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This refreshing and crunchy Pad Thai Salad is the perfect quick meal, packed with veggies with all the flavours you love from Pad Thai. It’s dressed with a Thai inspired lime dressing, topped with roasted peanuts, green onions and chili flakes.
How to Make Pad Thai-Inspired Salad
Making this vegan Thai inspired salad is easy peasy. Simply chop and shred your veggies, whisk together dressing and toss before enjoying. To make the salad I recommend:
Cabbage. Both purple and green will work!
Green papaya. If you can find it, it shreds beautifully and makes a great salad. We’re taking inspiration from Som Tam, or papaya salad.
Cucumbers. Crunchy, refreshing, hydrating.
Carrots. Thinly sliced, for a little bit of sweetness.
Radicchio or radish. To add some bitter to the salad to balance it all out. Just be sure to thinly slice.
Garnish. Classic garnish typically includes crushed peanuts and dried chili flakes. Green onion also complements the dish nicely.
Ingredient Swaps & Substitutions
With all of the veg, feel free to use what you have on hand! This is a great way to use up leftovers and most veggies will work just fine. Be sure to slice or shred everything consistently.
Zesty Pad Thai Dressing
The dressing takes heavy inspiration from Pad Thai sauce, with lots of umami and zest from lime juice. Simply whisk together the following ingredients.
Fresh lime juice. Brightens up our dressing and will also give our purple cabbage a gorgeous pink colour.
Coconut aminos. For umami and sweetness all at once.
Vegan fish sauce. You can leave this out if you need, but it adds that extra oomph and more authentic flavour.
Tamarind purée. This is key for classic Pad Thai tang!
Garlic. Mince or crush with a mortar and pestle.
Rice wine vinegar. Balances out all of our flavours.
Cashew butter. This is optional, if you prefer a creamier, thick dressing, this is for you. Whisk with cashew butter, adding some water as needed to thin and massage into veg.
Can I Make Nut-Free Pad Thai Salad?
You can make vegan Thai salad without nuts. Simply avoid the cashew butter and skip the peanuts to top. The rest of the salad is naturally nut free and soy free as well!
This is a wonderful make ahead option for lunch at work or school, or on the go.
Make this salad dressing ahead and store shredded veg separately. For best results, toss just before eating!
You can store a jar of this dressing by doubling or tripling. Keep in an airtight container for 2-3 days in the refrigerator.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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