This filling vegan Thai peanut salad is delicious and satisfying. It's hard to remember you're eating a salad when it tastes this good. Make ahead and store the salad for a day in the fridge.
10ozClassic Coleslaw (One bag of shredded green cabbage 10 oz)
1Bell Pepper, julienned
½Bunch Kale, chopped
10 to 15Baby Carrots, julienned
½Red Onion, sliced
1 ½cupCooked Black Chickpeas or One Can Chickpeas
3tbspChopped Cilantro
½cupChow Mein Noodles
Peanut Sauce
2tbspSoy Sauce
2tbspWater
4tbspPeanut Butter
4tbspLime Juice (Lemon will also work)
1tspMinced Garlic
1 ½tspSriracha
½tspGinger Paste
1tbspMaple Syrup or Liquid Sweetener
Instructions
Peanut Sauce
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.
Salad Assembly
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.