Vegan Thai Chopped Salad Recipe with Peanut Dressing

The heart of the dish is a crisp medley of vegetables — cabbage, carrot and cucumber — while baked tofu supplies satisfying plant protein. Cooked brown rice adds a chewy, wholesome texture, turning the salad into a filling, well-balanced meal.

Recipe Highlights

• Vegan and easily made gluten-free.
• Can be adapted to nut-free diets.
• Highly customizable with pantry swaps.
• Works as a main dish or a side salad.
• Meal-prep friendly — components store well.
• High in protein and fiber.

Ingredient Notes

The full ingredient list with measurements appears in the recipe card below.

• Brown rice: Optional — omit for a lighter salad or replace with white rice, farro, quinoa, rice noodles or pasta.
• Cabbage: Purple or green both work. Prepared coleslaw mix speeds up prep.
• Tofu: Use firm or extra-firm. Swap with edamame, tempeh or chickpeas if preferred.
• Soy sauce: Use tamari or coconut aminos for a gluten-free version.
• Peanut butter: Almond or other nut/seed butter makes a good substitute for peanut-free diets.
• Sriracha: Optional — omit or replace with sambal oelek for different heat profiles.

Variations & Additions

• Gluten-free: Use tamari instead of soy sauce.
• Nut-free: Substitute sunflower seed butter for peanut butter.
• Vegetables: Swap or add bell pepper, zucchini, broccoli, celery, snap peas or spinach.
• Fresh herbs: Thai basil, mint or cilantro enhance the flavor.
• Crunch: Top with roasted peanuts, toasted sesame seeds or cashews.
• Fruit: Chopped mango pairs nicely with the dressing.
• Citrus: A squeeze of lime brightens each serving.

Step-by-Step Instructions

Step 1: Press Tofu (Optional)

Pressing tofu removes excess moisture and improves texture, especially if you plan to bake it for a crispier finish. Use a tofu press or wrap the block in a kitchen towel and weigh it down for 15–30 minutes.

Step 2: Cook Brown Rice

If you don’t have cooked brown rice ready, start it now — some varieties take up to 45 minutes. Cook according to package directions. White rice or quinoa are quicker alternatives.

For a lighter salad, skip the grains and use just the vegetables, tofu and dressing.

Step 3: Bake Tofu

Drain and pat tofu dry if you didn’t press it. Cut into cubes or triangles and toss with soy sauce, garlic powder and black pepper. For extra crispiness add 1 tbsp oil and/or 2 tsp cornstarch.

Arrange tofu on a baking tray lined with parchment and bake at 400°F (200°C) for about 30 minutes, flipping after ~20 minutes if desired, until golden and slightly crisp.

Step 4: Make the Dressing

Blend the peanut butter, sriracha, garlic, soy sauce (or tamari), lime juice, rice vinegar, maple syrup and water until smooth and creamy. Add water one tablespoon at a time until the dressing is thick but pourable.

Quick tip: If you can’t blend, substitute 1 tsp garlic powder or grate garlic into a paste and whisk the ingredients until combined, adding water as needed to reach the right consistency.

Step 5: Prepare Veggies

• Finely shred the cabbage or use coleslaw mix for convenience.
• Grate the carrots.
• Dice the bell pepper and cucumber.
• Finely chop the red onion, green onions and cilantro.

Mix and match vegetables based on what you have — celery, snap peas, jalapeño or spinach all work well.

Step 6: Assemble Salad

You can toss everything together in a large bowl or plate components separately: mixed veggies, then top each portion with rice, tofu and a drizzle of peanut sauce. For meal prep, keep the dressing separate until serving to prevent sogginess.

Recipe FAQs

Recipe Notes

• Dressing consistency: If too thick, add water one tablespoon at a time until you reach a pourable but creamy texture. To thicken, reduce added water.
• Garnish: Finish with extra chopped cilantro, toasted sesame seeds or chopped peanuts and a lime wedge.
• Flexibility: Vegetable amounts are flexible — adapt to what’s on hand or your preference.

Storage and Prep

• All components can be prepared ahead and refrigerated until ready to serve.
• Store the dressing separately when possible to keep the salad crisp.
• The assembled salad is best within 2–3 days; vegetables may soften over time.
• For grab-and-go meal prep, layer rice on the bottom, tofu next and veggies on top to maintain texture; keep the dressing separate or add at serving.

More Vegan Salads

If you enjoy this salad, try other plant-based bowls and salads for variety and meal prep options.

• Cold Asian Noodle Salad
• Tofu Kale Salad with coconut-peanut dressing
• Kale and Peanut Brown Rice Salad
• Ramen Noodle Salad
• Broccoli Brown Rice Bowl
• Cold Soba Noodle Salad