:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/RJb1FhsNsVJ_8HQbKnB_/d04f488fccd9ef9e3bcbdc20cf517c.jpeg "Easy Vegetarian Thai Peanut Salad")
Source: Pixabay: romjanaly
Easy Vegetarian Thai Peanut Salad
This is not just any salad; it's a fusion of flavors that takes you on a trip to Thailand!
Ingredients
Ingredients:
- 4 cups of mixed salad greens (can include romaine, butterhead arugula baby spinach etc.)
- 1⁄2 Cup fresh basil leaves, chopped
- 1⁄2 Cup fresh mint leaves, chopped
- 1 Cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 carrots, shredded
- 1⁄2 Cup unsalted roasted peanuts, roughly chopped
- 1 Block of tofu, cubed and pan-fried until golden
For the Dressing:
- 3 tbls soy sauce
- 2 tbls rice vinegar
- 2 tbls Fresh Lime Juice
- 1 tbls sugar (or to taste)
- 1 clove garlic, minced
- 1 red chili, deseeded and finely chopped (adjust as per your heat preference)
- 1 tablespoon freshly grated ginger
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Directions
Start with preparing the dressing. In a bowl, mix together soy sauce, rice vinegar, lime juice, sugar, garlic, chili, and ginger. Stir until the sugar is completely dissolved.
Toss the salad green, basil, mint, cherry tomatoes, cucumber, and carrots in a large bowl. Remember to wash and dry all the salad components before using. This helps to remove any residual dirt and ensures the dressing will adhere to the greens well.
In a large pan, fry the tofu on medium heat until golden crisp, which gives a delightful crunchiness to the salad.
Then, add the fried tofu and peanuts into the salad mixture. Mixing in the warm, pan-fried tofu right before serving ensures that it remains nice and crisp.
Pour the dressing over the salad (you may not need all the dressing, so add gradually). Toss until everything is well combined. Adjust the taste, adding more dressing if needed.
Serve it right away to enjoy the salad at its freshest and most vibrant.
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TammersEasy Vegetarian Thai Peanut Salad
This is not just any salad; it's a fusion of flavors that takes you on a trip to Thailand!
Start with preparing the dressing. In a bowl, mix together soy sauce, rice vinegar, lime juice, sugar, garlic, chili, and ginger. Stir until the sugar is completely dissolved.
Toss the salad green, basil, mint, cherry tomatoes, cucumber, and carrots in a large bowl. Remember to wash and dry all the salad components before using. This helps to remove any residual dirt and ensures the dressing will adhere to the greens well.
In a large pan, fry the tofu on medium heat until golden crisp, which gives a delightful crunchiness to the salad.
Then, add the fried tofu and peanuts into the salad mixture. Mixing in the warm, pan-fried tofu right before serving ensures that it remains nice and crisp.
Pour the dressing over the salad (you may not need all the dressing, so add gradually). Toss until everything is well combined. Adjust the taste, adding more dressing if needed.
Serve it right away to enjoy the salad at its freshest and most vibrant.
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