peanut salad

Thai Peanut Kale Salad with Crispy Tofu

peanut butter

soy sauce

lime juice

sugar

garlic

ginger

salt

water (if needed)

oz tofu (or 1 block extra firm tofu)

extra virgin olive oil

kale

red bell pepper (julienned)

match-stick carrots

cilantro (finely chopped)

green onion (finely chopped)

peanuts

Assemble your dressing first by combining all dressing ingredients in a food processor and blending until smooth.

At this point, if your dressing seems a bit thick, you may want to add a few teaspoons of water. If you hate drying off your freshly washed kale (like I do), you may consider leaving your dressing thick until it combines with the water droplets on your kale, which typically makes the perfect consistency for me.

Place dressing (or processor dish) in the fridge while you prepare the rest of your salad.

Chop your tofu unto 1 inch cubes.

Heat olive oil in a non-stick skillet on medium to medium-high heat, then add tofu cubes to the skillet.

Sprinkle about 1 teaspoon of salt over the tofu cubes.

Turn tofu periodically to make sure all sides are golden--cooking for about 6-8 minutes.

Remove tofu from heat and set aside.

Wash kale, then tear kale leaves off of the stems and into bite-sized pieces.

Place kale into a medium serving bowl and top with your chopped bell pepper, and carrots.

Next, drizzle your dressing over your prepared veggies and gently toss.

Top salad with crispy tofu, cilantro, green onion, and chopped peanuts.

Serve and enjoy!

Crunchy, Savory, and packed with flavor, this low-FODMAP Thai Peanut Salad is super healthy and delicious.  Gluten-free and Vegan.


Low-FODMAP Crunchy Thai Peanut Salad; Gluten-free, Vegan

(340 grams) edamame, frozen

quinoa,

4 cups (300 grams) iceberg lettuce, finely chopped

2 cups (200 grams) purple cabbage, finely chopped

2 cup carrots, finely grated (about 1 large carrot)

(75 grams) green scallion tips

(90 grams) roasted and unsalted peanuts, chopped

4 tablespoons (44 grams) toasted sesame seeds

How to make a Citrus Peanut Salad. Our healthy vegan recipe features grapefruit and orange segments, roasted peanuts, cilantro and saffron.

Citrus Peanut Salad

tsp Almond Extract

threads Saffron

Shallot (minced)

Lemon

Oranges

Grapefruit

Roasted Peanuts

tbsp Extra Virgin Olive Oil

tbsp Cilantro

Kosher Salt + Black Pepper (to taste)

Put the almond extract in a small bowl and sprinkle with saffron. Swirl the mixture then set aside.

Combine the shallot and lemon juice in another small bowl and set aside.

Peel the oranges and grapefruits, slice crosswise into 1/2 inch thick wheels. Arrange in a single layer on a large plate. Sprinkle the citrus with peanuts.

Add the oil to the onion mixture and stir to combine. Sprinkle the mixture across the citrus and dot with saffron-almond extract across the top.

Finish with kosher salt and cracked pepper to taste and chopped cilantro.

This Easy Edamame Salad is a balanced and satisfying vegan meal with shelled edamame, quinoa, crunchy vegetables, and roasted peanuts tossed in spicy peanut dressing.

Easy Edamame Crunch Salad

dry quinoa, (rinsed)

grapeseed oil (or cooking oil of choice)

frozen shelled edamame ((2 1/2 cups))

red cabbage ((¼ large))

baby spinach

carrots

jalapeño ((optional))

rice vinegar

soy sauce ((see note))

maple syrup

garlic, (minced (1 tablespoon))

cayenne pepper ((optional))

water (or as needed to thin)

basil

cilantro

Green onions, (chopped)

Lime wedges

Pour dry quinoa and 1 cup of water into a pot with a lid, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Turn off the heat and leave the quinoa coved in the pot until you are ready to assemble the salad.

In the meantime, add grapeseed oil to a 12-inch skillet over medium-high heat. Once the oil is shiny, pour in the frozen edamame. Cook, stirring occasionally, for 7 minutes, or until the edamame is warmed through. Turn off the heat.

Prepare salad:

Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach desired consistency. (The dressing should be easy to pour but still thick and creamy.)

Prepare dressing:

Toss cooked quinoa, cooked edamame, cabbage, spinach, carrots, peanuts, and jalapeño (if using) in a large mixing bowl until mixed.

Pour the dressing over the salad and toss again until the mixture is evenly coated.

Transfer to a serving dish and garnish with roasted peanuts, basil, cilantro, green onions, and lime wedges if desired.

Serve:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576261497/qfk4cpxrja6va40cpexj.mp4

Protein-packed soybeans are tossed with crunchy vegetables and vegan spicy peanut dressing in this easy Edamame Salad.

How to Make an Easy Edamame Crunch Salad

Top 4 peanut salad recipes from across the web

The most viewed peanut salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Peanut Kale Salad with Crispy ...

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Top 4 peanut salad recipes from across the web

The most viewed peanut salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Peanut Kale Salad with Crispy ...

Low-FODMAP Crunchy Thai Peanut Sala...

Citrus Peanut Salad

Easy Edamame Crunch Salad

The most viewed peanut salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine