While a large salad is my lunch of choice in the warmer months, once fall hits, I usually switch to soups and hearty, warming stews. My produce co-op has other plans for me however, and I tend to get two large heads of lettuce every other week. I recently also received some carrots, a head of napa cabbage and some tiny Japanese salad turnips in a co-op share. I put these ingredients together with a spicy peanut sauce and created what I’m calling a Pad Thai Salad. The resulting meal brought me to the conclusion that wintertime salads are okay!
Pad Thai Salad
For the Dressing:
- 5 tablespoons natural creamy peanut butter
- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- 2 teaspoons agave nectar
- 1 tablespoon tamari sauce
- 1 tablespoon lime juice
- 1 teaspoon fresh grated ginger
- 1 teaspoon garlic chili paste or sriracha sauce
For the Salad:
- 6 cups romaine lettuce shredded
- 2 cups napa cabbage shredded
- 2 cups mung bean sprouts
- 1 red bell pepper thinly sliced
- 2 carrots shredded
- 4 – 6 salad turnips or radishes
- 7 ounce package baked tofu I used Trader Joe’s savory baked tofu
- 2 scallions chopped
- ¼ cup toasted peanuts chopped
Mix all of the ingredients together in a blender or in a cup with an immersion blender.
Mix the lettuce, cabbage, sprouts, bell pepper, carrots, and salad turnips or radishes together in a large bowl. Toss in the tofu. Drizzle the dressing on top and garish with the scallions and peanuts.