Thai Salad with Peanut Dressing (vegan)
Have you ever tried black rice? It has a really nice texture, slightly chewy and tender and is so very delicious! If you can find black rice, I highly recommend trying it but if not, use some brown rice or wild rice. I have made this salad with wild rice as well and it wad delicious!
This salad is a little more involved than most of my other salads due to having to cook the tofu. To save time, you could buy tofu or tempeh that is already seasoned and ready to go. This may be a great time saving option for you. I have seen these seasoned options in most grocery stores but have yet to try them. I’m such a creature of habit…so I always end up buying the regular tofu. I think because then I have more options as to what I do with it. This is one of the couple of things I use a non-stick pan for. The other pans I have are stainless steel and the tofu sticks to the pan every time and makes a huge mess. So I highly recommend using whatever pan you have that sticks the least.
Anywho, on with this salad. This is one of my favorite salads. It makes a wonderful meal and great leftovers. If I want to have leftovers for my lunches for the week I make a double batch of everything. Making a double batch does add to the work but sometimes it’s better to make a double batch of something versus 2 separate meals.
Surprisingly, this also mades a great kids meal. I serve a deconstructed version of this salad to my boys and both of them really like it. They aren’t big on lettuce or red cabbage so I just add a little of those and then some of the rest of the ingredients. Their version looks like the below pic.
This salad is:
So very delicious!
1 cup dry black rice or other rice
1 package extra firm tofu
2 hearts of romaine, washed and chopped
3 carrots, peeled and julienned
2 generous cups thinly sliced red cabbage
1 pint cherry tomatoes
1 cup roasted peanuts
1/4 cup chopped cilantro
4-6 teaspoons avocado oil
3 tablespoons lime juice
3 tablespoons rice vinegar
1/3 cup peanut butter
1/4 cup and 1/2 tablespoon Tamari
2 1/2 tablespoons honey
2 medium cloves garlic, minced
2 teaspoons minced or grated fresh ginger
1/4 tsp red pepper (optional, or reduce to a pinch)
black pepper to taste
Cook rice per package instructions. I cooked it in an instant pot for 22 minutes, high pressure with 1 1/2 cups of water and I let it release for 1o minutes. After the rice is done cooking, fluff it with a fork.
Drain tofu and press gently with a kitchen towel or paper towel. After pressing, set on a fresh dry towel.
Chop all your veggies. Next slice your tofu in small bite size pieces that are 1/2 cm thick.
In a non-stick pan, add 2 tsps of oil and turn the heat up to medium. Once the pan is heated, add the sliced tofu to the pan. Make sure they are separated and not touching. Add black pepper and cook until both sides are slightly browned and crisp. Add oil as needed to cook the rest of the tofu.
As the tofu is cooking, add the dressing ingredients to a mini food processor or blender and blend thoroughly. Taste the dressing and adjust accordingly. You may like it spicy or more tart.
Assemble your salad as one large salad or as individual salads. Top with dressing and enjoy! This salad stores well in the fridge and stays fresh for up to 5 days. If storing in the fridge, store the salad and the dressing separately.