I don’t want to feed into the stereotype that vegans eat nothing but salads, but the truth is that I do love a good salad. Notice I said “good” salad. What I don’t like is bowls of limp lettuce with a few shreds of carrot and slices of bland, pink tomatoes slathered in too much dressing. I appreciate fresh, ripe vegetables mixed together with heartier ingredients such as steamed vegetables, beans or baked tofu, and I believe that should be just as inspiring as any other meal. August’s farm harvest coupled with the warm weather makes this the perfect month for creative salads, and this Pad Thai salad is anything but boring.
- 1 tablespoon lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh grated ginger
- 5 tablespoons natural creamy peanut butter
- 1 teaspoon garlic chili paste or sriracha sauce
- 2 teaspoons agave nectar
- 3 tablespoons water
- 6 cups romaine lettuce, shredded
- 2 cups napa cabbage, shredded
- 2 cups mung bean sprouts
- 1 red bell pepper, thinly sliced
- 2 carrots, shredded
- 7 ounce package baked tofu (I used Trader Joe’s savory baked tofu)
- 2 scallions, chopped
- ¼ toasted peanuts, chopped
- Mix all of the ingredients together in a blender or in a cup with an immersion blender.
- Mix all of the salad ingredients together and divide among two plates or bowls. Top with dressing and enjoy!
Makes 2 large salads or 4 side salads