Blissed-Out Thai Salad with Peanut Tempeh
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Minimalist Baker · by Minimalist Baker★ 4.9 (102)

Blissed-Out Thai Salad with Peanut Tempeh

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 44%
CARBS 43G42% OF CAL
6G FIBER17G SUGAR19G OTHER
FAT 19G43% OF CAL
4G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful Thai-inspired salad with rainbow vegetables, noodles, and marinated tempeh tossed with peanut sauce. Flavorful and plant-based.

mainthaisaladtofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 6 ounces vermicelli 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
  • 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))
PREP
25M
SODIUM
952MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.