{"id":73773,"date":"2022-03-26T19:33:18","date_gmt":"2022-03-26T18:33:18","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=73773"},"modified":"2022-03-26T19:34:25","modified_gmt":"2022-03-26T18:34:25","slug":"thai-salad-with-peanut-dressing","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/thai-salad-with-peanut-dressing\/","title":{"rendered":"Chopped Thai Salad with Peanut Dressing"},"content":{"rendered":"

Addictively delicious Thai salad with the tastiest ever peanut sauce! I love this loaded up veggie salad! It\u2019s made with fresh, crunchy vegetables (cabbage, red pepper, carrot, green onion) and crispy pan-fried tofu. Together with cilantro it is tossed in the most delicious homemade dressing. This low-carb, vegan salad makes for a nutritious meal that is also perfect for meal prep lunches on the go.<\/p>\n

This easy recipe is the perfect anytime of year salad and goes great with your favorite protein, like pan-fried tofu, shredded chicken, grilled salmon or even a meat-free option like chickpeas!<\/p>\n

\"Ingredients<\/a><\/p>\n

Thai salad preparation<\/h2>\n

This salad couldn\u2019t be easier to make. Once all the basic elements are ready, all you need to do is toss everything together in a large bowl.<\/p>\n

Preparing the tofu<\/h3>\n

First you start with the tofu. It is cubed and then tossed with either a plant-based starch (cornstarch<\/a>), and seasoned with salt and pepper. The starch helps absorb any extra moisture, which helps get the outside of the tofu crisp when pan-fried. This makes the texture oh so good!<\/p>\n

Preparing the peanut dressing<\/h3>\n

Simple but packed with favour. It all starts with smooth natural peanut (or use crunchy if your prefer), soy sauce, toasted sesame oil, pure maple syrup, freshly squeezed lime juice and sriracha chili sauce<\/a> (the secret ingredient!) If you are looking for a gluten-free option, simply substitute tamari for soy sauce.<\/p>\n

Preparing the vegetables<\/h3>\n

To get the fresh tasting crunch in our chopped salad, we are dicing, shredding, and chopping. For the carrots, I use a box grater, for the cabbage, a mandoline, and the rest a simple kitchen knife. Even though it sounds like a lot of prep, it\u2019s actually very quick and easy.<\/p>\n

Lastly, everything is tossed together in a large bowl, garnished with fresh cilantro and sesame seeds. That\u2019s it! Ready to dive into a delicious, and perfect, and crunchy, and creamy, flavour-packed salad!<\/p>\n

\"Chopped<\/a><\/p>\n

\"Chopped<\/a><\/p>\n

How to adapt this chopped Thai salad with peanut dressing<\/h2>\n

The beauty of a salad like this is that it is highly adaptable. You can trade in and out vegetables, add noodles, and take your pick of protein. Some ways I like to adapt this salad are:<\/p>\n