This Easy Crunchy Thai Vegan Peanut Salad takes about 15 minutes to throw together and involves a lip-smacking good peanut butter dressing that’s infused with curry and turmeric. It’s earthy, nutty and makes me wanna do a backflip right into the bowl.
Besides the to-die-for dressing, I adore how crunchy this salad is and how after days in the fridge, the flavor is still fresh and delicious. It’s packed with red cabbage, carrots, red bell pepper, green onion, chickpeas, jalapeño, cilantro/coriander.
MEAL PREP + TRAVEL-FRIENDLY
I love throwing it in a mason jar for a lunch on the go, or packing as a travel meal when on days you have to the airport and don’t want to eat those nasty soggy sandwiches covered in plastic and stuffed with some funky lookin’ stuff inside (been there before). Oh and God knows how old they are!
If you’re feeling like you want this salad to be more filling and hearty, here are a few options I suggest adding:
- 1 cup cooked quinoa
- serve with more nuts, like cashews, almonds, peanuts
- add another can/tin of chickpeas
- serve over noodles
- add sautéed tofu
- just have a bigger serving
You can easily warm this salad in the microwave, or on the hob, for a less crunchy option, and of course, a nice warmth!
Anyway, let’s make some crunchy salad, shall we? Do drop me a comment below if you found this Easy Crunchy Thai Vegan Peanut Salad yummy or you can message me directly on Instagram or Facebook! I love seeing what my lovely readers think of my recipes!
For the salad:
1 red bell pepper,
diced 1 cup/60g/ 1.5oz of shredded carrots
½ small head of red cabbage, chopped (about 4 cups/400g of shredded cabbage)
1 (15 ounces)/ 400g can/tin chickpeas, rinsed and drained
½ cup cilantro/coriander, finely chopped
¼ bunch of finely chopped spring onions
1/2 jalapeño, seeded and diced
For the curry peanut butter dressing:
2 tablespoons of smooth peanut butter
1/2 tablespoon freshly grated ginger
1 clove garlic, minced
1 teaspoon apple cider vinegar or rice vinegar
¼ teaspoon red cayenne pepper
1 teaspoon yellow curry powder
1 teaspoon of cumin
¼ teaspoon ground turmeric
Salt and freshly ground black pepper, to taste
2-3 tablespoons warm water, to thin dressing
Extra cilantro/ coriander
¼ cup roasted cashews
1. In a large bowl, add the sliced red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion, and jalapeño.
2. In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make dressing like consistency.
3. Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro.
Nutrition per one serving:
Calories: 265kcal Fat: 9.5g Saturated fat: 1.8g Carbohydrates: 37.8g Fiber: 8.3g Sugar: 4.1g Protein: 10.1