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Panera Spicy Thai Salad Dressed
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5 from 2 votes

Panera Spicy Thai Salad

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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: Asian
Diet: Vegan
Servings: 4 servings
Calories: 249kcal


Salad ingredients

  • 1 head Romaine lettuce chopped
  • 1 cup Purple 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


  • 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


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.


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.


Calories: 249kcal | Carbohydrates: 35g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 378mg | Potassium: 1116mg | Fiber: 10g | Sugar: 21g | Vitamin A: 20905IU | Vitamin C: 84mg | Calcium: 156mg | Iron: 4mg