Vegan Thai Chopped Salad

Summer is in full swing and this Vegan Thai Chopped Salad is our new obsession! It’s perfectly crunchy, crispy, savory and packed with fiber from the veggies and protein from the tofu. The peanut sauce is the secret to making it so flavorful. You are going to crave it all the time. Enjoy!


3 cups chopped green cabbage

3 cups chopped purple cabbage

1 cup diced cucumber

1/2 cup sliced green onion

1 cup diced bell pepper

1 cup shredded carrots

1/2 cup chopped cilantro

1 cup air-fried tofu

1/2 cup chopped roasted cashews


3 tbsp soy sauce

1/2 cup peanut butter

1 tsp sriracha

2 tbsp rice vinegar

1 tbsp lime juice

1 tbsp toasted sesame oil

1 tbsp maple syrup

1 tsp ginger

1 tsp garlic


Combine all ingredients into a large bowl.

Prepare the dressing and mix together until combined. Pour over the salad, toss and serve.

Store in the refrigerator for up to 5 days.

Yields 6-8 servings