peanut salad

Thai Peanut Kale Salad with Crispy Tofu

peanut butter

soy sauce

lime juice

sugar

garlic

ginger

salt

water (if needed)

oz tofu (or 1 block extra firm tofu)

extra virgin olive oil

kale

red bell pepper (julienned)

match-stick carrots

cilantro (finely chopped)

green onion (finely chopped)

peanuts

Assemble your dressing first by combining all dressing ingredients in a food processor and blending until smooth.

At this point, if your dressing seems a bit thick, you may want to add a few teaspoons of water. If you hate drying off your freshly washed kale (like I do), you may consider leaving your dressing thick until it combines with the water droplets on your kale, which typically makes the perfect consistency for me.

Place dressing (or processor dish) in the fridge while you prepare the rest of your salad.

Chop your tofu unto 1 inch cubes.

Heat olive oil in a non-stick skillet on medium to medium-high heat, then add tofu cubes to the skillet.

Sprinkle about 1 teaspoon of salt over the tofu cubes.

Turn tofu periodically to make sure all sides are golden--cooking for about 6-8 minutes.

Remove tofu from heat and set aside.

Wash kale, then tear kale leaves off of the stems and into bite-sized pieces.

Place kale into a medium serving bowl and top with your chopped bell pepper, and carrots.

Next, drizzle your dressing over your prepared veggies and gently toss.

Top salad with crispy tofu, cilantro, green onion, and chopped peanuts.

Serve and enjoy!

Crunchy, Savory, and packed with flavor, this low-FODMAP Thai Peanut Salad is super healthy and delicious.  Gluten-free and Vegan.


Low-FODMAP Crunchy Thai Peanut Salad; Gluten-free, Vegan

(340 grams) edamame, frozen

quinoa,

4 cups (300 grams) iceberg lettuce, finely chopped

2 cups (200 grams) purple cabbage, finely chopped

2 cup carrots, finely grated (about 1 large carrot)

(75 grams) green scallion tips

(90 grams) roasted and unsalted peanuts, chopped

4 tablespoons (44 grams) toasted sesame seeds

How to make a Citrus Peanut Salad. Our healthy vegan recipe features grapefruit and orange segments, roasted peanuts, cilantro and saffron.

Citrus Peanut Salad

tsp Almond Extract

threads Saffron

Shallot (minced)

Lemon

Oranges

Grapefruit

Roasted Peanuts

tbsp Extra Virgin Olive Oil

tbsp Cilantro

Kosher Salt + Black Pepper (to taste)

Put the almond extract in a small bowl and sprinkle with saffron. Swirl the mixture then set aside.

Combine the shallot and lemon juice in another small bowl and set aside.

Peel the oranges and grapefruits, slice crosswise into 1/2 inch thick wheels. Arrange in a single layer on a large plate. Sprinkle the citrus with peanuts.

Add the oil to the onion mixture and stir to combine. Sprinkle the mixture across the citrus and dot with saffron-almond extract across the top.

Finish with kosher salt and cracked pepper to taste and chopped cilantro.

This Easy Edamame Salad is a balanced and satisfying vegan meal with shelled edamame, quinoa, crunchy vegetables, and roasted peanuts tossed in spicy peanut dressing.

Easy Edamame Crunch Salad

dry quinoa, (rinsed)

grapeseed oil (or cooking oil of choice)

frozen shelled edamame ((2 1/2 cups))

red cabbage ((¼ large))

baby spinach

carrots

jalapeño ((optional))

rice vinegar

soy sauce ((see note))

maple syrup

garlic, (minced (1 tablespoon))

cayenne pepper ((optional))

water (or as needed to thin)

basil

cilantro

Green onions, (chopped)

Lime wedges

Pour dry quinoa and 1 cup of water into a pot with a lid, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Turn off the heat and leave the quinoa coved in the pot until you are ready to assemble the salad.

In the meantime, add grapeseed oil to a 12-inch skillet over medium-high heat. Once the oil is shiny, pour in the frozen edamame. Cook, stirring occasionally, for 7 minutes, or until the edamame is warmed through. Turn off the heat.

Prepare salad:

Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach desired consistency. (The dressing should be easy to pour but still thick and creamy.)

Prepare dressing:

Toss cooked quinoa, cooked edamame, cabbage, spinach, carrots, peanuts, and jalapeño (if using) in a large mixing bowl until mixed.

Pour the dressing over the salad and toss again until the mixture is evenly coated.

Transfer to a serving dish and garnish with roasted peanuts, basil, cilantro, green onions, and lime wedges if desired.

Serve:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576261497/qfk4cpxrja6va40cpexj.mp4

Protein-packed soybeans are tossed with crunchy vegetables and vegan spicy peanut dressing in this easy Edamame Salad.

How to Make an Easy Edamame Crunch Salad

Peanut vegetable salad is a healthy and nutritious Indian-style salad made with boiled peanuts (groundnuts), raw vegetables, lemon, and a few spices.

Boiled Peanut Salad | Boiled Peanut Chaat

peanuts (groundnuts)

persian cucumber (chopped (about 1 cup))

tomato ((chopped, seeds removed))

mint leaves (chopped)

coriander leaves

juice of half lemon

red chili powder

chaat masala ((optional, but recommended))

salt (to taste)

First, boil the raw peanuts. You can cook them using an Instant Pot, an Indian stovetop pressure cooker, or directly on the stovetop in a regular pot.If using Instant Pot –  Add the peanuts into the instant pot insert along with enough water and salt. Then cook for 12-15 minutes on Pressure Cook (High). Let the pressure release naturally. Cooked Peanuts should be tender, but not mushy.

If using an Indian pressure cooker - Pressure cook for 2-3 whistles on medium flame.

If cooking on the stovetop pot – add enough water along with the peanuts and cook them for 25-30 minutes or until done

Cooking Peanuts:

Chop all your veggies, removing any seeds/skin/stems needed.

In a large mixing bowl, Add all the ingredients and toss well until all the ingredients are mixed and well seasoned.

This healthy peanut salad is best enjoyed if you set it aside for 15 minutes so the flavors are incorporated well before serving. You may also refrigerate for 30 minutes before serving.

Making Salad/Chaat:

Peanut Sesame Noodle Salad -  a simple Thai-style cold noodle salad with an addictive peanut butter &amp; sesame dressing that you will love. Perfect for meal prep. Glutenfree Nutfree optoons

Vegan Peanut Sesame Noodle Salad

soy sauce (, use tamari for Glutenfree)

maple syrup or sugar

sriracha

sesame oil

water

pad thai noodles

cabbage

red bell pepper

Sesame seeds peanuts

Make the sauce. Add all the ingredients for the sauce in a blender and blend until smooth and set aside. Taste and adjust flavor, salt, sweet, tang

Cook your pasta or noodles according to the instructions on the package if you haven't already. Wash in cold water and set aside.

Chop up your vegetables and set aside.

Add the noodles and vegetables to a large bowl then add in your peanut butter sauce and toss well.

Taste and adjust salt and flavor then top with sesame seeds, roasted peanuts, and green onions and serve.

Another delicious meal! I used coriander (cilantro) as I had no spring onions but that works just as well. Will try it as a hot meal next time.

I made this last night and it's delicious! I just ate leftovers for lunch and they held up really well, which gives it bonus points. I will definitely make this again - it's crisp, fresh and the sauce has a really nice lingering heat.

This is a quick and easy recipe to make. The peanut sauce is so delicious and the recipe is totally adaptable. Thanks again, Richa! 🙏

I made this with Trader Joe's thick Thai Wheat Noodles that I warmed in a pan with some seared, marinated extra firm tofu. The sauce has a great balance of flavors.  This dish is beautiful to look at and delicious to eat.  Will definitely make again.

Another delicious and easy recipe!  This is my 4th salad of yours this week!  It’s been hot here and I wanted to have salads ready just to get out for dinner!  I quadrupled the recipe and soooo glad I did!  YUM!   Another one to go in my regular rotation!  Great to put in lunches.  I airfried some tofu or put on top as well!  So good!  Particularly love the dressing!  I used powdered peanut butter instead of regular but didn’t notice any difference.  Thanks again for a great recipe!  My whole family enjoyed this one as well!

I truly love all of these recipes! They’re easy to make, take little preparation time and taste really great.

https://www.youtube.com/watch?v=8VSw8aZfngM

PEANUT SESAME NOODLE SALAD | VEGAN COLD NOODLE SALAD

🔸Get the WRITTEN RECIPE here - https://www.veganricha.com/peanut-sesame-noodle-salad/

🔸My New Instant pot cookbook: https://www.amazon.com/Vegan-Richas-Instant-PotTM-Cookbook/dp/0306875039/

SUBSCRIBE HERE: https://www.youtube.com/veganricharecipes?sub_confirmation=1

Peanut Sesame Noodle Salad –  a simple Thai-style cold noodle salad with an addictive peanut butter & sesame dressing that you will love. Perfect for meal prep. Gluten-free ,  Nutfree option

Peanut Noodle Salad, a satisfying vegan noodle salad that is so quick and easy and looks so pretty with all those added veggies! Thin Asian noodles are infused with a creamy tangy, sweet and spicy peanut sesame soy sauce dressing.

This sesame noodle salad is the simply perfect salad for a hot day. You can work ahead of time and make the noodles and the dressing the day before.

Then toss the noodles and let them soak in all the flavor from the dressing overnight.The next day, just toss it with your veggies and sprinkle with peanuts right before serving. Yum!

******MORE NOODLE RECIPES FROM THE BLOG******

PEANUT BUTTER NOODLE CASSEROLE: https://www.veganricha.com/vegan-peanut-butter-noodle-casserole/

VEGAN GARLIC NOODLES: https://www.veganricha.com/vegan-garlic-noodles/

THAI GREEN CURRY STIR-FRY NOODLES: https://www.veganricha.com/thai-green-curry-stir-fry-noodles/
COOKBOOKS BY RICHA HINGLE (VEGAN RICHA): https://www.veganricha.com/mybooks/

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Music: Epidemic Sound 

#vegannoodlesalad #peanutsesamenoodlesalad #noodlesaladrecipe #veganricha #easyveganrecipes

PEANUT SESAME NOODLE SALAD | VEGAN COLD NOODLE SALAD - Vegan Richa Recipes

OOOH BABY, this salad is so good! Crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a perfect roasted peanut vinaigrette that tucks into all the salad nooks and crannies. 

Roasted Peanut Kale Crunch Salad

kale,

green cabbage

fresno peppers, sliced

peanuts, chopped

green onions

peanut oil

coarse kosher salt (more

black pepper

Make the Roasted Peanut Vinaigrette

Blend all ingredients in a small blender or food processor until smooth. (This is mostly to incorporate the garlic, so if you&#8217;d rather, you can grate the garlic into the jar with the other ingredients and shake thoroughly to combine.)

Prep the Salad: 

Chop your herbs, peanuts, and fresno peppers.

Chop the Kale and Cabbage

Using a food processor, pulse the kale and cabbage in batches until it is very finely chopped, stopping before the greens get too mushy. If they release too much water, just give them a gentle squeeze with a paper towel. Transfer to a large bowl.

Mix and Serve: 

Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute to make sure the kale is tender! Add peanuts, peppers, and the rest of the dressing. YUM!

Finding the roasted peanut oil was a bit of a challenge, and I'm wondering if it isn't because of this recipe ;) 
I had to order it online. Finally arrived today, and I was so excited to make this for dinner. It did not disappoint, even with the lengthy anticipation! I added edamame for a smidge more protein, and I could definitely eat this several times a week. It's so good.
(Oh, almost forgot, the mister likes some extra heat, so he added chili crunch and raved.)

Made this last night and used yiur “very best peanut sauce” recipe instead for the dressing and LOVED LOVED it!!!!!! Definitely will be making again.

The combination of crunchy kale and cabbage, along with fresh herbs, fresno peppers, chopped peanuts, and a roasted peanut vinaigrette sounds absolutely mouthwatering.

Made this to go with dinner with friends and everyone loved it.  Had never heard of roasted peanut oil before, but it was definitely worth the effort of hunting it down (and it ended up being in stock at my local Safeway) Changes - used a mystery pepper from the garden and reduced the sugar to 2 teaspoons.  Definitely will be making this one again and again!

I had to leave a review because this recipe is just so delicious! Perfect for a hot day when you don’t want to cook. I added other veg like chopped zucchini, cucumbers and avocado, and some marinated white beans and canned tuna for protein. The roasted peanut oil is genius. Thank you!

Ooh I subbed toasted sesame oil (couldn’t wait to try u til I found the roasted peanut oil!) but didn’t think to add peanut butter; adding some to the dressing I still have!
Other than that, absolutely delicious, wonderful crunch! Best salad I exeved made!

Wow what a recipe. I would like to try it one day for sure. Will keep looking for such recipes everyday.https://beautycare.co.in/

I used roasted unsalted peanuts, and I'd definitely recommend using those. It doesn't need any extra salt

This was AMAZING. I’m not a kale girl but I can definitely tolerate it in a chopped salad like this. Couldn’t find peanut oil in my store so I did the peanut sauce recipe instead and it was perfecto.  My husband and I ate it over the bowl we made it in, over the counter because we couldn’t stop to plate it lol

I couldn't find the Fresnos either, so I used the mini sweet peppers and we added a little chili garlic oil (chili crunch). It was so good!!

I forgot to grab roasted peanut oil before making this so I did 50/50 extra virgin olive oil and sesame oil and it was really good!

Loved the flavor of this and the chopped element! My market didnt have a couple things so I had to sub the roasted peanut oil with sesame oil, and the fresno peppers with Jalapeños. SO good!

This was amazing! Although the Fresno peppers I used had incredibly spicy seeds and I’m literally soaking my hand in milk right now because it’s on fire hours later after trying six other methods to stop the burning. A reminder for safe pepper handling!!

You can eat this salad by itself, and I do that often, especially for lunch.

I served this last night with a dinner with friends and it was a hit with everyone! I love the heat from the fresno peppers and the mild peanut dressing. It was also so easy to chop kale and cabbage in the food processor - I've never done that before and will not go back!

https://content.jwplatform.com/videos/7pqB9TdI.mp4

OOOH BABY, this salad is so good! Crunchy kale and cabbage, fresh herbs and fresno peppers, chopped peanuts, and a perfect roasted peanut vinaigrette that tucks into all the salad nooks and crannies. 

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Top Tags

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The most viewed peanut salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine