Vegan Thai Peanut Salad (Oil-free)

This Vegan Thai Peanut Salad is oil-free, easy to make, so delicious and uses everyday simple ingredients. Fresh veggies and a tahini and peanut butter (or almond butter if allergic) sauce make the perfect salad that is wholesome and nutritious!

VEGAN THAI PEANUT SALAD

This is the salad you make when you want to impress your guests with something colorful, beautiful, vibrant and full of wonderful crunchy textures and a delicious sauce!

This vegan Thai peanut sauce is a little salty, sweet, tangy and a pinch of heat, just as a Thai sauce should be. You should also try my Thai Green Sweet Potato Curry if you haven’t yet, it is divine.

My version is different than versions you may have seen, as mine uses both tahini and peanut butter. Or, almond butter instead of peanut butter if needed. This is what I make for my daughter since I do not give her peanut butter.

Peanut butter is yummy but I actually prefer the taste of almond butter and peanut butter upsets my stomach, so I can only handle tiny amounts.

HOW TO MAKE A VEGAN THAI PEANUT SALAD

To a large bowl, combine the chopped veggies.

Make the Thai peanut sauce.

Cook the vegan ground meat and add to the veggies and add the Thai peanut sauce. Toss everything to coat well and serve.

I love to garnish with fresh green onions, toasted sesame seeds and fresh lime juice.

Vegan Thai Peanut Salad

Brandi Doming

This Vegan Thai Peanut Salad is oil-free, easy to make, so delicious and uses everyday simple ingredients. Fresh veggies and a tahini and peanut butter (or almond butter if allergic) sauce make the perfect salad that is wholesome and nutritious!

5 from 3 votes

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine Asian

Yields 4 servings

Ingredients

THAI PEANUT SAUCE

• 1/4 cup + 1 tablespoon (80g) creamy peanut butter (with no added sugars or oils, mine only has salt) OR almond butter if allergic
• 1/4 cup + 1 tablespoon (80g) tahini
• 3 tablespoons (45g) low-sodium soy sauce
• 3 tablespoons (60g) agave
• 1 tablespoon (15g) rice vinegar
• 1 tablespoon (15g) lime juice
• 3 tablespoons (45g) water
• 1 teaspoon garlic powder
• 1/4 teaspoon chipotle chile pepper spice

VEGGIES

• 5 ounces greens salad mix
• 1 cup matchstick carrots
• 1 large red bell pepper, cut into 2 inch strips
• fourth of a head of purple cabbage, finely chopped or shredded
• 1 cup cooked vegan ground meat (I used soy Lightlife brand) SEE NOTES
• 1/2 cup sliced green onions, white and green parts
• toasted sesame seeds
• fresh lime juice for serving
• I use this scale.

Instructions

 

• Add all of the thai sauce ingredients to a bowl and whisk until smooth.
• To a very large bowl, add all of the chopped veggies and the ground meat. Toss everything together until well mixed.
• Add the salad to serving bowls and add as much Thai sauce as desired to each bowl. This makes a lot of sauce, so there is plenty for serving. Taste for salt and pepper, if needed. I add a little salt.
• Top each bowl with green onions and sesame seeds. Squeeze extra fresh lime juice right before serving. This makes the salad taste more bold and vibrant.

Notes

I used the Lightlife brand of soy ground meat. It is high protein and low-fat. You can use my vegan taco meat if you prefer homemade or my smoky tofu.

Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

Keyword oil free sauce, thai vegan food, vegan thai peanut salad, vegan Thai peanut sauce, vegan thai sauce