• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Recipes » Vegan Lunch Ideas » Spicy Thai Salad with peanut dressing

    Spicy Thai Salad with peanut dressing

    Published: Apr 26, 2018 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    Spicy Thai Salad
    JUMP TO RECIPE
    Spicy Thai Salad with peanut dressing - vegan and vegetarian

    This Spicy Thai Salad is fresh and zingy, with a kick of chilli (as spicy as you choose) offset with creamy peanut butter. Take your lunchtime salad to the next level!

    I've mentioned before that salads really aren't my thing, but there are of course exceptions to any rule, and salads that involve a) lots of peanut butter and b) lots of chilli are most definitely one of those exceptions. 

    This Spicy Thai Salad would be perfect as a standalone lunch, (you could add in some rice noodles if you want a bit more bulk), or equally as a side salad to serve with a vegan BBQ or summertime buffet.

    Thai Salad

    What you need

    Ingredients

    Red chillis How spicy your salad becomes is entirely up to you. I used one red chilli in the salad and another (with seeds) in the dressing, but where you put the chilli(s), how many, and whether you remove the seeds is totally your decision.

    Dry roasted peanuts This salad needs a salty, savoury crunch and roughly chopped dry roasted peanuts are the best way of delivering this by a long way. Their texture is quite different to a standard peanut, so they really stand out from the creamy dressing and crunchy vegetables.

    Peanut butter As your dressing will be blitzed until smooth, it doesn't matter if you use smooth or crunchy peanut butter - whatever you have in the cupboard!

    Lime Thai food is famous for its sour / salty / sweet combination so the lime juice is vital to the overall flavour of the dish. However adding citrus (and salt) to raw vegetables will start to release their juices and their crispiness will diminish, so leave off the dressing until the very last minute.

    Soy sauce I almost always use Tamari - a more rich and less salty version of soy sauce. It has a darker colour, so you can use a little less, then use salt to adjust the seasoning as required.

    Sesame oil gives this dressing its final Thai-flavour flourish. If you don't have any to hand, make sure you substitute in a flavourless oil like sunflower or rapeseed, and not olive or anything with a strong flavour.

    Equipment

    I spiralised the carrots and cucumber for my Thai Salad using a nifty new spiraliser attachment Spiral Expert* for my Magimix Pro*.

    Of course you could use a manual spiraliser* instead, or else a julienne cutter - I have a julienne attachment on my OXO Grate & Slice Set* which is really handy, or you can use a julienne peeler like this one* instead.

    If you don't have any of these gadgets, a sharp knife and a bit of patience and you will have beautiful carroty matchsticks in no time!

    LUNCHBOX THAI SALAD

    This lovely salad is also perfect for taking to work in a lunchbox - you could prepare two days' lunches in one go, just don't add the dressing until lunchtime or the veg will go soggy. 

    There are some really nifty lunchboxes available with in-built dressing pots, (like this one from Sistema*), which are so handy for saving us from soggy salads.

    This Spicy Thai Salad with Peanut Dressing is fresh, zingy and easy to make! #vegan #plantbased | thevegspace.co.uk

    ⭐️ Reader Testimonials

    ⭐️⭐️⭐️⭐️⭐️ "This is one of my all time favourite salads, it is INSANELY good. I’ve done it for dinner parties a few times and it goes down so well. When it’s just us we like to have it with spring rolls so you get the goodness of the green and something naughty also. Balance right? 😅😂" @lydslivinggreen

    ⭐️⭐️⭐️⭐️⭐️ "This Thai salad was amazing! I could eat it any day." Lizet

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Quorn Pieces Thai Green Curry
      Quorn Pieces Thai Green Curry
    • Tenderstem Broccoli Salad
      Tenderstem Broccoli Salad with soba noodles
    • Vegan Coleslaw
      Vegan Coleslaw with spiced mayo
    • Rocket Salad
      Rocket Salad with lemon & pine nuts

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    This Spicy Thai Salad with Peanut Dressing is fresh, zingy and easy to make! #vegan #plantbased | thevegspace.co.uk

    Spicy Thai Salad with Peanut Dressing

    Kate Ford | The Veg Space
    This Spicy Thai Salad is fresh and zingy, with a kick of chilli (as spicy as you choose) offset with creamy peanut butter. Take your lunchtime salad to the next level!
    5 from 16 votes
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Lunch
    Cuisine Thai
    Servings 4 people
    Calories 209 kcal

    Ingredients
      

    For the Salad

    • 2 medium or 1 large carrot
    • ½ a cucumber
    • 3 spring onions
    • 1 red pepper
    • 70 g mange-tout peas (or sugar snaps)
    • 1 red chilli (seeds removed)
    • 150 g beansprouts
    • handful fresh coriander
    • 25 g dry roasted peanuts

    For the Dressing

    • 2 tablespoon peanut butter
    • 1 lime
    • 1 tablespoon caster sugar
    • 2 tablespoon soy sauce
    • 2 tablespoon sesame oil
    • 1 red chilli

    Instructions
     

    • Prepare the vegetables: spiralize (or thinly shred) the carrot and cucumber and place in a large bowl.  Finely slice the spring onions, red pepper, mange tout peas and chilli and add to the bowl.  Add the beansprouts, then finely chop the coriander and peanuts and add to the salad.  Toss everything together.
    • Place all the ingredients for the dressing into a blender or mini-chopper - juice the lime, and finely slice the chilli, (you may prefer to remove the seeds for less heat).  Blitz until completely smooth.
    • Add the dressing right at the last minute so that the salad doesn't go soggy.  Enjoy!

    Nutrition

    Serving: 1portionCalories: 209kcalCarbohydrates: 18gProtein: 6.7gFat: 14.2gSaturated Fat: 2.3gSodium: 607mgPotassium: 414mgFiber: 4gSugar: 10gCalcium: 45mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!
    Vegan meal plan and shopping lists

    Free 4-Week Vegan Meal Plan

    Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!

    Veg Space E-Newsletter

    Don't want to miss a thing?

    Follow me on Facebook, Instagram and Twitter.

    Or why not subscribe to my blog and get delicious vegan recipes straight to your inbox every week?

    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Vegan Cottage Pie with colcannon mash
    Vegan Butternut Squash Mac and Cheese »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Sue says

      February 23, 2025 at 5:28 pm

      Loved this salad. The peanut butter dressing is amazing. This is definitely a “keeper”.

      Reply
    2. Lizet Bowen says

      October 01, 2020 at 1:41 pm

      Hahaha, I'm with you. I'm not big on salads. So I always look for the ones that have big flavors and are different. That's how I found your site. This Thai salad was amazing! I could eat it any day.

      Reply
      • Kate Ford says

        October 07, 2020 at 8:54 am

        So glad you enjoyed it! Thanks Lizet.

        Reply
    3. Beth says

      October 01, 2020 at 1:21 pm

      This looks so delicious and yummy! My daughter is going to love this recipe! Can't wait to make this!

      Reply
      • Kate Ford says

        October 07, 2020 at 8:54 am

        Thanks Beth!

        Reply
    4. Lauren Vavala says

      October 01, 2020 at 12:36 pm

      I love this recipe! Peanut sauce on vegetables is my favorite way to use it - it's so good!

      Reply
      • Kate Ford says

        October 07, 2020 at 8:55 am

        Absolutely - peanuts and chilli are the perfect match!

        Reply
    5. Gina says

      October 01, 2020 at 12:09 pm

      What a great way to enjoy all the flavors of Thai in a veggie packed salad! We love the dressing so much!

      Reply
      • Kate Ford says

        October 07, 2020 at 8:55 am

        Ah glad you liked the dressing, one of my favourites!

        Reply
    6. Emmeline says

      October 01, 2020 at 11:50 am

      I'm not really a salad fan either - but this one I can definitely get behind!!

      Reply
      • Kate Ford says

        October 07, 2020 at 8:55 am

        Ha! Yes me too - peanuts and chilli and I'm there, salad or not!

        Reply
    7. Lesley@lostinfood says

      May 16, 2018 at 1:23 pm

      This recipe looks delicious, I'm going to add it to my list of things I want to cook.

      Reply
    8. Eb Gargano | Easy Peasy Foodie says

      April 30, 2018 at 12:21 pm

      This looks so lovely - bright, refreshing, healthy and packed full of flavour - what's not to like? Just need to the sunshine to come back now!! Eb x

      Reply
    9. Rebecca @ Strength and Sunshine says

      April 30, 2018 at 10:46 am

      Love anything with great Thai flavors and of course...a peanut sauce!

      Reply
    10. Nico @ yumsome says

      April 30, 2018 at 8:44 am

      I have a hand spiralizer, which is great but I have to admit that the thought of one that attaches to my Magimix is almost making me salivate! Ha ha!

      This salad looks gorgeous... now all we need is for the warm weather to return! xx

      Reply
    11. Jacqueline Meldrum says

      April 29, 2018 at 8:57 pm

      I broke my spiralizer *sad face*, but I am loving the sound of that sauce. Shared!

      Reply
    12. Jo Allison / Jo's Kitchen Larder says

      April 29, 2018 at 7:48 pm

      Peanut butter based dressings are gorgeous, add some chilli and you are in heaven 🙂 Lovely salad, vibrant colours and I would happily devour the entire bowl! Yum!

      Reply
    13. Sisley White says

      April 29, 2018 at 1:44 pm

      This looks so incredible. If anyone ever doubted that vegan food could look and taste incredible they need to see this. Will definitely be making this during the week!

      Reply
    14. Michelle Frank | Flipped-Out Food says

      April 28, 2018 at 8:09 pm

      Oh yes, the spicier the better! A food processor doing all the spiralizing work sounds like exactly what I need. Such gorgeous colors in this salad—I can't wait to pack it for an office lunch!

      Reply
    15. Camilla Hawkins says

      April 27, 2018 at 9:10 pm

      This salad sounds incredibly tasty, really want to try the dressing as I’ve never thought to make one with peanut butter:-)

      Reply
    16. Jo of Jo's Kitchen says

      April 27, 2018 at 12:06 pm

      I love spicy salads and the Magimix gadget looks really handy too *want*

      Reply
    17. Cat | Curly's Cooking says

      April 26, 2018 at 8:26 pm

      Love the look of this salad, far more exciting than a lot of salads! The dressing sounds delicious and the Magimix looks great.

      Reply
      • thevegspace says

        April 26, 2018 at 8:50 pm

        Thanks Cat! x

        Reply
    18. Corina Blum says

      April 26, 2018 at 2:03 pm

      This sounds delicious and is right up my street as I do love any salad with a spicy peanut dressing! I will also have to have a look at that Magimix spiralizer attachment as it sounds so useful for summer salads and lighter meals. Thank you so much for sharing with #CookOnceEatTwice!

      Reply
      • thevegspace says

        April 26, 2018 at 8:50 pm

        Thanks Corina! x

        Reply
        • Corina Blum says

          June 04, 2018 at 10:19 am

          I made this Kate and it was so good! I just love the dressing but I was a bit lazy and didn't get my spiralizer out. I just used a potato peeler to slice the carrots instead x

          Reply
    5 from 16 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    • Facebook
    • Instagram
    • Twitter
    • Pinterest

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Vegan Toad in the Hole
      Vegan Toad in the Hole
    • 3 Bean Chilli
      Smoky 3 Bean Chilli
    • Butter Bean Mash
      Butter Bean Mash
    • Vegan Cheese Sauce
      Vegan Cheese Sauce

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Curried Parsnip Soup
      Curried Parsnip Soup
    • chickpea and lentil curry
      Creamy Chickpea and Lentil Curry
    • Vegan Moussaka
      Vegan Moussaka
    • Celeriac Steak
      Celeriac Steak

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    830 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.