Vietnamese Tri-Color Salad
with mango pear smoothies

Name: Vietnamese Tri-Color Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Tofu, extra firm, cubed (vaccum-packed preferable); 2 cloves Garlic, minced; 1/2 Onions, red, sliced; 1 Bell peppers, red (large), sliced; 1 cup Mint leaves, sliced; 1 lb Cabbage, napa (sub green), sliced; 1 oz Peanuts, crushed; 8 oz Carrots, grated or shredded; 1/2 cup Water; 1 Tbsp Sugar; 2 1/2 Tbsp Soy sauce, low-sodium; 2 Tbsp Lime juice; 1 to 2 tsp Hot sauce; 2 Tbsp Oil, cooking; 1/2 lb Pears, peeled and chopped; 12 oz Mangos, frozen cubes (sub fresh mangos peeled and chopped); 2 Tbsp Lime juice; 1/2 cup Coconut water

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This traditional Vietnamese salad is crunchy, colorful and refreshing! Paired with a smoothie, it's a delightful summer dinner.

Proteins

Tofu

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Vietnamese Tri-Color Salad:

Tofu, extra firm - 1 lb , cubed (vaccum-packed preferable)
Garlic - 2 cloves , minced
Onions, red - 1/2 , sliced
Bell peppers, red (large) - 1 , sliced
Mint leaves - 1 cup , sliced
Cabbage, napa (sub green) - 1 lb , sliced
Peanuts - 1 oz , crushed
Carrots - 8 oz , grated or shredded
Water - 1/2 cup
Sugar - 1 Tbsp
Soy sauce, low-sodium - 2 1/2 Tbsp
Lime juice - 2 Tbsp
Hot sauce - 1 to 2 tsp
Oil, cooking - 2 Tbsp

Mango and Pear Smoothie:

Pears - 1/2 lb , peeled and chopped
Mangos, frozen cubes - 12 oz (sub fresh mangos peeled and chopped)
Lime juice - 2 Tbsp
Coconut water - 1/2 cup

Prep

Tofu - If tofu is packaged in water, press out liquid first. Chop into 0.5” / 1.3 cm cubes. (Can be done up to 1 day ahead)
Garlic / Red onions / Bell peppers / Mint / Napa cabbage - Prep as directed. (Can be done up to 4 days ahead)
Peanuts - Place into a Ziploc bag and just pound a few times with the flat side of a meat tenderizer (or other similar object). You can also use a food processor. (Can be done up to 4 days ahead)
Carrots - Grate or shred using a grater, a peeler, or a food processor. (Can be done up to 4 days ahead)
Make dressing - Heat up garlic, water, and sugar in a microwave (30 to 60 seconds) or in a small saucepan. Add soy sauce, lime juice, and hot sauce. Stir and season to taste with more sugar, soy sauce, lime juice, or hot sauce. (Can be done up to 5 days ahead)
Pears - Prep as directed. (Can be done up to 2 days ahead)
Make smoothies - Blend mangos, pears, lime juice, and coconut water in a blender (or use a hand blender).

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Make

If you have bad luck with cooking tofu, you can also just toss it with 1/3rd the dressing and oil, spread it out onto a sheet pan and bake it for 15 minutes in a 400F / 204C oven. Otherwise, heat a nonstick frying pan or skillet over medium-high heat. Add oil and then tofu to heated oil. Saute for ~1 minute. Then add 1/3rd of dressing and saute until golden on the outside, 3 to 5 more minutes. Remove from heat.
Toss rest of dressing with tofu, red onion, bell peppers, mint, cabbage, carrots, and peanuts. Enjoy with smoothies!

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