculated with all of the dressing and the tempeh.
*Prep time does not reflect making tempeh.
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