Thai Salad with Peanut Tempeh | CookOS

Blissed-Out Thai Salad with Peanut Tempeh

Name: Thai Salad with Peanut Tempeh
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: 6 ounces vermicelli noodles; 2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer; 2 stalks green onions ((finely chopped)); 1/4 cup chopped cilantro; 2-3 Tbsp chopped mint; 1 cup loosely packed spinach ((chopped)); 1 cup thinly sliced red cabbage; 1 medium red bell pepper ((thinly sliced)); 1 batch Marinated Peanut Tempeh; 1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written)); 3 Tbsp gluten-free tamari ((or soy sauce if not GF)); 3 Tbsp maple syrup; 1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)); 1 medium lime, juiced ((yields ~3 Tbsp or 45 ml)); ~1/4 cup water ((to thin))

A vibrant 30-minute Thai-inspired salad combining ribbon carrots, crispy marinated peanut tempeh, vermicelli noodles, and fresh herbs dressed in creamy peanut sauce. It's naturally gluten-free and fully plant-based.

🌍Gluten-Free 🌍Indonesian-Inspired 🌍Thai-Inspired 🌍Vegan 🥗Gluten-Free Thai salad

About·Privacy·Terms

🏷️

Blissed-Out Thai Salad with Peanut Tempeh

Total

30 min

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

6 ounces vermicelli noodles
2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer
2 stalks green onions ((finely chopped))
1/4 cup chopped cilantro
2-3 Tbsp chopped mint
1 cup loosely packed spinach ((chopped))
1 cup thinly sliced red cabbage
1 medium red bell pepper ((thinly sliced))
1 batch Marinated Peanut Tempeh
1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written))
3 Tbsp gluten-free tamari ((or soy sauce if not GF))
3 Tbsp maple syrup
1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written))
1 medium lime, juiced ((yields ~3 Tbsp or 45 ml))
~1/4 cup water ((to thin))

Instructions

1
Cook rice noodles according to package instructions, rinse, drain, and set aside to cool.
2
To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Set aside.
3
Make dressing by adding peanut butter, tamari, maple syrup, chili sauce (or chili or red pepper), and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable sauce is achieved.
4
Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili sauce (chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. Set aside.
5
Add 1/2 of the tempeh (optional) and 1/2 of the sauce to the salad and toss. Then top with remaining tempeh and sauce. Serve immediately. Leftovers store well in the refrigerator up to 4-5 days, though best when fresh. I find that, if making ahead of time, it's better to leave the salad undressed and store the tempeh separately.

Was this recipe helpful?

Tips & Notes

Pro tips

Marinate the tempeh ahead (at least 15 minutes) so it absorbs flavor and develops a firmer texture when cooked.
Ribbon carrots with a vegetable peeler for delicate, tender strands that coat evenly with dressing—a spiralizer works too but yields a different texture.
Whisk peanut sauce with warm water (1–2 Tbsp at a time) until pourable; thick sauce won't distribute evenly over noodles and veggies.
Chop herbs and red cabbage just before assembly to preserve color and prevent the cabbage from releasing excess moisture into the salad.

Substitutions

Vermicelli noodles → rice noodles or thin buckwheat noodles (adjust cooking time)
Peanut butter → almond butter or sunflower seed butter (1:1 ratio, flavor will be milder)
Spinach → arugula or mixed greens (no cooking change needed)
Red cabbage → purple cabbage or shredded daikon (texture and visual appeal remain similar)

Storage & make-ahead

Store assembled salad in an airtight container in the refrigerator for up to 2 days; keep dressing separate and drizzle before eating to maintain crispness.

Equipment

vegetable peeler or spiralizer (for ribbon carrots) · cutting board and sharp knife

Common Questions

Can I make this salad ahead?

Yes. Prepare veggies and tempeh in advance, store separately in airtight containers, and assemble with noodles and dressing up to 2 hours before serving.

What's the difference between this and other Thai salads?

This recipe centers on marinated peanut tempeh as the protein and includes noodles for heartiness, making it a complete meal rather than a side salad.

Can I use a different nut or seed butter?

Yes. Almond butter or sunflower seed butter work as direct 1:1 swaps if you have allergies or prefer a different flavor.

Is this recipe truly gluten-free?

Only if you use gluten-free vermicelli noodles and ensure your tempeh and peanut butter are certified gluten-free, as some brands may contain additives.