You’ve got to love a salad you can meal prep and eat throughout the week to up your vegetable intake game. This Thai curry chopped salad is one of my favorite batch cooking or meal prep salads because it just gets better and better with time!
It uses a very unusual ingredient as the base for our dressing: coconut milk! When combined with the curry paste, the aromatics, the lime, the herbs, it adds the most perfect balance of freshness, spice, citrus Thai inspired goodness.
If storing it for a few days, I’d recommend adding the avocado cubes right before serving for maximum freshness unless you’re eating it in the next day or two.
For the salad:
1 cup green cabbage, thinly sliced
1 cup purple cabbage, thinly sliced
1/2 cup snow peas, chopped
1/2 cup thinly sliced green onions
1/2 cup roasted peanuts, chopped
1 cup very thinly julienned carrots
1 avocado
A handful of fresh cilantro
1 orange, peeled and diced (mango is delicious too)
1 package of extra firm or super firm tofu
Salt and pepper plus a splash of soy sauce for the tofu
For the dressing:
1 & 1/2 tablespoons soy sauce
1 – 1 & 1/2 teaspoons of your favorite Thai curry paste (or to taste)
1/2 cup coconut milk
1 tablespoon fresh mint or spearmint, thinly sliced
2 tablespoons fresh cilantro, thinly sliced
1 inch piece of ginger, grated
1 garlic clove, grated
The zest and juice of 1 lime
1-2 teaspoons sesame seeds (plus extra for topping)
1 teaspoon sesame oil
1 teaspoon maple syrup or your favorite sweetener
Directions:
1. Cut all your vegetables, and the fruit and arrange them in a bowl along with the avocado and cilantro.
2. Whisk all the dressing ingredients in a bowl
3. Sauté the tofu in a bit of oil, season with salt and pepper and a splash of soy sauce once browned.
4. Top your salads with the tofu, the chopped peanuts, extra sesame seeds, the dressing and toss.
5. Enjoy right away or keep it stored in the fridge in air tight containers or jars to enjoy throughout the week (it will last for 4-5 days in the fridge). If keeping it for longer than a couple of days, don’t add the avocado and add it right before serving. Enjoy the crunch and flavor!
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