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.
This 30-minute recipe was inspired by a salad I love ordering at Prasad in Portland (update: Prasad is no longer around, but check out its sister restaurant Harlow) – a favorite of mine when craving smoothies, juices or uber-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 of 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.
Last but not least is the 6-ingredient peanut sauce, which marries everything together perfectly. If nut-free, sub sunflower butter – it’s so dreamy!
This would make the perfect plant-based entree for hosting or when you need a hearty yet healthy entree on the table fast. It’s a true crowd-pleaser because it’s a salad, but it’s also super strong, and it has noodles! Who would turn away a salad with pasta in it? Tell me that much.
Ingredients
SALAD
- 6 ounces vermicelli noodles (I like brown rice noodles)
- Two medium whole carrots, “ribboned” with a vegetable peeler or spiralizer
- Two stalks of 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
- One medium red bell pepper (thinly sliced)
- 1 batch of Marinated Peanut Tempeh (optional)
DRESSING
- 1/3 cup salted creamy peanut butter, almond butter, or sun butter (plus one extra Tbsp as the 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 one red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
- One medium lime, juiced (yields ~3 Tbsp or 45 ml)
- ~1/4 cup water (to thin)
Instructions
- 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 the 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 for 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.
