Blissed-Out Thai Salad with Peanut Tempeh

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Wood bowl filled with gluten-free vegan Thai Salad with Marinated Peanut Tempeh

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!

Whisking sauce ingredients for Marinated Peanut Tempeh

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!

Big bowl filled with protein-packed vegan Thai Salad with Marinated Peanut Tempeh

I hope you all LOVE this salad! It’s:

Vegetable-packed
Crunchy
Saucy
Spicy-sweet
Super flavorful
Protein-rich (21 g protein / serving!)
Healthy
& 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!

Using wooden spoons to grab a serving of Thai Salad with Marinated Peanut Tempeh for a healthy plant-based meal

Blissed-Out Thai Salad with Peanut Tempeh

30-minute Thai- and Indonesian-inspired salad with rainbow veggies, noodles, and marinated peanut tempeh! Dress with peanut sauce for a flavorful, healthy, plant-based meal!
Author Minimalist Baker
Print
Big bowl of our Blissed Out Thai Salad with tofu
4.92 from 70 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 (entrée servings)
Course Entrée or Side
Cuisine Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

SALAD

  • 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)

DRESSING

  • 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)

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 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.

Notes

*Serves (as original recipe is written) 3-4 as an entrée or 5-6 as a side.
*Nutrition information is a rough estimate calculated with all of the dressing and the tempeh.
*Prep time does not reflect making tempeh.

Nutrition (1 of 4 servings)

Serving: 1 entrée servings Calories: 441 Carbohydrates: 43.3 g Protein: 21.1 g Fat: 23.7 g Saturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 887 mg Fiber: 4.8 g Sugar: 19.1 g

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  1. Kara says

    Hey Dana! I’ve made this a million times. It’s a huge hit in my home. I’m out of tempeh though. Would you recommend anything else for protein? Could I use chickpeas and marinate them the same way? Let me know if you have a better idea or existing recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think our Baked Peanut Tofu would also be good! Otherwise, maybe try the chickpeas- we aren’t sure how they will turn out though as we’ve never tried marinating them.

      • Kara says

        Thanks for the Tofu suggestion. I’m gonna try that next time. Tonight I was feeling lazy so I marinated chickpeas in place of the tempeh and cooked them following the instructions from the miso chickpea bowl recipe. They turned out perfect! Good sub if anyone doesn’t have tempeh but wants this amazing dish!

  2. Olivia says

    I’ve made this twice now and it’s the best salad I’ve ever had. Takes a bit of time to put together, but I like to meal prep a bunch for the whole week on Sunday. I play really fast and loose with the dressing composition – usually just use the end of a jar of peanut butter and mix it all up in there to save on dishes. :) I thought about skipping the mint, but so glad I didn’t. It really adds something special.

  3. Michelle says

    I made this recipe along with the tempeh about 4 times in the last week! I think it is so flavorful and fresh tasting and very filling. Very easy to make. I never really liked tempeh, but the marinated tempeh in the peanut butter is great. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Chiara says

    This salad was really excellent. I added thinly sliced cucumbers and subbed the rice noodles for soba. I also made it with the marinated tempeh which I will definitely be making again. The tempeh had a really satisfying taste and texture. Thank you for the recipe!

  5. Patty says

    I was given a package of tempeh to try and found this recipe. It looks great but I have read that tempeh should be marinated and cooked before eating.
    I don’t like raw tofu and suspect the same is true with this. Is your recipe suggesting to make this without cooking?

  6. Sarah says

    This was amazing, thank you! Made everything as written except only quickly marinaded the tempeh and it was still delicious! Definitely a favorite :)

  7. Carole Manganaro says

    This recipe is delicious. In exchange for peanut butter, I use 1/2 tahini and 1/2 sunflower butter to avoid any peanut allergies. (I run a small vegan cafe). Instead of the tempeh I marinate Butler soy curls adding red curry paste and cocount milk. The soy curls are then baked with the marinade. This is a customer favorite.

  8. Christine says

    I absolutely love this dish, and I have made it 3-4 times. It is a lot of work if you also make the tempeh, so be prepared to be cooking/chopping for a while. I try to make a double batch so that I have plenty of leftovers, and it makes it feel like it’s worth the work. I made two changes based on preferences. First, decrease the amount of noodles (I probably use 4 ounces). For some reason 6 ounces feels like too much for me. Second, I use a green bell pepper because I don’t really like red.

  9. sandra forte says

    First time trying tempeh and I was a little worried it wasn’t going to be very nice….but we love, love, love it. This salad is absolutely delicious and so refreshing. We will be making this again.
    Thank you Dana

  10. Jenna says

    This salad is crazy good! Instant favorite. The tempeh is one of the best preparations of protein substitutes I’ve ever had!

  11. Leah says

    I found this recipe a while ago and decided to try it this evening on a whim. It’s incredible! I wanted to use up some vegetables I already had in the fridge, so I subbed the cabbage and bell pepper for kale and rainbow collard greens. I also didn’t have any tempeh so I added some chick peas. But I think the addition of the fresh mint is really what takes the flavors to the next level. (Plus I was looking for a good recipe to use up some of our potted mint plant, which grows like crazy.) I’ll definitely be making this again soon – thanks so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It probably won’t be quite as filling, but it might be enough for an entree depending on hunger levels. Let us know if you give it a try!

  12. Kenzie says

    Thank you Dana! This is delicious!!! We were generous with the herbs and sauce and added some broccoli & baby kale. I doubled the recipe so we’d have enough for lunch tomorrow and I’m so glad I did!

  13. Anya says

    My husband just made this and it was sooooo goood. The mint smelled so good. The veggies were so crunchy. The flavor was spot on. We’ll be making this again for sure! Thank you for the recipe.

    • Paige Tamm says

      Not personally a fan of tofu or tempeh, so I added roasted chicken for protein and it was very good! I always LOVE your recipes. I impress my family every time I make one- they can’t believe vegetarian food can be so good, HA! I also love that I can always add meat because my husband is that man that HAS to have meat in every meal lol.

  14. WILL says

    The measurements for the peanut sauce are all off!!! I made this several times exactly according to the recipy and every time I’m short on sauce. I wonder if it has anything to do with me burying my face in the pan of sauce every time cuz this stuff is delicious!!!
    Easy as hell to make, doesn’t take long and jummy!

    • Mishalala says

      Hahaha! I’m not the OP but wanted to comment – I always have this problem with insufficient amounts of sauce, probably for the exact reason you mention! I just double my sauce ingredients to avoid this problem.

  15. Tracy says

    We ate this 2 nights in a row last week and making it again tonight. So gorgeous and delicious. Been vegetarian for 9 years and have never liked tempeh until now! Thank you! The only adjustment we made was to use half almond butter, half tahini in both the tempeh marinade and dressing because my gripe with peanut/almond sauces is they’re too sweet. Otherwise changed nothing. Fantastic recipe!

  16. Martha says

    Love love love this recipe! We made the tempeh too and it was so flavorful. I described it to my husband as a deconstructed spring roll, I loved the pop of the mint. We took the left overs on a road trip with us and it was the perfect salad to eat in the car. Healthy and hearty. Thanks for the awesome recipe!

  17. Tina says

    This was delicious! And that dressing – yum! I’ve recently switched to plant based eating. I was a little overwhelmed at first, since I didn’t know how to cook plant based recipes or what I even liked. I’m glad I found your page. So many of the recipes I’ve tried are so good – it’s definitely made cutting meat and dairy much easier.

  18. Erin Chavez says

    This was the most delicious thing I have ever had. I could have eaten the entire thing myself. I will be making this often to keep for lunches throughout the week! And it is so beautiful too!

  19. Tanya says

    Hi Dana, I love your recipes. This one is spot on. I’m starting a small meal planing service where I would love to use different recipes, including yours. How can I do that to show full credit to you? Can I include link with your website or just specific recipe? Thanks.Tanya

  20. Karly says

    This is on the weekly rotation at my house. Love this recipe. I never liked tempeh until this recipe and now I LOVE it.

  21. Rebecca Jaeger says

    I have made this recipe a couple of times and loved it! The flavors are spot on! I would love it if you published more recipes for people following lower carb, high protein diets, or if you included suggestions on making the recipes lower carb :)

  22. Cindy says

    I made this today and followed the directions. A few thoughts is the tempeh takes a suggested 24 hours to marinated after steaming it for 20 minutes then after baking it for another 25 minutes. The rice noodles stuck together when cooling even though they were rinsed. It made them a challenge to mix in with the other ingredients. So this was rally good. I may try to decrease the sugar used next time and try a different noodle. I omitted the sesame oil to jive with my oil-free lifestyle.
    Since this is 4 servings I refrigerated the other 3servings into separate containers of Vegas, dressing, tempeh and noodles and will combine for my dinners the next 3nights. If you have the time this is a filling meal.. the mint really adds to the flavors.

  23. Frances Delahanty says

    I made this dish for a vegan potluck dinner that I went to last evening – and it was delicious, and the hit of the offerings! It seemed like everyone wanted to take some of the leftovers home (I did, too, and enjoyed it again for lunch today!). I doubled the recipe to make it for a crowd, and it made a very nice-sized dish for the 9 of us who attended. Thanks so much for this wonderful recipe!

  24. Jeanne says

    Wow. I LOVED this. So did my carnivore husband. Made tempeh and dressing to the T (marinated 24 hours), used lightly steamed broccoli and halved grape tomatoes instead of red cabbage and noodles because that’s what I had on hand. Luckily made a double batch of tempeh and the dressing so we can bake some more tomorrow! Would not touch the dressing or the marinade, it was perfect! Hubby said, “this tastes like it came from a nice restaurant!!!” Thrilled to find a substitute for yummy takeout, can’t wait to make this for friends/family!! Thanks SO much!! Oh, and it looked GORGEOUS on our plates! This is my first time on your site since I’m new to vegan/plant-based cooking. Will be back daily!!

  25. Oriana says

    Wow! This is a definite winner! 5 stars. I used brown rice thin noodles, fine, but would also like to try soba noodles and the wider Thai rice noodles. Wonderful combination of colors and textures, dressing perfect. I haven’t made note to change anything in the tecipe next time and generally I do.
    Thank you, too, for all your recipes. I have subscribed to your blog for several years and have your book.

  26. Marie-Claude Plourde says

    Turned it into a bowl, I used basmati rice instead of noodles, and served with the tempeh while still hot from the oven. Also, I used spinach microgreens instead of spinach leaves. It was awesome. Thanks!

  27. Jasmine says

    so obsessed with this salad and the dressing! I’ve made it multiple times this week and still can’t get enough!

  28. Sharon Herbitter says

    I have to stop in the middle of a bowl of this amazing-ness to tell you that this might be my favorite salad ever. Marinaded the tempeh overnight. It’s SO GOOD!!!! Thank you!

  29. Amanda says

    I just made this with the tempeh and it was so delicious! I did slightly less maple syrup and it was just fine. You packed so much flavor into that tempeh I can’t believe it! I like the addition of noodles to make it a more satisfying salad.

  30. Patricia says

    Probably one of your best recipes, and I’ve been a long time follower! So delicious- perfect balance of flavors.

  31. Sara B. says

    Oh helllll yeah, it was worth fighting through the PMS that plagued my day to make this salad happen! SO yummy!! I used spaghetti al dente for noodles ’cause I had some in the pantry and I steamed the cabbage for a few mins b/c of my cursed gallbladder but all the textures and flavour are coming through beautifully. That tempeh recipe is a knockout <3

  32. Suzanna says

    This was so flavorful! I’m not vegan so I topped it with chicken. Will definitely be making it again.

  33. Nicole says

    Do you by chance have nutritional info for just the Peanut Sauce? Going to make it this weekend (Most likely no chili – and perhaps coconut aminos over tamari? Only if it’s significantly healthier, do you know…?), yay! Can’t wait. But, am wondering nutritional values per tablespoon! Thank you!!!

      • Nicole says

        Thank you! That helps! So it’s 190 calories (for 4 servings of sauce) – but, any idea the measurements of 4 servings? Will only be using a tablespoon at a time, and would love to have that information before constructing! :)

  34. Lauren says

    This was amazingly fantastic. Probably the best salad I’ve ever had. It also packs really nicely for lunch. I added a tiny splash of sesame oil to the noodles to keep them separated after cooking and subbed rice wine vinegar for half of the lime juice in the dressing because I ran out of lime juice.

  35. Esther says

    I am obsessed with this recipe. I got a little overzealous when chopping vegetables and made enough salad for about two weeks, but I’m not even mad about it because I want to eat it for every meal for the next two months. If you don’t make the tempeh to go with, you’re seriously cheating yourself.

    Also, make sure that you take Dana seriously and thinly slice vegetables–I did not do that and it made the salad a little hard to eat :) Other than that, it was PERFECT. I want to eat the dressing with a spoon and call it soup.

  36. Raquel says

    I love this recipe! I followed it pretty exactly except I used a full 8 oz package of vermicelli and didn’t have green onions! Also – I was worried about the tempeh because I forgot to marinade ahead of time. I threw the tempeh and the peanut butter mixture in my instant pot with a little water and “sautéed” it for 7 minutes. Turned out great! Full of flavor and gorgeous colors.

  37. Paul says

    Just made and finished eating this. Fabulous dish all the flavours are amazing, just when you think it”s good another flavour hits and it’s even better. Then there’s the dressing simply beautiful and moorish. Thanks for the recipe, will become a regular for sure.

  38. Sarah says

    This is a SUPER delicious and simple recipe! Just made it tonight (with the marinated tempeh, which I planned ahead for yesterday!) with almond butter, and I didn’t have mint or cilantro but it tasted great nonetheless.

    The only thing I would maybe do differently next time is keep the noodles separate – I love vermicelli noodles, but I always find that they break apart and get everywhere, and they are super tricky to toss with the veggies without making a huge mess! So I might just have the veggies and then add the noodles and tempeh and toss on my own plate when it’s a smaller quantity (I also 1.5’d the recipe for meal prep, so it ended up being a LOT!).

    Anyway, thanks for sharing this awesome recipe! :)

  39. Kaitlan says

    I seriously can’t stop making this salad. I love that it requires minimal cooking, and has so much flavor! I recently went dairy-free and it’s been a difficult adjustment, especially since I love to cook. Thanks Dana for all of your dairy-free recipes. They’ve been such lifesaver and have made the transition so much easier.

    Can’t wait to see what you cook up next!

  40. Ashley says

    Dana,
    Do you think it would be feasible to make the peanut dressing in bulk (just enough to put in a refrigerated bottle) for storage? I make this recipe often (and love it!!) and making a bunch at once would probably save me time. If so, how long do you think the dressing would last?

  41. erin says

    my sauce wasn’t even remotely creamy — i admit i used chunky natural peanut butter (rather than creamy) but i can’t see that being the issue as i used to buy the creamy natural peanut butter when my kids were small (and picky) and the consistency is basically the same. you WERE using natural peanut butter, right? that said, the salad was INSANELY delicious!!! the sauce may have been runny but boy, was it tasty!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I was using natural creamy peanut butter. Perhaps you could thicken it next time with more peanut butter??

  42. Ophélie says

    So I couldn’t resist making this recipe tonight after seeing on your instagram news feed! I was so craving a crunchy and colorful salad like this and It really did hit a spot!! So thank you for reposting it on Instagram :-)! Now about the recipe : OMG the association of cilantro, mint and peanut! Just genius! I want more!! I have to admit I didn’t try the tempeh because it was this only ingredient I did not have (and clearly did not feel to run to the store just for that :D), so I used prawns that were sitting in my freezer instead but I promise I’ll try the tempeh sometime! Otherwise, I pretty much followed all your orders for a really perfect result!! I just cut down on the sugar (1 tsp which I felt was plenty enough). Also, it made way more sauce than needed for this recipe, so yaaaay peanut sauce for leftovers!!
    So yes I recommend this recipe!!

  43. lauren pierson says

    I made this tonight it was AMAZING my hubby especially loved the dressing :) so good I’m going to crave this regularly!! THANK YOU <3

  44. Eluned says

    This looks sooo tasty. I’m really struggling to find tempeh though so was wondering, do you think I could substitute the tempeh for tofu? Also could tofu work instead of tempeh in your burrito bowl recipe too? Because that looks amazing as well haha

  45. Lauren Alivia says

    I love this salad! This is probably the most delicious salad I’ve ever had. On top of that, its also vegan, healthy, satisfying, and simple. Definitely deserves all 5 stars. Thank you Minimal Baker for another fabulous recipe!

  46. Monique says

    What a delicious meal! First time having tempeh and will maybe only ever have it like this! My tastebuds are so happy right now! Thank you!!!

  47. Elizabeth L. says

    A life-changing salad–who would’ve thought?

    I made this a couple weeks ago and it’s easily my favorite recent recipe find (2 months vegan, still trying to build an arsenal of great recipes!).

    SO much flavor, and so easy to make! I subbed out shredded carrots bc TJ’s had them and I opt for convenience 99% of the time ? I think the only veggie I hadn’t to chop was the cabbage.

    The noodles really take this to the next level, I definitely recommend them. Thanks for giving me a lunch to love!!

  48. John says

    This has to be the best dish I’ve seen and prepared….ever. Newly vegan and this will be on my meal plan weekly! Your entire site is great. Love the 7 ingredient Cheesecake too).

  49. Val Welch says

    I made this for dinner tonight. Hubby and I both loved it. I omitted the oil, used PB2 for the peanut butter and added a handful of fresh jalapeño from our garden. I will definitely be making this frequently.

  50. Starr says

    Disappointed to see this recipe does not take 30 minutes.
    It takes more than ***24 hours since the marinated peanut tempeh included in the ingredients list takes 24 hours to make.
    I’ll be skipping this one.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Starr, We’re sorry to hear you won’t be trying this recipe, but I do want to point out that we do make note of the marinating time in our Notes.

  51. Teresa says

    This salad really is the business. My boyfriend (who is vegan, but without my cooking would happily eat baked beans and processed stuff all day) absolutely loves it, and wants to have it at work every day. We’ve been making a big batch of salad, and tripling the sauce recipe and taking it in bottles to keep in the fridge at work. I just ahalloq fry the tempeh to go with it (or tofu if I don’t have any) – plenty of flavour in the sauce alone. Thank you for making my boyfriend love salad!

  52. morgan says

    I made this and changed up a few ingredients in order to use what I had on hand (udon noodles instead of vermicelli, spring mix instead of spinach, honey instead of maple syrup, chunky peanut butter instead of creamy) and even added a little sriracha for extra heat. Ooh, also added some snap peas for an extra veg and it was mind blowingly delicious! I was skeptical of the noodles and salad mixed together but it was so, so good!

  53. Erin S says

    I made this tonight and it was FANTASTIC! I made it with the tempeh but it would be great without it as well. A great combination of flavors and textures and so colorful! The only thing I didn’t add was the cilantro. We actually ran out of cilantro as we used it last night when we made the Black Bean and Butternut squash enchiladas! Also fantastic!

  54. Lauren says

    Ok this salad was as beautiful as it was delicious. I had to take a picture of my cutting board covered with piles of freshly chopped rainbow colors. Gorgeous! And my oh my, so delicious. This made my peanut-sauce-loving heart very happy.

  55. Tania says

    this recipe is heavenly! I’ve made in for many potlucks, BBQ’s and family gatherings and always get asked for the recipe. thank you for sharing!

  56. Elizabeth says

    This was wonderful, but either the calorie count is way off, or it doesn’t include the tempeh as indicated. The salad (without tempeh) divided into 4 portion comes out to at least 350 calories, and the tempeh is 250 calories.

  57. Danielle Moten says

    This recipe was a huge hit! Loved the mixture of veggies and herbs – loved the mint. The tempeh was rockin! I’m going to find other uses for the dressing!

  58. Loryn Michelle Cervenka says

    This is the best thing I have ever tasted. IT IS SO GOOD. I used cashew butter to make the tempeh, and sunbutter for the dressing. I put less maple, and used rice vinegar for the marinade for the tempeh since I didnt have limes. My husband loved it too, and he’s so picky about flavor intensity! I want to make this every week <3 <3 <3 THANK YOU!

  59. Shelagh Cooney says

    Ummmm amazing. I’m so glad my friend told me about your website. Wowza! This recipe has me hooked. Discovering temped was such a sensory experience for me. Thanks for that. Oh, and my Belgian meat lover of a partner adored it. ;)

    P.S.: Just discovering the ins and outs of your website, but so far am loving what I am seeing.

  60. Henriette says

    I made this tonight and it was amazing! So delicious!!! Never prepared tempeh before but this was so easy to do and so flavourful. Both my boyfriend and I loved it and I’ll definitely do it again!

  61. Andrea says

    Hi! Do you recommend reheating the tempeh separately if you are having leftovers? or is it good cold? thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea! Tempeh is good hot or cold, but I’d recommend reheating it for this one!

  62. Erin Engler says

    I made this last week and it was phenomenal! The peanut tempeh took it to a new level. I will be using the dressing again and again on salads, wraps and for dipping. This salad leaves you feeling refreshed! My boyfriend gave it a 9/10 (which is the highest rating a salad can get!). Thank you!

  63. Kristen says

    Absolutely lovely! I only had 2 hours of marinating time for the tempeh and it was still wonderful. Great, bold flavors and colors- a new favorite!

  64. Molly says

    So delicious! Great flavor combinations and easy to have ready to go. This will be one of my go-to for pool lunches this summer.

  65. Emily says

    Just made this last night for a rainy, Pacific Northwest dinner and it was delicious. So bright and refreshing. The tempeh was void of the “off flavor” that I always thought was the flavor of tempeh(!) Thank you for sharing this amazing recipe!!

  66. Jessica says

    Holy hell this dish is AMAZING!!! Full of flavor, fresh veggies and herbs. I was trying to find a salad that I actually like… THIS IS IT!!! also that dressing is bomb. I’ll be making it again and trying it on an Asian stir fry. Wow.

  67. Tina says

    Seriously, everyone should make this. It is probably one of my favorite dishes I’ve made from your website. The dressing is everything.

  68. Saralou says

    The peanut dressing works really well if you use PB2 powder, too. Just adjust the amount of water you use to get the right consistency. Great if you want or need to reduce the calories or oil even more!

  69. LaBreah says

    I made this salad after getting a text from my best friend saying “Have you made that blissed-out salad yet!?! You’re gonna flip once you taste it!” Haha. Out of everything I’ve made on here this is definitely in my top picks. Thank you for never ceasing to amaze me! (you’ve even won over my meat eating boyfriend! Woo!)

  70. Amanda and Susan says

    Wow! We tried your blissed-out salad tonight-and wowzers-it was blissful from the salad with noodles to the dressing that was THE bomb! Tried tofu instead of tempeh for the same marinated time and cooking time, and it worked well. We loved the combo of cool and warm flavors! Thanks, Dana!

  71. Kerry says

    This was absolutely delicious – so flavourful. My new favourite recipe. I made it with almond butter instead of peanut butter.

    Thank you!

  72. Tiana says

    This is so delicious! I loved the taste of the peanut sauce. I also cut up a chicken breast I baked instead of tempeh. This was very quick and easy to make.

  73. Beth says

    Such a fabulous meal! I’ve made it twice. First time didn’t steam the tempeh and second time I did. The tempeh seemed to soak up more of the marinade when it was steamed. Didn’t really notice it being less bitter. Was good either way though! Definitely one of my favorite meals to make! Such great recipes on here always!!

  74. zori collazo says

    amazing salad!! I’m new to plant base eating and I was intimidated by Tempeh or Tofu so i added mushrooms. The peanut sauce was delicious. I will definitely make this again. Thanks

  75. Kelsea says

    Absolutely perfect. Filling and so fresh — this came to me at the right moment, when I was so sick of heavy, rich winter food. I added cucumber and bibb lettuce, and omitted the noodles, and still found it to be really filling. The flavors are amazing. Thanks for another great recipe!

  76. Sue says

    THANK YOU! THIS IS FABULOUS!!!!!
    I am so glad I made a double recipe. Only problem is that I had a hard time finding a large-enough bowl to mix it in :) ) I’ve asked my family to make this for me for my birthday dinner. They loved it, too, but we shall see who actually makes it! We did have it with the tempeh. Thanks so much Dana.

  77. Beth Weston says

    I’ve made this salad, including the Marinated Peanut Tempeh twice now. This may be my all-time favorite recipe so far on the site or from the cookbook – and I’ve made plenty of them – YUM!!

    I’ve been a vegetarian for 25 years and while I’m not sure I can make the Vegan plunge completely, I’ve been making more and more vegan dishes of the past couple of years. As far as dinners go, I’m probably 50% vegetarian (ovo-lacto) and 50% vegan. My husband is a carnivore, but equally enjoys my vegetarian and vegan meals. He proclaimed of this salad with the tempeh – ‘Keep this on the weekly rotation PLEASE’. There you have it – a winner!!

    So first the salad. Upon first read, I found this mix of ingredients to be ‘odd’. It is PERFECT – really fresh, so colorful!! I made a giant batch and keep it in a gallon zip-lock bag and it stays fresh and crisp for days. I made it exactly as indicated – no substitutions. As much as I cook, I sadly admit I’ve never purchased a head of red cabbage before this. When I went shopping, my initial thought was to buy the pre-shredded red cabbage. Man, it looked sad, pretty brown already, I couldn’t make myself do it. Boy am I glad I bought the whole head of cabbage instead! Easy to chop, so much more fresh!! Don’t be afraid like I was, worth the effort to chop your own!

    I think the mint is the key ingredient. My husband, who is odd in his ability to pick out obscure ingredients in my cooking said “what is that flavor? I can’t quite pick it out” – it was the mint!! LOVE fresh mint, grow it in the summer, but thankfully my stores carry it fresh all year long. Kind of time consuming to pick the leaves off the stems, but again, so worth the effort.

    Ok, next the noodles. Gluten-free cooking has not been something I’ve place at the top of my priority list (although my Chiropractor would have me think otherwise). I’ve never liked a single one of many gluten-free pastas I’ve purchased – always too grainy, too mushy, just gross. So while on my red cabbage grocery run, I stumbled across a new type of pasta that I’ve never seen before. It was in a small-ish box, called ‘Explore Cuisine Organic Edamame Spaghetti’. The pasta itself was a tan-ish/green color. Very thin, more like angel hair than spaghetti. Appeared to be super fragile. When I looked at the ingredient list – ONLY ONE INGREDIENT – Organic Edamame (Green Soybeans). How could this be??? AND, 25 grams of protein in a single serving!! I was of course skeptical, but forged ahead – it was on sale for $3.79. This stuff is AMAZING! Boiled for 4 minutes, then rinsed under cold water. It was not sticky, not gummy, was not fragile, grew to the size of probably linguine or perhaps spaghetti thickness – DELICIOUS!! Again, without me mentioning this new pasta, my husband said “those noodles are great”, after which I disclosed their origins and ingredients and nutrition. He said ‘Keep buying them!!”. They also came in a Black Bean and also an Adzuki Bean flavor, which I bought but have not used yet. If you can find these, give them a try – really added to the salad!!

    Peanut Tempeh. In the past I kept buying tempeh but would forget about it, not really know what to do with it, and it would expire and I’d be sad. NO MORE!! Again, 2 batches of this have been made and devoured. Unbelievably good!! I shall post a review on those separately.

    THANKS DANA!!!!! LOVE this!!!

  78. Lisa says

    I just made this tonight and it was so delicious, not to mention quick and easy! Thankyou! I ran out of maple syrup for the dressing but substituted rice malt syrup and maple essence (concentrated flavour for baking) and it worked fine. I also added cucumber, red capsicum, bean shoots and tomatoes to the salad to pad it out a bit (I am greedy!). My meat loving partner found it tasty and satisfying, though did say that the tempeh reminded him of pork (seriously???). This would be a great idea for a ‘put it together yourself’ kind of meal for a dinner party. Just arrange heaps of chopped vegetables, noodles, herbs, dressing and tempeh in attractive dishes and let people assemble their own. That way people can load up on the ingredients they like best.

  79. nicole says

    soooo good. i did add green mango- i used to live in Thailand and they eat mangoes unripe (and make a fabulous green mango salad!). green mango is a little bit sour and has a great cruncy/juicy texture. i thinly julienned the green mango before putting it in your salad! i also added toasted sliced almonds… :)

  80. Brooke McCallion says

    Loved this salad’s ingredient’s (and the tempeh!), but I thought the dressing was way too sweet / salty / acidic. Next time I will add only 1 tbsp of maple syrup, tamari, and lime juice. Then slowly add more of each if needed!

  81. Kinara Fender says

    Had this tonight for dinner and immediately thought of a million more potential yummy toppings: chopped roasted peanuts, peeled cucumber, avocado, bean sprouts, jicama, etc. Looking forward to making this again!

  82. Desirée Chappell says

    This looks amazing but the sodium…. 1000mg!!!!!!!!!!what the what??!?!?!???is that correct? Does that include the tempeh? I love your recipes Dana- never had a bad one but I can’t handle all that salt. Any thing you could use to replace?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I rechecked and have updated the sodium amount (887 mg instead of 1100mg). If you’re looking to cut back even more, definitely use low sodium tamari. Thanks for the question!

  83. BlueKarma says

    We made this for dinner last night with the tempeh. I’ve made similar salads before, but the marinated, baked tempeh made this extra special. This one makes the rotation!

  84. Hermione says

    I was so excited to make this! I waited till we went to the market to get the ingredients and it was so worth it!! Such a great blend and balance of flavors. Definitely going to marinate tofu longer next time, haha I’m too impatient. Another delicious recipe :)

  85. Sher says

    Super delicious but abit of a pain to make. Flovors go really well especially if you like peanut sauce. Can’t believe it’s only 441 calories!!!

  86. Alice Elia says

    This was amazing! The tempeh was fabulous…even my tempeh reluctant kids liked it. Thank you for another delicious meal, Dana. My whole family appreciates your consistently wonderful recipes.

  87. marti says

    its like you read my mind – been wanting a new go to for a thai salad and dressing! i LOVE peanut sauce and can’t wait to give this a whirl! thank you!

  88. Michele says

    hey Dana! this recipe looks absolutely delicious! I love these thai salads! ;-)
    so I have a question and I couldn’t find anywhere else to contact you…
    I have your Food Photography School and I was watching the videos on how to make long pins for pinterest because I want to make mine look better because right now they look pretty eh’ … anyways… I have photoshop but it doesn’t look like yours and doesn’t have all the same options on it? what version do you have or what software of photoshop do you have?
    thanks so much in advance for the help I really appreciate it ;-) hope you are having a wonderful day!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Michele! We have a subscription to the Adobe applications, which allows us to always have the latest version. I’m currently on Photoshop CC 2017.

  89. Bernardette | The 20 Minute Kitchen says

    The photography in this recipe is amazing Dana! Peanut sauce + tempeh = yum! I’m totally gonna try this! Thanks for sharing :)

  90. SimesH says

    Made this last night but switched out the Tempeh for sliced chicken breast fillet. I also couldn’t get red cabbage (unusually) so used white and I added some red onion for colour and an extra kick. I made the marinade for the chicken and baked the chicken on a tray whilst bubbling the excess marinade in a saucepan with a bit of water. I added a little extra lime and some kekap manis instead of maple syrup just adjusting the quantities until the sauce was rocking! Finally I served the salad in tortilla wraps but it would be just as good in any flatbread or naked as originally intended! The herbs and sauce make this salad an absolute keeper!

  91. Maria from almostproperly.com says

    “Ooof” is right!! The tempeh AND this salad look super! I love peanut dressing period. I could put it on just about anything. The salad reminds me a bit of a vegan version of a noodle salad dish I used to order at this tiny hole-in-the-wall Vietnamese in the basement of a church when I was in college!

  92. Kai says

    Oh my god. This looks sooo good. Salad with peanut sauce as dressing is my favorite lunch! I’ll have to try your tempeh though! I love tempeh!

  93. Carly says

    I made this last night with Tofu instead of Tempeh, served it up to myself and mom – It was Excellent! My mother commented ” They never have this kind of dish at Pei Wei , Bolay, or other places.” Ofcourse not Mom, you cannot compare Minimalist Baker’s Cooking to anywhere else “It is Unique & Tasty !”
    Next day I also brought this dish to work and had it for lunch, served it to my friend and she stated “It is very good!” We could not stop eating! Made my day…so HAPPY :-D ! Thank you, Dana !!

  94. Allyson (Considering The Radish) says

    Blissed out indeed. I used to hate salads, but then beautiful salads like this one showed me the flaw in my thinking. This looks impossibly delicious.

  95. Kathy says

    This looks so good. I don’t have chili garlic sauce, but I have sriracha. Are the two interchangeable for this recipe, do you think?

  96. Mairead says

    I can’t get tempeh in my village but there is tofu, so could I sub tempeh for your almond butter tofu from a previous recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sure! I would add a little to balance the flavors. But if you don’t like sweet definitely pull back.

  97. Janet Butters says

    “If you’re a salad hater or think they’re for rabbits…”

    You say “for rabbits” like it’s a bad thing.