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🥰
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!🥰
Notes
- 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!