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Crunchy Rainbow Thai Salad

Diana Kostrov
A feast for both the eyes and the taste buds! Packed with fresh veggies, crispy toppings, and a bold, nutty dressing, it’s the perfect blend of crunch, flavor, and wholesome goodness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Thai
Servings 4 servings

Ingredients
 

Vegetables
  • 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)
Toppings
  • 300 g firm tofu (grated)
  • 1 cup raw cashews
  • 1 cup frozen soy beans
  • 1 tsp smoked paprika
Sauce
  • 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.

Video

Notes

  1. For extra crunch (optional), toast the cashews separately before adding them.
  2. Want a little more heat? Add an extra teaspoon of sriracha or some red chili flakes.
  3. If you don’t have glass noodles, rice noodles or shredded cabbage can be a great substitute.
  4. To make it a meal-prep option, store the dressing separately and mix it in just before serving.
  5. Feel free to add fresh herbs like cilantro or mint for an extra burst of freshness.
  6. If using crumbled firm tofu instead of grated, press it for 10 minutes to remove excess moisture before crumbling.