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.
Servings: 4 servings
Calories: 249kcal
Ingredients
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: 249kcal | Carbohydrates: 35g | Protein: 12g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 378mg | Potassium: 1116mg | Fiber: 10g | Sugar: 21g | Vitamin A: 20905IU | Vitamin C: 84mg | Calcium: 156mg | Iron: 4mg