Fresh and Flavorful Vegan Thai Crunch Peanut Salad
This Fresh and Flavorful Vegan Thai Crunch Peanut Salad Recipe is a bold, refreshing mix of crisp veggies and creamy peanut dressing that brings serious crunch and flavor to every bite!
Looking for a salad that’s anything but boring? This Vegan Thai Crunch Peanut Salad is bursting with bold flavors, vibrant colors, and a satisfying crunch in every bite! It’s the perfect combination of crisp veggies, creamy peanut dressing, and zesty Thai-inspired goodness.
Made with shredded cabbage, crunchy carrots, bell peppers, cucumbers, and chopped peanuts, this salad is not just healthy—it’s addictive! The star of the show is the homemade vegan peanut dressing—creamy, tangy, slightly sweet, and just the right amount of spicy.
Whether you’re meal prepping for the week, looking for a light dinner, or bringing a show-stopping dish to a summer potluck, this Vegan Thai Crunch Peanut Salad checks all the boxes. It’s gluten-free, dairy-free, and comes together in minutes!
Why You’ll Love This Salad:
- Packed with fresh, crunchy veggies
- Easy to customize with your favorite toppings
- Creamy peanut dressing made with simple pantry staples
- Perfect for lunch, dinner, or a side dish
- 100% vegan and totally delicious
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Fresh and Flavorful Vegan Thai Crunch Peanut Salad
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For the Salad
- 1 1/2 cups cooked quinoa
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 red bell pepper, diced
- 1 small cucumber, chopped
- 1/2 cup chopped cilantro
- 3/4 cup chopped roasted and salted peanuts
For the Peanut Dressing
- 1/4 cup smooth peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 lime, juiced
Instructions:
- Make the dressing:
In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup, sesame oil, grated ginger and lime juice. Add warm water a little at a time until the dressing reaches your desired consistency. Set aside. - Assemble the salad:
In a large bowl, combine the green cabbage, purple cabbage, carrots, bell pepper, cucumber, peanuts and cilantro. - Toss it up:
Pour the peanut dressing over the salad and toss until everything is evenly coated. Start with half the dressing and add more to taste. - Top and serve:
Sprinkle with roasted peanuts for that irresistible crunch. Serve immediately, or chill in the fridge for 30 minutes for even more flavor.
Fresh and Flavorful Vegan Thai Crunch Peanut Salad
Ingredients
For the Salad
- 1 1/2 cups cooked quinoa
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 red bell pepper, diced
- 1 small cucumber, chopped
- 1/2 cup chopped cilantro
- 3/4 cup chopped roasted and salted peanuts
For the Peanut Dressing
- 1/4 cup smooth peanut butter
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1/2 lime, juiced
Tips for Your Best Salad
- Add tofu, tempeh, or chickpeas for extra plant-based protein
- Customize with mango slices or chili flakes for extra zing
- Store dressing separately if prepping ahead for maximum crunch
This Vegan Thai Crunch Peanut Salad Recipe proves that healthy eating doesn’t have to be boring. It’s colorful, crave-worthy, and packed with feel-good ingredients!
Looking for more vegan recipes like this Fresh and Flavorful Vegan Thai Crunch Peanut Salad?
Amazing Grilled Peach and Corn Quinoa Salad
Vegan Berry Quinoa Spinach Salad
Easy Vegan Avocado Salad with Tahini Dressing
Vegan Quinoa Chickpea Tabbouleh Salad with Lemon Mint Dressing
I love seeing your finished projects! If you enjoyed making this Fresh and Flavorful Vegan Thai Crunch Peanut Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleny. Happy cooking!
