Pad Thai Salad

Pad Thai Salad is made with summer fresh vegetables, baked tofu, and spicy peanut dressing. Inspired by my favorite peanutty pad Thai, it's hearty enough to be a meal on its own.

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Prep Time 15

Course Salad

Cuisine Asian

Servings salads

Calories 295 kcal

Ingredients

For the Dressing:

⅓ cup 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

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
6 radishes thinly sliced
1 recipe My Favorite Baked Tofu (or two 7-ounce packages store-bought baked tofu)
2 scallions sliced
¼ cup roasted peanuts chopped

Instructions

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.

Nutrition