Vegan Thai Peanut Salad
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.
- 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
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.
Serving: 1saladSodium: 1017mgCalcium: 84mgVitamin C: 76mgVitamin A: 5160IUSugar: 10gFiber: 9gPotassium: 520mgCalories: 319kcalSaturated Fat: 2gFat: 10gProtein: 14gCarbohydrates: 46gIron: 3mg