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!
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!
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!
Blissed-Out Thai Salad with Peanut Tempeh
- 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)
- 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)
- 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 calculated with all of the dressing and the tempeh.
*Prep time does not reflect making tempeh.