Thai-Style Chopped Salad with Tofu Nuggets

Inspired by classic pad Thai flavors, this salad swaps out the noodles and loads up on crunchy veggies. Pre-marinated tofu nuggets come fully cooked, so dinner’s on the table in minutes.  

What You Get

Cabbage 

Radishes 

Cucumber 

Bell pepper

Cilantro

Pad Thai sauce 

Lime 

Thai curry tofu nuggets 

Crushed, roasted peanuts 

What You’ll Need

Sugar 

Makes 3 servings

15 minutes active 

20 minutes total 

Step 1 

Trim and core the cabbage, and slice about half of the head into thin strips (you should have about 6 cups; reserve the rest for another use). Slice the radishes and cucumber into thin rounds. Slice the bell pepper into thin strips. Pick the cilantro leaves and toss the stems. 

Step 2

In a large bowl, whisk together the pad Thai sauce, the juice of ½ lime, and 1 teaspoon sugar until combined. Add the sliced veggies and toss to combine.

Step 3

Divide the salad between bowls and top with the tofu nuggets. Scatter with the cilantro leaves, shower with the crushed peanuts, and serve. 

Contains: soy, peanuts, fish.