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Thai Inspired Chop Salad
Plato principal

Thai Inspired Chop Salad

25 minPara 4Nutri-Score A€€
de @healthygirlkitchen7 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • firm tofu (pressed and cubed)Fresco400 g
  • red cabbage (finely shredded)Frutas y verduras300 g
  • carrots (julienned)Frutas y verduras2 piezas
  • red bell pepper (diced)Frutas y verduras1 pieza
  • cucumber (diced)Frutas y verduras1 pieza
  • spring onions (sliced)Frutas y verduras3 piezas
  • fresh coriander (chopped)Frutas y verduras20 g
  • peanut butter (smooth)Despensa60 g
  • soy sauceDespensa30 ml
  • lime juice (freshly squeezed)Frutas y verduras30 ml
  • maple syrupDespensa15 ml
  • sesame oilDespensa15 ml
  • garlic (grated)Frutas y verduras1 pieza
  • fresh ginger (grated)Frutas y verduras10 g
  • waterOtro30 ml

por ración

Nutrición

227kcal

Carbohidratos
16 g
Proteínas
12 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Varillas
  • chef's knife

paso a paso

Preparación

  1. Prepare the vegetables

    • Shred the red cabbage and julienne the carrots.
    • Dice the bell pepper and cucumber, then slice the spring onions and chop the coriander.
    Paso 1

  2. Prepare the tofu

    • Press the tofu to remove excess water and cut it into cubes.
    Paso 2

  3. Make the peanut dressing

    • In a bowl, whisk the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, grated garlic and ginger.
    • Add the water and whisk until smooth and combined.
    Paso 3

  4. Assemble the salad

    • Combine the vegetables, coriander and tofu in a large bowl.
    • Pour the peanut dressing over the salad and toss to coat evenly.
    Paso 4
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