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Thai Inspired Chop Salad
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Thai Inspired Chop Salad

25 minServes 4Nutri-Score A€€
from @healthygirlkitchen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • firm tofu (pressed and cubed)Fresh400 g
  • red cabbage (finely shredded)Produce300 g
  • carrots (julienned)Produce2 pieces
  • red bell pepper (diced)Produce1 piece
  • cucumber (diced)Produce1 piece
  • spring onions (sliced)Produce3 pieces
  • fresh coriander (chopped)Produce20 g
  • peanut butter (smooth)Pantry60 g
  • soy saucePantry30 ml
  • lime juice (freshly squeezed)Produce30 ml
  • maple syrupPantry15 ml
  • sesame oilPantry15 ml
  • garlic (grated)Produce1 piece
  • fresh ginger (grated)Produce10 g
  • waterOther30 ml

per serving

Nutrition

227kcal

Carbs
16 g
Proteins
12 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • chef's knife

step by step

Method

  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.
    Step 1

  2. Prepare the tofu

    • Press the tofu to remove excess water and cut it into cubes.
    Step 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.
    Step 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.
    Step 4
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