The ultimate peanut salad! This Thai Cabbage Salad is made from veggies like romaine, cabbage, bell peppers, and carrots, loaded with an easy garlic tofu, and tossed with a decadent creamy peanut dressing.
This recipe is for anyone who is absolutely obsessed with peanut butter (like me). And others too.
But if you like peanut butter, you will LOVE this Thai peanut salad.
This salad starts with a base of fresh veggies.
Romaine as the lettuce, then some Thai-inspired vegetables like red and green cabbage, carrots, peppers, and some edamame for protein.
Then you add an easy garlic tofu for even more protein. And drizzle with the most incredible peanut dressing.
There is so much flavor in this salad. And it's truly a whole meal, with plenty of protein, fiber, and healthy fats.
Jump to:
Why I love this Peanut Salad
- Dietary needs - this salad is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- High Protein - there is protein in two forms in this salad: tofu and edamame. Both are great sources of vegan protein, turning this salad from a side to a true meal
- Feels like a full meal - some salads can be too light and not feel satisfying. With some tofu added in for protein, and a hearty peanut dressing, this salad feels like a solid meal without being too heavy
- Packed with a variety of nutrients - every color adds more nutrients to your plate!
Ingredient Notes & Substitutions
Tofu Ingredients
This tofu is super easy. It's technically optional in this recipe, but I highly recommend adding it for extra protein, texture, and flavor!
- Extra Firm Tofu: choose extra firm tofu for the best texture
- Soy Sauce, Tamari, or Liquid Aminos: any of these three will work. If you are gluten-free, avoid using soy sauce.
- Chili Garlic Sauce: also known as sambal oelek, chili garlic sauce adds a bit of spice and garlic flavor. I chose a sauce, instead of using fresh garlic because the tofu will soak up the sauce and absorb the flavor
- Cornstarch: cornstarch helps create a more crispy texture
Peanut Sesame Dressing
For detailed notes, check out my entire post on this healthy peanut dressing.
Salad Ingredients
- Romaine: I like using romaine as the base of this salad because of its neutral flavor. If you are looking for more of a slaw-style dish, feel free to omit the romaine and just go with cabbage
- Cabbage: I used both red and green cabbage. I wanted the green cabbage to act like a lettuce, so I included more of the green. But feel free to use whatever cabbage you have/like
- Edamame: look for shelled edamame, sometimes called mukimame.
- Carrots: for the best flavor, buy whole carrots and grate them at home
- Bell Pepper: I used red bell pepper for color, but feel free to use your favorite color
- Green Onions
- Peanuts: you can chop your peanuts or leave them whole
- Chopped Cilantro: if you don't like cilantro, you can sub parsley or omit the cilantro entirely
- Sesame Seeds
How to make Thai Peanut Cabbage Salad
Step 1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2. In a medium bowl, whisk together the soy sauce and chili garlic sauce.
Step 3. Add the tofu and toss to combine.
Step 4. Sprinkle the cornstarch over the tofu and toss again.
Step 5. Spread onto the prepared baking sheet and bake for 30-40 minutes until browned.
Step 6. Meanwhile, make the Healthy Peanut Sesame Dressing. Set aside.
Step 7. Prep the salad. In a large bowl toss the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro. Pour about ¾ of the dressing over salad and toss well to coat.
Step 8. If desired, transfer to a platter. Then top with the tofu, peanuts, extra green onions and cilantro, and a sprinkle of sesame seeds. Enjoy!
FAQ & Expert Tips
You can use cubed tempeh instead of tofu in this salad. Or add more edamame.
This salad is delicious with freshly cooked tofu that gently warms the other ingredients.
You can also let the tofu cool completely before assembling. And leftovers are delicious cold!
Store any leftovers you have in an air-tight container in the fridge.
This salad will last up to a week in the fridge. After 3-4 days, the romaine may get a bit soft, but it won't go bad.
To make your salad last longer, only assemble what you will eat in one sitting. Then store the greens separate from the vegetables and dressing.
Recipe Prayer
Jesus thank you for this hearty peanut salad. Thank you for this nourishing dish that will fuel our bodies. Amen.
More tasty salads
Love salads? Here are some of my favorite salad recipes you can try next:
Tried this recipe?
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📖 Recipe
Thai Peanut Cabbage Salad (with Tofu)
Ingredients
Tofu
- 1 14 Ounce Block Extra Firm Tofu, drained and cut into ½" cubes
- 3 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 2 Teaspoons Chili Garlic Sauce Sambal Oelek
- 2 Teaspoons Cornstarch
Peanut Sesame Dressing
- ¼ Cup Creamy Natural Peanut Butter
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Soy Sauce, Liquid Aminos, or Tamari
- 2 Tablespoons Tahini
- 2 Tablespoons Maple Syrup
- Juice of 1 Lime
- 2 Cloves Garlic, minced
- ¼ Teaspoon Ground Ginger
- Pinch Cayenne
- 2-4 Tablespoons Water, if necessary
Salad
- 1 Romaine Heart, chopped 12oz
- 1 Green Cabbage, shredded 12oz
- ½ Small Red Cabbage, shredded 3oz
- 16 Ounces Frozen Shelled Edamame cooked according to package directions
- 1 Cup Shredded Carrots 2-3 carrots
- 1 Red Bell Pepper, thinly sliced and strips cut in half
- 1 Bunch Green Onions, sliced + more for garnish
- ⅓ Cup Peanuts, optionally roughly chopped
- ¼ Cup Chopped Cilantro + a few whole sprigs for garnish
- Sesame Seeds, for garnish
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the soy sauce and chili garlic sauce.
- Add the tofu and toss to combine.
- Sprinkle the cornstarch over the tofu and toss again.
- Spread onto the prepared baking sheet and bake for 30-40 minutes until browned.
- Meanwhile, make the Healthy Peanut Sesame Dressing. Set aside.
- Prep the salad. In a large bowl toss the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro. Pour about ¾ of the dressing over salad and toss well to coat.
- If desired, transfer to a platter. Then top with the tofu, peanuts, extra green onions and cilantro, and a sprinkle of sesame seeds. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
Gins
This salad is so good! it tastes just like a fresh spring roll with with peanut dipping sauce. Definitely making this one again and again. Thank you!
Elizabeth
Love to hear it! Thanks for your kind review!