Vegan Thai Chopped Salad
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Running on Real Food · by Deryn Macey★ 5.0 (11)

Vegan Thai Chopped Salad

NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 36%
CARBS 36G45% OF CAL
7G FIBER8G SUGAR21G OTHER
FAT 13G36% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful chopped salad with brown rice, tofu, and fresh vegetables tossed with a peanut-sriracha dressing. Nutty, spicy, and satisfying as a complete meal.

mainthaisaladbowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup cooked brown rice (add up to 2 cups if desired)
  • 4 cups shredded purple or green cabbage
  • 2 carrots (grated (approx. 1.5 cups))
  • 1 red bell pepper (diced)
  • 6 green onions (finely chopped)
  • 1 cup lightly packed (finely chopped cilantro)
  • 1/2 a cucumber (diced (approx. 1 cup))
  • 1/2 a medium red onion (diced (approx. 1 cup))
  • 1 350g package firm or extra firm tofu
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 5 tbsp natural peanut butter (75 g)
  • 1 tbsp sriracha sauce (15 g)
  • 4 cloves garlic (grated or minced)
  • 2 tbsp soy sauce or gluten-free tamari (30 ml)
  • 1 tbsp fresh lime juice (15 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 3 tbsp water (plus more to thin)
  • 1 tbsp maple syrup
  • salt and pepper (to taste)
PREP
10M
SODIUM
836MG
ESTIMATE
COMPLETE

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