Thai Salad

This amazing Thai Salad is so delcious. If you’ve never tried a Thai Peanut Butter salad, you need to.
It’s pretty much a complete meal in itself, but you can also use it as a side. It works with almost anything, and even diehard veggie haters love this one.

This Thai salad is inspired by the salads you can get on almost every street corner in Thailand. It’s always a little different, but no matter how it’s made, it’s absolutely yummy.

What’s great about this recipe:

  • It’s so delicious and filling
  • great as a lunch on the go as well as at home
  • packed with goodness – vitamins, fiber and protein
  • great to look at
  • you can vary it and use your favorite veggies

I have always had a love affair with exotic foods – it’s like traveling without ever leaving your home. And this salad fully delivers on that.

If I’m just making it for lunch, I usually just have the salad and I’m all set until evening. But if I make it for dinner, I like to pair it with either Black Bean Skewers, Black Bean Patties or Grilled Portobello Mushrooms.

However you choose to make this, you pretty much can’t go wrong.
I also find that this is one of the easiest salads to make picky children eat – it’s so tasty, crunchy and fresh and the peanut butter makes it a crowd pleaser.

Thai Salad

This Thai salad is so delicious and filling that it is sure to become one of your favorites.
Course Dinner, Lunch, Salad, Vegan Dinner
Keyword dinner, lunch, salad, vegan
Servings 4 people


  • 2 cups Kale or baby cale Thinly sliced
  • 1 ½ cups Napa cabbage Thinly sliced
  • 1/2 cup Red Bell Peppers Thinly sliced
  • 1/2 cup Carrots Shredded
  • 1 Mango Thinly Sliced
  • 1 handful Cilantro Chopped
  • 1 Cucumber Cut into chunks
  • 3 Spring Onions Thinly sliced
  • 1 Fresh Red Chili (Optional)


  • 1/3 Cup Peanut Butter Smooth
  • 2 tbsp Lime Juice
  • 3 tbsp Honey or Maple Syrup
  • tbsp Rice Wine Vinegar
  • tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • ½ tsp Ginger Minced
  • 1 Clove Garlic Finely chopped
  • 1 tbsp Water


  • 1/4 cup Peanuts Roughly chopped


  • In a large bowl, add all salad ingredients except peanuts; kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Set aside while you make the dressing.
    Peanut Dressing-
    In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water.
    Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl.
    Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.
    To Serve-
    Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with freshly cracked bell pepper and roasted peanuts. 
    I like to serve in a bowl along with a little brown rice

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating