This chopped Thai salad is a vibrant, nourishing bowl packed with crisp vegetables, hearty brown rice, and golden baked tofu, all brought together with a creamy, slightly spicy peanut dressing. Every bite is full of texture and fresh flavor—from crunchy cabbage and sweet carrots to zesty lime and fragrant herbs.
Naturally vegan and perfect for Orthodox fasting days, this salad is both satisfying and wholesome. It works beautifully as a light dinner, meal-prep lunch, or a refreshing dish when you want something colorful, healthy, and full of life.
Chopped Thai Salad
Ingredients
For the Salad
For the Baked Tofu
Creamy Peanut Dressing
Instructions
Bake the Tofu
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Preheat oven to 400°F.
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Slice tofu into triangles or cubes.
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Toss with soy sauce, maple syrup, garlic powder, and pepper.
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Arrange on parchment-lined baking sheet.
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Bake 25–30 minutes, flipping halfway, until golden.
Make the Dressing
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Whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and garlic. Add warm water a little at a time until smooth and pourable.
Assemble the salad
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In a large bowl combine:
- Cabbage
- Rice
- Bell pepper
- Carrots
- Cucumber
- Red onion
- Green onion
- Cilantro
Top with baked tofu and drizzle generously with peanut dressing.
Toss just before serving.
Note
Meal Prep Tip
Keep dressing separate and toss right before serving. Salad base stays fresh 3–4 days in the refrigerator.
Orthodox Fasting Friendly
✔ Completely dairy-free
✔ Completely egg-free
✔ Suitable for strict fasting days (if oil is permitted, you may drizzle a little sesame oil for extra flavor)