You all know I'm obsessed with salads. I have a huge and very filling salad pretty much every single day and for me, a side of a green salad with a few tomatoes just doesn't cut it.

A good salad needs to be filling.

A good salad needs to be satisfying.

A good salad needs to have lots of plant-based protein.

A good salad needs as much crunch and texture as is humanly possible.

Add to this list of requirements that perhaps you can make it ahead of time or add it to your vegan meal prep or batch cooking routine and you've got yourself a keeper.

This Vegan Thai Curry Chopped Salad is the kind of meal that keeps your taste buds happy and your fridge stocked with feel-good food. It’s loaded with fresh vegetables, crispy sautéed tofu, juicy citrus, crunchy toppings, and tossed with a bold and creamy coconut curry herb dressing that’ll have you licking the bowl.

Whether you’re prepping lunches for the week, feeding a crowd, taking this to a picnic, a summer potluck or barbecue, or you just want a nourishing, no-fuss meal, this batch-cooking-friendly salad will become a regular as it has at our house. The best part? It’s 100% plant-based, easy to customize and substitute with what you have in the fridge, and a fantastic way to get more veggies in—without sacrificing flavor.

👉 Want to cook like a plant-based pro and add more variety to your home cooking? Our online vegan cooking school is here to help you build confidence, skills, and flavor in every meal so come take a look and meet it here!

Why You’ll Love This Vegan Thai Chopped Salad

✔ Meal-prep approved and super satisfying
✔ Loaded with veggies, plant-based protein, and fresh herbs
✔ Crunchy, creamy, tangy, and sweet—all in one bite
✔ Tossed in a bold coconut curry herb dressing that packs a punch and is so creamy
✔ Naturally vegan and easy to make gluten-free by just swapping out the soy sauce for tamari

How to Make This Thai-Inspired Vegan Chopped Salad

Step 1: Crisp Up the Tofu

• Heat oil in a nonstick skillet and sauté tofu until golden with a bit of salt and pepper.

• Add a splash of soy sauce, and then remove from the pan and set aside.
  
  

Step 2: Whisk together the Coconut Curry Dressing

• In a bowl combine coconut milk, your favorite Thai curry paste, mint, cilantro, ginger, soy sauce, lime juice, garlic, ginger, maple syrup, sesame oil and sesame seeds (amounts are below with the full recipe)

• (💡 Tip: This dressing keeps in the fridge for up to 5 days—great for future meals!)
  
  

Step 3: Assemble the Salad

Cut up all your vegetables and fruit:

1. Assemble your salad bowls by adding each component next to each other.
2. Top with the crispy tofu.

3. Add the dressing, lots of toasted peanuts and sesame seeds.

4. Serve and enjoy! You can also premix the salad with the dressing and toppings, fill mason jars or containers to have throughout the week for on tog o meals.

    

How to Meal Prep This Salad Like a Pro

• Make as many servings as you want by doubling or tripling the recipe and keep in the fridge.

• Use airtight containers – The salad should stay fresh for up to 4–5 days.

• NOTE: Unless you plan on eating the salad during the next two days, add the avocado on the day you're going to enjoy each salad for maximum freshness.
  
  

Other Serving Ideas

🥗 In grain bowls – Serve as a topping with quinoa, brown rice, or soba noodles.

🌯 In wraps – Stuff the salad into a collard green or rice paper wrap for a portable meal.

🍽️ As a side – Perfect alongside spring rolls, dumplings, or satay skewers.

Pro Tips for Chopped Salad Perfection

✔ Don’t skip the herbs – Fresh cilantro, mint and even basil will bring brightness and balance to the rich dressing.

✔ Don't skimp on the crunch – Add plenty of those toasted peanuts, sesame seeds and the super crunchy veggies. The texture of this salad is half the joy.

✔ Make it your own – Add sliced cucumber, red bell pepper, shredded kale, or even mango, grapefruit or blood orange for a sweet twist!

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FAQs

Can I make this salad nut-free?
Yes! Swap the peanuts for roasted sunflower seeds or pumpkin seeds for a nut-free crunch.

Is this recipe gluten-free?
Just use tamari instead of soy sauce, and double-check your curry paste for any hidden gluten ingredients.

What if I don’t have curry paste?
You can sub with a mix of curry powder and a little chili paste or sriracha, though Thai curry paste adds the best flavor punch. A Thai sauce like Tom kha kai is also delicious in this recipe, just check the ingredients to make sure it's vegan.

Without further ado, here's the video, printable and recipe for this delicious salad. Enjoy!

PDF RECIPE

VEGAN THAI CURRY CHOPPED SALAD WITH CRISPY TOFU

Yield: 2 main dish servings (or 4 sides) | Prep time: 20 minutes | Cook time: 10 minutes

Ingredients

For the salad:

• 1 cup green cabbage, thinly sliced
• 1 cup purple cabbage, thinly sliced
• 1/2 cup snow peas, sliced
• 1/2 cup thinly sliced green onions
• 1/2 cup roasted peanuts, chopped
• 1 cup very thinly julienned carrots
• 1 avocado
• A handful of fresh cilantro
• 1 orange, peeled and diced (mango is delicious too)
• 1 package of extra firm or super firm tofu
• Salt and pepper plus a splash of soy sauce for the tofu
  
  

For the dressing:

• 1 & 1/2 tablespoons soy sauce
• 1 - 1 & 1/2 teaspoons of your favorite Thai curry paste (or to taste)
• 1/2 cup coconut milk
• 1 tablespoon fresh mint or spearmint, thinly sliced
• 2 tablespoons fresh cilantro, thinly sliced
• 1 inch piece of ginger, grated
• 1 garlic clove, grated
• The zest and juice of 1 lime
• 1-2 teaspoons sesame seeds (plus extra for topping)
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup or your favorite sweetener
  
  
  

Directions

1. Cut all your vegetables and the fruit and arrange them in a bowl along with the avocado and cilantro. If meal prepping this salad for more than two days, add the avocado when serving for maximum freshness.
2. Whisk all the dressing ingredients in a bowl.
3. Sauté the tofu in a bit of oil, season with salt and pepper and a splash of soy sauce once browned.
4. Top your salads with the tofu, the chopped peanuts, extra sesame seeds, the dressing and toss.
5. Enjoy right away or keep it stored in the fridge in air tight containers or jars to enjoy throughout the week (it will last for 4-5 days in the fridge). Enjoy the crunch and flavor!
   
   

This vegan Thai curry chopped salad is more than just a bowl of veggies—it’s a celebration of texture, flavor, and fresh, vibrant ingredients. It’s a perfect make-ahead meal for busy weeks, packed with protein and topped with a rich and creamy dressing that’s bursting with Southeast Asian-inspired flavors.

Don’t forget to check out our online vegan cooking school for more plant-based recipes, meal prep tips, and step-by-step guidance to help you make vegan food that is nourishing, fun, creative and delicious for vegans and non-vegans alike.