Blissed-Out Thai Salad with Peanut Tempeh

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.

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!

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!!

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.

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!

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

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!

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.

This has quickly become one of my family’s favourite salads! So colourful and full of flavour!

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

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

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

Amazing! Loved it both times I made it. Thank you!

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.

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.

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.

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.

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! :)

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!

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!!

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

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!

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!!!

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!!

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).

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.

This was delicious!! I will definitely be making it again.

Dana, after 6 months, this is still a favorite, and most-repeated recipe. Thanks again.

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!

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!

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!

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.

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!

Made this recipe today and it tastes just as fantastic as it looks!

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!

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!

I’ve eaten this for lunch every day for a whole week. I love it!

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.

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!

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!

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!

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.

I’ve made this- my husband and I loved it!

This was amazing. I love your site and your food. Thank you for an amazing meal!

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!!

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.

Yum! This was very good. I wanted to post a picture of mine but not sure if I can.

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

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!

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!)

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!

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

Thank you!

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.

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!

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.

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!!!

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.

Made this last night with the marinated tempeh, loved it! Even better as leftovers today.

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… :)

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!

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!

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 :)

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!!!

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.

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!

amazing2! Such delicious flavours and a great dish to serve non-vegans so much flavour loved it!!!!

Excellent dish !

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 !!