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How to Make A Vegan Thai Salad with Peanut Sauce

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.
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Prep Time 10 mins
Total Time 10 mins
Course Main Course, Salad
Cuisine American, thai
Servings 4 salads
Calories 319 kcal


  • 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

Peanut Sauce

  • 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


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.


Serving: 1saladSodium: 1017mgCalcium: 84mgVitamin C: 76mgVitamin A: 5160IUSugar: 10gFiber: 9gPotassium: 520mgCalories: 319kcalSaturated Fat: 2gFat: 10gProtein: 14gCarbohydrates: 46gIron: 3mg
Keyword thai peanut salad, thai salad, vegan thai penaut salad
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