Crunchy Thai Salad | In Johnna's Kitchen

Crunchy Thai Salad

Cuisine Thai
Servings 6
Author Johnna Wright Perry


  • 1/2 recipe baked peanut tofu (save other half for another meal)
  • 1 recipe Easy Thai peanut dressing
  • 2 hearts romaine lettuce, chopped
  • 1/3 head green cabbage, chopped
  • 1/3 head red cabbage, chopped
  • 1 handful cilantro leaves, stems removed
  • 1/2 cucumber cut into sticks or diced
  • 1/2 cup diced fresh pineapple
  • 3 green onions, sliced small
  • 1 red or orange pepper, sliced or julienned
  • 1 yellow pepper, sliced or julienned
  • 3 small carrots, shredded or julienned
  • 1/2 cup chopped peanuts
  • 1/4 cup sunflower seeds


Make Salad Dressing and Baked Peanut Tofu in advance.

  1. Chop all vegetables, fruit and peanuts according to recipe instructions. 

  2. Start assembling the salad by tossing romaine and green cabbage.  Top with rows of each vegetable. (See photo for inspiration.) 

  3. Place cooled tofu atop salad last. Serve with dressing on the side or toss dressing into salad if you prefer.