boring salads are a crime!
Table of contents
About this Recipe
This Crunchy Rainbow Thai Salad is a powerhouse of nutrition wrapped in an explosion of flavors. Packed with vibrant veggies, protein-rich tofu, and cashews, it fuels your body with vitamins, fiber, and plant-based protein. The simplicity lies in the minimal cooking—just bake the toppings, chop the veggies, and toss everything together with a bold, tangy-sweet sauce. The mix of textures and the zesty dressing make every bite exciting, making it an easy go-to meal for anyone craving something delicious yet wholesome. Whether you’re a salad lover or just looking for a meal that won’t leave you feeling sluggish, this dish has you covered.
Step-by-step short instructions
Ingredient Notes
Red Bell Pepper – Sweet, crunchy, and packed with vitamin C, red bell pepper adds a refreshing bite and a pop of color to the salad.
Yellow Bell Pepper – Slightly milder than the red, yellow bell pepper contributes to the vibrant color palette while bringing in additional antioxidants.
Cucumber – Cool, crisp, and hydrating, cucumber provides a light contrast to the bold flavors of the dressing.
Carrot – Naturally sweet with a firm crunch, carrots add texture and beta-carotene, an essential nutrient for eye health.
Red Cabbage – Earthy, slightly peppery, and full of fiber, red cabbage enhances the salad’s crunch factor while delivering a healthy dose of vitamin K.
Glass Noodles – Delicate, slightly chewy, and naturally gluten-free, glass noodles absorb the dressing beautifully. Rice vermicelli can be used as an alternative.
Grated Tofu – A plant-based protein powerhouse, tofu takes on the smoky paprika flavor while crisping up in the oven, adding a satisfying bite. Extra-firm tofu works best for grating.
Raw Cashews – Buttery and naturally sweet, cashews provide a rich, nutty crunch that complements the salad’s texture. Toasting them enhances their flavor.
Frozen Soy Beans – Also known as edamame, these little green gems bring plant-based protein and a mild sweetness. Fresh soybeans can be used if available.
Smoked Paprika – Deeply smoky with a touch of sweetness, smoked paprika elevates the toppings with a subtle warmth. Regular paprika can be used for a milder flavor.
Low-Sodium Soy Sauce – The foundation of the sauce, soy sauce brings umami depth without overpowering the salad. Tamari or coconut aminos work as gluten-free alternatives.
Peanut Butter – Creamy, nutty, and rich, peanut butter thickens the dressing and adds a luxurious mouthfeel. Almond or cashew butter can be used instead.
Maple Syrup – A natural sweetener that balances out the savory notes, maple syrup adds complexity to the dressing. Agave syrup can replace it.
Orange Juice – Bright and citrusy, orange juice brings a refreshing acidity and slight sweetness to the sauce. Freshly squeezed is best for optimal flavor. Lemon juice can be used instead.
Sriracha – A touch of heat from this Thai chili sauce gives the dressing a subtle kick. Adjust the amount to suit your spice tolerance.
Lemon Juice – Added in the final step, lemon juice enhances the brightness of the salad and balances the richness of the dressing. Lime juice can be a great substitute.
Recipe card with notes
Crunchy Rainbow Thai Salad
Ingredients
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 cucumber
- 1 carrot (peeled)
- 1/4 of small Red cabbage
- Glass noodles (and hot water to soak in)
- 300 g firm tofu (grated)
- 1 cup raw cashews
- 1 cup frozen soy beans
- 1 tsp smoked paprika
- 1/2 cup low sodium soy sauce (or Tamari)
- 1 tbsp peanut butter
- 2 tbsp maple syrup
- Juice from 1 orange
- 1 tsp sriracha
- Juice from 1 lemon (for step 2 sauce)
Instructions
- Preparing the Sauce: Whisk together the soy sauce, peanut butter, maple syrup, orange juice, and sriracha until smooth. This will be the main dressing for both the toppings and the salad.
- Coating the Toppings: Preheat the oven to 200°C/400°F. In a large bowl, mix the grated tofu, cashews, and soybeans with 1/3 cup of the prepared sauce. Stir well, then add another 1/3 cup of the sauce and the smoked paprika, ensuring everything is evenly coated.
- Baking for Crunch: Spread the coated toppings on a baking sheet and bake for 15 minutes, stirring every 4-5 minutes. This step enhances the crunch and deepens the flavor. Let them cool after baking.
- Prepping the Vegetables: Slice the red and yellow bell peppers, cucumber, carrot, and red cabbage into very thin strips for maximum crunch and flavor absorption.
- Soaking the Noodles: Submerge the glass noodles in hot water and let them soften until they reach a silky, tender texture. Drain before adding to the salad.
- Assembling the Salad: In a large bowl, combine the prepared vegetables, soaked noodles, and cooled toppings. Mix well to distribute the flavors. Add the lemon juice to the remaining sauce, pour it over the salad, and toss until everything is well coated.
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Notes
- For extra crunch (optional), toast the cashews separately before adding them.
- Want a little more heat? Add an extra teaspoon of sriracha or some red chili flakes.
- If you don’t have glass noodles, rice noodles or shredded cabbage can be a great substitute.
- To make it a meal-prep option, store the dressing separately and mix it in just before serving.
- Feel free to add fresh herbs like cilantro or mint for an extra burst of freshness.
- If using crumbled firm tofu instead of grated, press it for 10 minutes to remove excess moisture before crumbling.
