From the Cook
From the Cook
From the Cook
From the Cook
1/5
Thai Crunch Salad
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Instructions
1
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Cook the pasta according to the package instructions until al dente and let it cool briefly.
2
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Meanwhile, for the dressing, put peanut butter, nutritional yeast, soy sauce, sugar and garlic powder into a bowl, squeeze the lime and mix everything into a smooth sauce.
3
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Slice the spring onions into thin rings. (I like to cut them at a slight angle; they look particularly pretty that way.) Cut the bell pepper and cabbage into thin strips, roughly chop the parsley or coriander, finely slice the mint leaves, and roughly chop the fried onions as well.
4
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Place the vegetables, herbs, pasta, and protein source in a large salad bowl and toss with the dressing. Divide the salad between two plates and garnish with the fried onions.
My Calorie Intake
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Tips & Tricks (5)
- Peanut Sauce Perfection 🥜Whisk the peanut butter and other sauce ingredients at room temperature to create a smoother, more emulsified dressing that coats the salad ingredients evenly.
- Vegetable Prep Technique 🔪Cut vegetables into uniform, thin julienne strips to ensure consistent crunch and even distribution of flavors throughout the salad.
- Protein Marination Magic 🍗Marinate your chosen protein (chicken, tofu, or shrimp) in a mixture of soy sauce, garlic powder, and a touch of honey for at least 15 minutes to maximize flavor absorption.
- Noodle Cooling Hack 🍜Rinse cooked noodles immediately with cold water to stop the cooking process and prevent clumping, then drain thoroughly to maintain the salad's crisp texture.
- Crunch Factor Boost 🥗Toast the fried onions and add extra chopped peanuts just before serving to create multiple layers of textural contrast in the salad.
Recipe Facts
Diet at a Glance
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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