Copycat Sweetgreen Spicy Thai Salad

I remember the first time I tasted a Sweetgreen Spicy Thai Salad. It was a sweltering summer day in New York City, and I was craving something light, refreshing, but still packed with flavor. The combination of crunchy cabbage, juicy corn, and that addictive spicy cashew dressing was an instant revelation. Each bite was an explosion of textures and tastes, a welcome escape from the city’s concrete jungle. I knew right then I had to recreate this magic in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Servings: 4
• Yield: 4 salads
• Dietary Type: Gluten-Free (naturally), Vegetarian

Ingredients

Salad

• One package firm tofu (14-ounce, drained and patted dry, cut into four slices)
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds
• Kosher salt
• 1 lb shredded cabbage (Napa and/or red cabbage)
• 2 Persian cucumbers, thinly sliced on the bias
• 2 celery stalks, thinly sliced on the bias
• Kernels from 2 ears of corn
• 1⁄2 cup shaved coconut flakes, toasted
• Basil leaves, for serving
• Cilantro leaves, for serving
• Lime wedge, for serving

Spicy Cashew Dressing

• 3⁄4 cup roasted cashews
• 3 tablespoons olive oil
• 1 1⁄2 tablespoons rice wine vinegar
• 1 1⁄2 teaspoons sesame oil
• 1⁄3 cup packed chopped cilantro leaf
• 1 1⁄2 teaspoons sambal oelek chili paste
• 3⁄4 teaspoon honey
• Kosher salt

Equipment Needed

• Rimmed baking sheet
• Large bowl
• Serving plates
• Blender or stick blender
• Glass measuring cup (if using a stick blender)

Instructions

1. Preheat your broiler. This high heat is key to getting the tofu nicely browned and the sesame seeds toasted.

2. Place the tofu slices on a rimmed baking sheet. Drizzle each slice with ¼ teaspoon sesame oil and ½ teaspoon sesame seeds. Season the tops with salt. This ensures the tofu is flavorful and gets a nice crust.

3. Transfer the baking sheet to the broiler and cook until the sesame seeds are toasted and the tofu pieces are golden on the edges, about 8 minutes. Keep a close eye on them, as broilers can vary in intensity, and you don’t want to burn the seeds.

4. While the tofu is broiling, prepare the salad base. In a large bowl, combine the shredded cabbage, cucumber, celery, and corn kernels. This is where the textural symphony begins!

5. Once the tofu is cooked, remove it from the broiler and let it cool slightly.

6. Make the Spicy Cashew Dressing: Combine the cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal oelek, honey, and 3 tablespoons water in the bowl of a blender. Alternatively, if you’re using a stick blender, put all the ingredients in a glass measuring cup. The water helps to create a smooth consistency.

7. Blend until smooth. If using a regular blender, you may need to scrape down the sides a few times to ensure everything is fully incorporated. With a stick blender, make sure to get all the nuts at the bottom of the measuring cup.

8. Season the dressing to taste with salt. This is crucial! Taste the dressing and adjust the salt until it perfectly balances the sweetness and spice.

9. Toss the cabbage mixture with enough Spicy Cashew Dressing to coat. Don’t overdress the salad; you want everything to be lightly coated, not swimming in dressing.

10. Divide the dressed salad among 4 serving plates.

11. Top each salad with toasted coconut flakes, basil leaves, cilantro leaves, and one piece of the broiled tofu.

12. Serve immediately with lime wedges and additional dressing on the side for those who want an extra kick.

Expert Tips & Tricks

• Toast the coconut flakes yourself for the best flavor. Spread them on a baking sheet and bake at 350°F (175°C) for a few minutes, watching closely, until golden brown.
• For extra flavor, marinate the tofu in a mixture of soy sauce, sesame oil, and ginger for about 30 minutes before broiling.
• Make the dressing ahead of time. It actually improves in flavor as the flavors meld together.
• Adjust the amount of sambal oelek to your spice preference. Start with a smaller amount and add more to taste.
• If you don’t have Persian cucumbers, use regular cucumbers, but peel them first.
• Don’t dress the salad too far in advance, as the cabbage can wilt. Dress it just before serving.
• To prevent the tofu from sticking to the baking sheet, you can line it with parchment paper.
• If you don’t have a broiler, you can bake the tofu at 400°F (200°C) for about 20 minutes, flipping halfway through. It won’t get quite as browned, but it will still be delicious.

Serving & Storage Suggestions

Serve this salad immediately for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the cabbage will soften over time, so it’s best to eat it as soon as possible. The dressing can be stored separately in the refrigerator for up to 1 week. I don’t recommend freezing the salad or the dressing. Reheat the tofu gently in a skillet or microwave if desired, but it’s also delicious cold. A squeeze of fresh lime juice brightens up any leftovers.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	28g	43%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	350mg	15%
Total Carbohydrate	30g	10%
Dietary Fiber	7g	28%
Sugars	12g	–
Protein	15g	30%

Variations & Substitutions

• For a vegan version, ensure the honey in the dressing is replaced with agave or maple syrup.
• Add protein with grilled chicken, shrimp, or edamame.
• Swap the cabbage for kale or spinach.
• Include other vegetables like shredded carrots, bell peppers, or snap peas.
• Use different nuts in the dressing, such as almonds or peanuts.
• Add some heat by including a pinch of red pepper flakes in the salad or using a spicier chili paste.
• For a richer dressing, add a tablespoon of tahini or peanut butter.
• If you don’t have rice wine vinegar, apple cider vinegar or white wine vinegar can be substituted.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: You can prep the individual components – chopping the vegetables, toasting the coconut, making the dressing, and broiling the tofu – ahead of time and store them separately. Assemble the salad just before serving to prevent it from getting soggy.

Q: How can I make this salad spicier?
A: Increase the amount of sambal oelek in the dressing to your desired spice level. You can also add a pinch of red pepper flakes to the salad for an extra kick.

Q: What if I don’t have a blender?
A: You can finely chop the cashews and cilantro and whisk all the dressing ingredients together in a bowl. The dressing will have a chunkier texture, but it will still be delicious.

Q: Can I use frozen corn?
A: Yes, frozen corn works perfectly well. Just thaw it before adding it to the salad. You can also lightly sauté it in a pan for a bit of extra flavor.

Q: How do I prevent the tofu from sticking to the baking sheet?
A: Pat the tofu very dry before broiling and line the baking sheet with parchment paper. This will help prevent sticking and ensure the tofu gets nice and crispy.

Final Thoughts

This Copycat Sweetgreen Spicy Thai Salad is more than just a recipe; it’s a journey of flavors and textures that will transport you to a sun-drenched patio, even if you’re just in your kitchen. So, gather your ingredients, embrace the process, and prepare to be amazed by the symphony of tastes that awaits. Don’t be afraid to experiment and personalize the recipe to your liking. Share your creations and feedback, and let’s celebrate the joy of delicious, healthy eating together! Pair this salad with a refreshing glass of iced green tea for a complete and satisfying meal.