Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Kale and Cabbage Pad Thai Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 82 reviews

This vibrant Kale and Cabbage Pad Thai Salad is a fresh, plant-based twist on the classic Thai dish. Packed with crunchy vegetables, protein-rich chickpeas, and a creamy, tangy peanut dressing, it offers a perfect balance of flavors and textures for a healthy meal or side dish.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Greens

  • ½ small head green cabbage, thinly sliced
  • 1 bunch curly kale, thinly sliced
  • 1 cup red onion, chopped
  • 1 cup red bell pepper, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1-2 tablespoons fresh cilantro, chopped

Protein

  • 1 (15 oz) can chickpeas, rinsed and drained

Light Pad Thai Dressing

  • ¼ cup natural peanut butter
  • Juice of 2 limes (about 4 tablespoons)
  • 2 tablespoons Bragg’s Liquid Aminos, coconut aminos, or low-sodium tamari
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon sriracha (or more to taste)
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced

Instructions

  1. Prepare the Dressing: Combine all dressing ingredients—natural peanut butter, lime juice, Bragg’s Liquid Aminos (or alternatives), water, maple syrup, toasted sesame oil, sriracha, grated ginger, and minced garlic—in a glass jar. Stir well or shake until smooth and fully combined. Shaking is recommended for easier blending of peanut butter.
  2. Chop the Vegetables: Ensure all vegetables including cabbage, kale, red onion, red bell pepper, carrots, and cilantro are chopped into bite-sized pieces. Place them together in a large mixing bowl.
  3. Add Chickpeas and Toss: Add the rinsed and drained chickpeas to the vegetable mix. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
  4. Serve: Serve immediately to enjoy the fresh, crunchy textures and vibrant flavors of this healthy Pad Thai-inspired salad.

Notes

  • For added texture, consider topping the salad with chopped peanuts or roasted cashews.
  • Adjust sriracha quantity to control salad spiciness according to your preference.
  • You can prepare the dressing a day ahead to enhance flavors and save time.
  • For a gluten-free version, ensure tamari or Bragg’s Liquid Aminos used are gluten-free.
  • The salad is best served fresh to retain crispness of vegetables.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai-inspired
  • Diet: Vegan

Find it online: https://flavorhug.com/kale-and-cabbage-pad-thai-salad-recipe/