Thai Peanut Salad

So today I survived my first work summer BBQ as a vegan. I actually really don’t mind these types of events because other than the burgers and hotdogs, it’s potluck and many dishes are, in fact, vegan! As it was, I brought my own BBQ stuff – a vegan burger and my own bun (as I simply don’t like the thick white tasteless bun, so I brought a thin whole wheat bun for myself). And, in fact, last night, my boss asked me to bring another burger as one of the spouses of a member is vegetarian and doesn’t eat beef or pork – though not certain what her limitations are.

So, originally, I was going to make my previously posted salad, Rainbow Chickpea Salad, but I figured I’d have some left over and as I’ve had it in my lunch the past two weeks, I decided to take something else that I haven’t had in a while – Thai peanut salad it was!

Now, despite the fact I arrived to the BBQ over 90 minutes late, people still found room in their bellies for my salad and I didn’t have a lot to take home – but, thankfully, there was as I didn’t get a chance to even try it there!

The best part about this salad… other than there being a lot of it… is you can make it the night before – prep the veggies and the dressing, but wait to the event to combine for a fresher taste – plus overnight gives the flavors of the dressing to really blend and combine!

Servings: 10 (though that’s a healthy serving!)



  • 1 bag packaged coleslaw mix
  • 2 cups thinly sliced red cabbage (I used 1/2 of a small cabbage)
  • 1 red bell pepper, julienne cut
  • 1 cup shredded or matchstick cut carrots
  • 1 bunch green onions, chopped
  • 1/2 cup cilantro, chopped


  • 6 tbsp rice wine vinegar
  • 3 tbsp grapeseed oil (I’m sure any would be fine)
  • 1 tbsp sesame oil
  • 5 tbsp creamy peanut butter
  • 3 tbsp soy sauce (not dark)
  • 3 tbsp coconut sugar (or brown sugar)
  • 2 tbsp fresh ginger root, peeled and minced
  • 3-4 garlic cloves, minced


  1. Prep and combine all the ingredients of the salad. Yes, I totally cheated and bought pre-cut carrots! I’ve always hated cutting or shredding carrots, so I cut corners where I can.
  2. Combine all the ingredients of the dressing and mix well.
  3. If you’re going to eat right away, add the dressing to the salad and toss well. If not, put the dressing in a leak-proof container and cover the salad and put in the fridge until needed.
  4. Serving at room temperature is best. Dressing will be very thick from being in the fridge so don’t mix right a way. Allow to warm up, shake the dressing to make sure it’s well combined and hasn’t separated, then add to the salad.
  5. Combine and enjoy!

NUTRITIONAL INFO: based on 1o servings

  • calories: 144
  • saturated fat: 4g
  • sodium: 365 mg
  • Carbs: 11g
  • fiber: 2g
  • Sugar: 7g
  • Protein: 3g

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