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Chopped Thai Salad

Thai chopped salad

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.

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Courses: , ,
Difficulty: Beginner
Servings: 4
Ingredients
    For the Salad
  • 2 cups shredded purple cabbage
  • 1 cup cooked brown rice (cooled)
  • 1 cup baked tofu, sliced or cubed
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • ½ cup diced cucumber
  • ¼ cup chopped red onion
  • ¼ cup sliced green onions
  • ¼ cup chopped fresh cilantro
    • For the Baked Tofu
  • 1 block extra-firm tofu, pressed (14 oz)
  • 1 –2 tbsp soy sauce or tamari
  • 1 tsp maple syrup
  • ½ tsp garlic powder
  • ½ tsp black pepper
    • Creamy Peanut Dressing
  • ¼ cup natural peanut butter
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lime juice (fresh)
  • 1 tsp maple syrup or honey
  • 1 tsp sriracha (optional)
  • 1 –2 tbsp warm water (to thin)
  • 1 small garlic clove, minced
Instructions
    Bake the Tofu
  1. 1
    Preheat oven to 400°F.
  2. 2
    Slice tofu into triangles or cubes.
  3. 3
    Seasoned tofu pieces cut into triangles and coated with spices, ready for baking.Toss with soy sauce, maple syrup, garlic powder, and pepper.
  4. 4
    Seasoned tofu triangles arranged on a parchment-lined baking sheet, ready to be baked until golden and crispy.Arrange on parchment-lined baking sheet.
  5. 5
    Bake 25–30 minutes, flipping halfway, until golden.
    6. Make the Dressing
  6. 6
    Peanut dressing made with soy sauce, garlic, lime, and peanut butter being mixed in a small bowl.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.
    7. Assemble the salad
  7. 7
    Chopped Thai salad ingredients in a bowl including purple cabbage, shredded carrots, cucumber, red bell pepper, red onion, and fresh cilantro.

    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)

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Read it online: https://byprayerandfastingblog.com/recipe/chopped-thai-salad-peanut-dressing-baked-tofu/
Tatyana Grigoryan
Food and Lifestyle Blogger