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.
Friends, you’re gonna want this one. Let’s do this!
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 I am OBSESSED with. 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.
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!
- 6 ounces (170 g) vermicelli noodles (I like brown rice noodles)
- 2 whole carrots, "ribboned" with a vegetable peeler or spiralizer
- 2 green onions, finely chopped
- 1/4 cup (15 g) chopped cilantro
- 2-3 Tbsp (6 g) chopped mint
- 1 cup (30 g) loosely packed spinach, chopped
- 1 cup (75 g) thinly sliced red cabbage
- 1 red bell pepper, thinly sliced
- optional: 1 batch Marinated Peanut Tempeh
- 1/3 cup + 1 Tbsp (100 g) salted creamy peanut butter, almond butter, or sunbutter
- 3 Tbsp (45 ml) gluten-free tamari (or soy sauce if not GF)
- 3 Tbsp (45 ml) maple syrup
- 1 tsp chili garlic sauce, 1 red Thai chili minced, or 1/4 tsp red pepper flake
- 1 lime, juiced ~(3 Tbsp or 45 ml)
- Water to thin (~1/4 cup or 60 ml)
- 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 for 1 of 4 servings with all of the dressing, calculated with the tempeh.
*Prep time does not reflect making tempeh.