Panera Spicy Thai Salad

I veganized my favorite Panera Spicy Thai Salad recipe! Loaded with crunchy vegetables and fresh mango, topped with grilled tofu, toasted blanched almonds, and drizzled with oil-free peanut chili dressing. This copycat version of Panera's famous salad is healthy and simple to die for.

When I lived in Michigan, I loved Panera Spicy Thai Salad. Of course, I had to order it vegan, but the combination of vegetables and the tangy dressing always brought me back for more. Since moving to Arizona, Panera has transformed its menu to include many plant-based items. Unfortunately, they haven't embraced the oil-free dressings, so I always get it without the sauce and dress it at home whenever I order a salad. Then, I took it a step further and decided to make my own vegan version of the Panera Spicy Thai Salad at home.

Although I would love to claim this ingredient concoction on my own, the recipe is adapted from Panera Bread's menu. However, as with all my recipes, I added additional ingredients, removed some that weren't compliant, and made my own dressing.

When it was all said and done, my copy cat Panera Spicy Thai Salad recipe blew the original one away, which is always the plan.

But, thank you, Panera, for the inspiration!

Panera Spicy Thai Salad Ingredients

• Romaine Lettuce: Romaine lettuce is the base ingredient in the salad.
• Red Cabbage: Red and purple cabbage adds color and crunch to the Thai salad.
• Green Onions: Green onions provide a mild, fresh onion flavor to the salad.
• Cucumber: I like English cucumbers because they have fewer seeds and are less watery.
• Red Bell Pepper: Red bell peppers add a sweet element to the salad.
• Carrots: Carrots add additional sweetness.
• Shelled Edamame (Mame): Shelled edamame, also called mame, is available chilled in the produce section or in the vegetable freezer section.
• Mango: Mango adds sweetness to the salad recipe.
• Toasted Almonds (optional): The toasted almonds give a crunch and toasty flavor to the top of the salad.
• Grilled Tofu: Grilled tofu is an optional ingredient and replaces the chicken found in the original Panera Thai Chicken Salad recipe.

What is Mame?

Mame is shelled edamame, which is found in the freezer section at the grocery store. Another alternative is to cook edamame and remove the immature soybeans from the pods.

Instead, I buy mame, which is already shelled, to save time when making my vegan version of Panera Spicy Thai salad.

How to Select and Cut a Mango for Spicy Thai Salad

According to Mango.org, learning how to judge a mango's ripeness makes cutting a mango easier.

• Don't focus on color. It is not the best indicator of ripeness.
• Squeeze the mango gently. A ripe mango will give slightly.
• Use your experience with produce such as peaches or avocados, which also become softer as they ripen.
• Ripe mangos will sometimes have a fruity aroma at their stem ends.
• The red color that appears on some varieties is not an indicator of ripeness. Always judge by feel.

First, peel the mango skin with a vegetable peeler.

• Then, cut the mango down the middle just shy of the core or pit, which is rough and textured.
• Once the mango is cut from the center, chop it into bite-sized pieces and discard the center.

How to Make Copycat Peanut Chili Dressing

Peanut Chili Vinaigrette Ingredients

• Creamy Peanut Butter: I used homemade peanut butter without sugar.
• Red Pepper Flakes: Crushed red pepper flakes give the dressing a little pop without it being spicy.
• Maple Syrup: Maple syrup gives the dressing a natural sweetness without overpowering the dressing with too much sweetness.
• Low-Sodium Soy Sauce: I chose low-sodium soy sauce to avoid too much sodium. Peanut butter has its own sodium as well.
• Water: Water thins the dressing.
• Rice Vinegar: Rice vinegar adds acidity and a unique sweetness.
• Lime Juice: Fresh lime juice is best when available. For more added lime flavor, and zest the lime as well.
• Ginger: Fresh ginger adds flavor and gives the dressing a tanginess.
• Garlic: Fresh minced garlic adds depth of flavor.
• Sweet Chili Sauce: There is a difference between this sauce and chili sauce. Sweet Chili Sauce is made with chili peppers and sugar, which gives it a sweet flavor. Chili sauce, on the other hand, is more tomato-based, almost like ketchup.
• Salt/Pepper to Taste: A little goes along way. A pinch of each enhances the flavors in the dressing.

How to Toast Raw Almonds Without Oil (Optional)

Even though most recipes suggest adding oil to a pan prior to tasting nuts, oil isn't necessary. Instead, place the raw nuts in a small skillet without any oil. The almonds toast without oil in a few minutes.

• Turn the stove on medium-low
• Add raw nuts to a dry small skillet
• Toss gently or use a wooden spoon to move the nuts around the pan
• DO NOT LEAVE UNATTENDED; nuts toast quickly, so be careful to watch them closely so they don't burn
• Remove from the heat and allow to cool before adding to the salad.

Recipe FAQs

Tips

• If using the grilled tofu, marinate it overnight for the best results.
• Do not add the buts or the dressing until ready to serve.
• If cooking the shelled edamame, cook it, and place it in the refrigerator to cool while making the rest of the salad.
• The salad will stay fresh refrigerated for up to 5 days unless dressed.
• Store the toasted almonds separately in a container on the counter for leftover salad.

You will love this copycat Panera Spicy Thai salad recipe if you love sweet and spicy.

If you love this Panera Spicy Thai Salad recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe

Panera Spicy Thai Salad

Kathy Carmichael

I veganized my favorite Panera Spicy Thai Salad! Loaded with crunchy vegetables, fresh mango, and topped with grilled tofu, toasted blanched almonds, and drizzled with oil-free peanut chili dressing. This copycat version of Panera's famous salad is healthy and simple to die for.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Asian

Servings 4 servings

Calories 249 kcal

Ingredients

  

1x2x3x

Salad Ingredients

• ▢ 1 head Romaine lettuce chopped
• ▢ 1 cup Red cabbage shredded
• ▢ 1 bunch Green onions chopped
• ▢ 1 Cucumber cut into bite-sized pieces
• ▢ 1 Red bell pepper diced
• ▢ 1 cup Carrots shredded
• ▢ 1 cup shelled Edamame Mame
• ▢ 1 Mango chopped
• ▢ ¼ cup toasted almonds optional
• ▢ Grilled Asian tofu optional

Peanut-Chili Vinaigrette

• ▢ 2 teaspoons natural creamy peanut butter or PB fit
• ▢ ½ teaspoons red pepper flakes
• ▢ 1 Tablespoon maple syrup
• ▢ 2 Tablespoon. low-sodium soy sauce
• ▢ 2 Tablespoon water
• ▢ 2 teaspoon rice vinegar
• ▢ ½ teaspoon fresh lime juice
• ▢ 1 teaspoon minced ginger
• ▢ 1 garlic clove minced
• ▢ 1 Tablespoon sweet chili sauce
• ▢ Sea salt and fresh black pepper to taste

Instructions

 

Peanut Chili Dressing

• Combine all ingredients in a high-speed blender and blender until smooth
• Put dressing in the refrigerator, covered, until ready to use.

Grilled Asian Tofu (optional)

• Prepare tofu ahead of time.
• Once cool, cut into bite-sized cubes and refrigerate until ready to add to the salad.

Toasted Almonds

• Turn the stove on medium-low
• Add raw nuts to a dry small skillet.
• Toss gently or use a wooden spoon to move the nuts around the pan
• DO NOT LEAVE UNATTENDED; nuts toast quickly, so be careful to watch them closely so they don't burn.
• Remove from the heat and allow to cool before adding to the salad. 

Cook Mame

• Cook mame in a microwave or stovetop according to the directions
• Allow cooling completely before placing it in the refrigerator. Place in refrigerator safe container until ready to add the mame to the salad.

Preparing the salad

• Cut all the salad ingredients.
• Place lettuce in the base of the bowl and add the other vegetables and mango.
• Add the chilled mame, toasted almonds, and grilled tofu (if you plan to use these ingredients)
• Toss the salad in the dressing and serve in individual bowls or serve the salad dressing on the side.
  

Notes

• If using the grilled tofu, marinate it overnight for the best results.
• Do not add the buts or the dressing until ready to serve.
• If cooking the shelled edamame, cook it, and place it in the refrigerator to cool while making the rest of the salad.
• The salad will stay fresh refrigerated for up to 5 days unless dressed.
• Store the toasted almonds separately in a container on the counter for leftover salad.

Nutrition

Calories: 249kcalCarbohydrates: 35gProtein: 12gFat: 2gPolyunsaturated Fat: 2gTrans Fat: 0.01gSodium: 378mgPotassium: 1116mgFiber: 10gSugar: 21gVitamin A: 20905IUVitamin C: 84mgCalcium: 156mgIron: 4mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/