Vegan Thai Peanut Salad
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!
Servings: 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.