You know those moments when you’re just playing around in the kitchen, not really expecting much, and then—bam—you create something you can’t stop thinking about? That’s exactly how this salad came into my life!

I was experimenting with some lettuce wraps, trying to come up with a quick lunch, and ended up with this bowl of creamy, crunchy goodness that I’ve been absolutely obsessed with ever since. It’s packed with plant-based protein, and the flavors are just chef’s kiss perfection.

I seriously can’t stop making it, and I just know you’ll fall in love with it too! 😍

🥗 Salad Ingredients

2 large handfuls of greens (your choice—spinach, kale, or mixed greens work great!)
1 cup chopped red cabbage
1/2 cup chopped carrot
2-3 stalks green onion (chopped)
A few tablespoons of peanuts (for that irresistible crunch)
Sesame seeds (because why not?)

🍄 Plant-Based “Meat” Ingredients

8 oz firm tofu (shredded)
8 oz chopped mushrooms
1/2 cup chopped walnuts
1/2 medium onion (finely chopped)
1-2 cloves garlic (minced)
Salt & pepper to taste

🥜 Peanut Sauce Ingredients

1/2 cup creamy peanut butter (get the good stuff!)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
1-2 tablespoons maple syrup (depending on how sweet you like it)
2 cloves minced garlic
1/2 teaspoon ground ginger
1/2 cup dairy-free milk (almond, oat, whatever you have on hand)

👩‍🍳 Directions

1. Make the Peanut Sauce

Let’s start with the star of the show—our luscious peanut sauce! Combine all of the sauce ingredients in a bowl or food processor and blend until smooth and well combined. Trust me, you’re going to want to drizzle this on everything!

2. Prep the Plant-Based “Meat”

Shred the tofu and finely chop the mushrooms, walnuts, onion, and garlic. Heat a pan over medium heat with a splash of olive oil. Add the onion and garlic, sautéing until they’re fragrant and just starting to turn golden.

Next, toss in the tofu, mushrooms, and walnuts. Season with a bit of salt and pepper, and cook everything together for about 5 minutes. The mushrooms should start releasing their juices, and your kitchen will smell amazing!

3. Combine and Cook

Once the plant-based meat mixture is cooked, stir in half of the peanut sauce. Let it cook for another 5-7 minutes, or until most of the liquid has evaporated. You want everything to be nicely coated but not too saucy.

4. Assemble the Salad

Grab a large salad bowl and toss in the greens, cabbage, carrot, plant-based “meat”, green onion, peanuts, and sesame seeds. Drizzle the remaining peanut sauce over the top, mix it all up, and there you have it—your new favorite salad! 🥰

📝 Reminders

Feel free to swap out the tofu for your favorite plant-based protein, like tempeh or chickpeas, if you prefer.
This salad is super customizable—add whatever veggies you have in your fridge!

Servings	Time	Cuisine	Type of Meal
2-3	20 mins	Asian Fusion	Salad

Crunchy Peanut Salad

I accidentally came up with this salad as I was experimenting with my lettuce wraps and now I am now obsessed with it🤩 It’s so creamy, so crunchy, and packed with plant-based protein! I can’t stop making it for myself and I hope you guys love it as much as I do🥰

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings 3

Ingredients

✨Salad Ingredients

2 large handfuls of greens
1 cup chopped red cabbage
½ cup chopped carrot
2-3 stalks green onion chopped
a few tablespoons of peanuts
sesame seeds

✨Plant-Based “Meat” Ingredients

8 oz firm tofu
8 oz chopped mushrooms
½ cup chopped walnuts
½ medium onion
1-2 cloves garlic
salt & pepper to taste

✨Peanut Sauce Ingredients

½ cup creamy peanut butter
¼ cup soy sauce
2 tablespoons apple cider vinegar
1-2 tablespoons maple syrup
2 cloves minced garlic
½ teaspoon ground ginger
½ cup dairy-free milk

Instructions

Start by making the peanut sauce. Combine all of the sauce ingredients in a bowl or food processor and blend everything together until well combined.
Shred the tofu and finely chop the mushrooms, walnuts, onion, and garlic.
In a pan, add olive oil, then saute the onion and garlic for a few minutes.
Add the tofu, mushrooms, and walnuts, with a little bit of salt and pepper, and cook them for about minutes over medium heat, until the mushrooms release their juices.
After the plant-based meat has cooked, add half of the peanut sauce to the mixture and cook them together until almost all of the liquid is cooked away (about 5-7 mins).
To a large salad bowl, add the greens, cabbage, carrot, plant-based “meat”, green onion, peanuts, and sesame seeds.
Top everything off with a generous amount of peanut sauce. Mix everything up and enjoy!🥰