This (awesome) salad has many components, but they all come together so quickly. Flavorful, filling, easy! Plus so many textures. Yum.
I get a lot of comments like, “that looks so good, but I could never do it.” I just want to make sure you guys realize I take care of 2 kids under 3 years old all day every day. They don’t just sit patiently while I whip up a time-consuming meal. (Um, LOL.) Anytime I make anything, one of my first thoughts is, can I make this FAST? If not, I probably won’t make it. Which means you’ve rarely seen a recipe on this page that’s very labor intensive. Some might seem complicated because they’re not what you’re used to, but it’s all in your head. If you’re inspired but not feeling confident, just give it a try. You’ll be pleasantly surprised how easy these recipes really are!
Spicy Thai Cabbage Salad
Ingredients
Salad
- 2 1/2 cups cabbage any color
- 1/4 avocado sliced or diced
- 2 tablespoons chopped dry roasted almonds
- 1/2 bell pepper sliced or chopped
- 1/4 block tofu preferably firm to super firm, diced in cubes the size you like
- 1/5 cup diced onion any kind
Dressing (makes 1 c, enough for 3-4 salads)
- 6 tablespoons peanut butter
- 1/4 cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon hot sauce
- 1 tablespoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees.
- Marinate tofu cubes in tamari for at least 10 minutes, then arrange on parchment-paper-lined baking sheet and bake for 20 min or until it reaches the texture you like.
- Combine dressing ingredients and shake vigorously until creamy.
- Chop all salad ingredients and arrange in bowl or plate.
- Add baked tofu and dressing and enjoy!
Notes
Amazing flavors, a big hit in our household!!
So glad you enjoy it! Thank you, Tania!