I’ve been on a sweets craze with the Holidays fast approaching, and looking to balance that with healthy meals, such as hearty salads. This salad is by far one of my new favorites. It reminds me of our favorite pizza at a local pizza shop, Rhombus Guys Pizza, only better. It’s got chickpeas instead of chicken, and it’s a salad! Continue on to learn how to make this vegan Thai salad with peanut sauce.
This recipe is adapted from Eating Bird Food, who happens to be one of my favorite bloggers. Her blog was really one of the first I started using when I moved out of my parents house and doing my own cooking. She has THE best recipes. This one is a personal favorite because it’s got so much flavor, and it is incredibly filling.
Why you’ll love this salad?
- It’s vegan. Serve to all your friends without worry.
- One word. Delicious. This is so flavorful, you’d never guess it’s a vegan salad.
- Hearty to keep you full all day. Most of the time salads leave me feeling hungry, but this one will keep you full as a meal should.
How to make this vegan Thai salad with peanut sauce?
- Mix all the sauce ingredients together in a bowl. You may need to shake it or use an immersion blender to get the peanut butter mixed in well. If shaking, make sure you use a container with an airtight cover.
- Cut all vegetables up and place in a large bowl.
- Mix in the chickpeas, cabbage, and cut vegetables.
- Split the salad into bowls and top with chow mein noodles and peanut sauce.
Vegan Thai Peanut Salad
- 10 oz Classic Coleslaw (One bag of shredded green cabbage 10 oz)
- 1 Bell Pepper, julienned
- ½ Bunch Kale, chopped
- 10 to 15 Baby Carrots, julienned
- ½ Red Onion, sliced
- 1 ½ cup Cooked Black Chickpeas or One Can Chickpeas
- 3 tbsp Chopped Cilantro
- ½ cup Chow Mein Noodles
- 2 tbsp Soy Sauce
- 2 tbsp Water
- 4 tbsp Peanut Butter
- 4 tbsp Lime Juice (Lemon will also work)
- 1 tsp Minced Garlic
- 1 ½ tsp Sriracha
- ½ tsp Ginger Paste
- 1 tbsp Maple Syrup or Liquid Sweetener
- Place all ingredients in a bowl with an airtight lid. Mix together, use an immersion blender, or cover and shake it up to get all ingredients evenly mixed.
- Cut vegetables and place into a large bowl.
- Mix together with chickpeas well to get all vegetables well distributed.
- Divide into serving bowls and top with chow mein noodles. Spoon a small amount of sauce over top.
- Store any remaining salad in an air tight container without the chow mein noodles or dressing added. If these are added, they will cause the texture to get soggy.
You could always use a different bean such as black beans or navy beans on this salad if you don’t like chickpeas, or completely omit if you wanted to use it for an appetizer. You could also substitute the beans for nuts, peanuts would be the best. If you want a more sweet salad, check out this balsamic berry salad. Let me know what you thought of this salad in the comments below.
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