Thai Peanut Salad | Cooking Professionally

Ingredients

• ***For the peanut dressing:***
• 1/2 cup coconut milk
• 1/4 cup peanut butter, plus more, to taste
• 2 tablespoons soy sauce (can substitute tamari or coconut aminos)
• 1 tablespoon lime juice
• 2 teaspoons maple syrup
• 1/4 teaspoon kosher salt
• ***For the salad:***
• 1 (14-ounce) package extra firm tofu
• 2 tablespoons olive oil
• kosher salt, to taste
• pepper, to taste
• 10 ounces baby spinach and spring salad mix
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1/4 head red cabbage, thinly sliced
• 4 carrots, shredded
• ***Optional toppings:***
• 1/4 cup peanuts, crushed
• cilantro leaves, to taste
• lime wedges, to taste