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Ingredients
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Salad
Protein Options (choose one)
Dressing
Method
Prepare Protein
- 1
Chicken
If using chicken, pat breasts dry and season with 0.125 tsp black pepper and 0.125 tsp salt (use 0.25 tsp total salt split between both sides). Heat 1 tbs neutral oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-size strips (about 12 oz cooked yields 2–3 cups sliced).
- 2
Tofu
If using tofu, press tofu at least 15–30 minutes to remove excess moisture. Toss 12 oz pressed tofu cubes with a pinch of salt and 1 tbs vegetable oil. Heat a nonstick skillet over medium-high heat and cook tofu, turning occasionally, until edges are golden and slightly crisp, about 8–10 minutes. Remove from pan and set aside.
- 3
Shrimp
If using shrimp, pat dry and season with a pinch of salt and pepper. Heat 1 tbs oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (total 3–4 minutes). Remove from heat.
Make Dressing
- 4
In a small bowl or jar, combine 3 tbs fresh lime juice, 2 tbs fish sauce (or tamari), 1 tbs light brown sugar, 1 tbs rice vinegar, 0.5 tbs soy sauce (optional), 1 minced garlic clove, 0.5 tsp grated ginger, and 1 finely chopped Thai red chili (seeds removed for less heat). Whisk briefly while slowly streaming in 1 tbs neutral oil to emulsify, then stir in 0.5 tsp sesame oil. Taste and adjust: add more lime for tang, sugar for sweetness, or fish sauce for saltiness. Set aside.
Assemble Salad
- 5
In a large bowl, combine 4 cups chopped romaine, 1 cup sliced red cabbage, 1 cup julienned carrot, 1 cup sliced cucumber, and 1 cup red bell pepper. Add 0.5 cup chopped cilantro, 0.25 cup chopped mint, 3 thinly sliced scallions, and 1 cup bean sprouts.
- 6
Pour about 3/4 of the dressing over the salad (reserve some dressing to serve on the side). Toss thoroughly to coat evenly. Taste and add more dressing if needed (you will likely use all the dressing for a well-coated salad).
- 7
Arrange the cooked protein (chicken slices, tofu cubes, or shrimp) on top of the dressed salad or toss it in gently to combine. Sprinkle 0.25 cup crushed roasted peanuts over the top and garnish with extra mint leaves and lime wedges.
- 8
Serve immediately so the greens remain crisp. Provide remaining dressing on the side for guests who want extra.