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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
I always love a bowl of noodle soup. But, when the weather starts to warm up, I really crave salads. This Vietnamese salad is basically a deconstructed veggie spring roll. It’s sweet, salty, nutty, crunchy, and just a hint of tang from the lime juice and vinegar. It has a good amount of protein and fiber. You can use protein of choice—chicken and shrimp are also good in this. It’s a healthy salad and keeps...
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Combine cole slaw mix, cilantro, green scallions, basil, cucumber, and firm tofu in a large bowl.
Add crushed peanuts if desired for extra crunch.
Whisk together creamy peanut butter, GF soy sauce, rice vinegar, lime juice, sesame oil, maple syrup, and garlic powder until smooth and well combined.
Pour the peanut dressing over the salad base and toss until evenly coated.
Serve immediately or chill for 10 minutes for enhanced flavor.
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You can substitute firm tofu with cooked chicken or shrimp for added protein.
For extra crunch, add crushed peanuts or toasted sesame seeds.
Use Thai basil for a more authentic flavor, but Italian basil works well too.
Can I make this salad ahead of time?
Yes, you can prepare the salad base and dressing separately and combine them just before serving.
What can I use instead of tofu?
You can use cooked chicken, shrimp, or even tempeh as a substitute for tofu.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce, the salad is gluten-free.
Can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate for best results.
What other vegetables can I add?
You can add shredded carrots, bean sprouts, or thinly sliced bell peppers for more variety.
