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.
Contains: soy, peanuts, fish.
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
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.