• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Plant Philosophy

Vegan Food & Lifestyle by Margaret Chapman | The Plant Philosophy

  • Home
  • About
  • Recipes
    • Recipe Index
  • Lifestyle
    • Baby
    • Beauty
    • Reviews
    • Travel
  • Press
  • Resources
    • Ebook
    • The Foodies Guide To Instagram
  • Contact
    • Work With Me
    • Sponsors
You are here: Home / Recipes / Oil-Free Thai Salad + Peanut Sauce Dressing

Oil-Free Thai Salad + Peanut Sauce Dressing

July 14, 2017 by Margaret 9 Comments

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Flash back to earlier this year, I visited Portland and ate all the vegan foods. Including this Thai salad at a popular vegan restaurant. Well, it wasn’t this exact salad. But I was so inspired by the simple combination of ingredients I had to recreate a copycat version of it to share. If you’re ever in Portland, I highly recommend checking out Blossoming Lotus and giving their Thai Salad a try. Don’t forget to add the bbq soy curls too! For now this is pretty darn close and every bite reminds me of the place I love most.

I’ve always been keen on the greens. Everyone that knows me knows I live for Thai food and copious amounts of spring rolls. In fact, I’ve shared more recipes for that on here than anything else. Dippable salad, need I say more? This salad combo could also be taken one step further and rolled with rice paper. For that I’d make the veggies a larger cut. But sometimes it’s nice to eat an actual salad and tone down my excessive dipping sauce addiction. Peanut sauce is a true weakness of mine. I’m guilty of making it in bulk and consuming it on a weekly basis. Highly recommend investing in a quality nut-butter and dark soy sauce if you want to give this recipe a go. I’ve tried making it with almond butter and sun butter – both are great! Meaning it’s easy to go nut-free if need be.

The veggies should be prepped the day of, they only last about 3-4 days in the fridge. The sauce however can last up to a week. I usually down it all by then, but I’d say 7 days to be safe. Be sure to very thinly slice your fresh mint. I know not everyone is a fan of it, but I promise the combo of everything works together. I use to hate fresh mint in salads or rice paper rolls, but now I love it if it’s thinly sliced. Not a fan of a giant bite of tons of mint – too strong! So go easy on it if you’re nervous about trying it.

Depending on the nut-butter you use, your dressing might thicken up a bit once chilled. If it’s not thin enough to drizzle, add warm water in tablespoon increments. Whisking it until you’ve reached the desired consistency. Always give it a good shake or stir before using. Sometimes the soy sauce separates from everything else. You can of course use tamari in place of soy sauce to keep it soy-free – I personally love dark mushroom soy sauce in this though. It’s available at any asian grocery store or online. I order mine from here.

If you give this Thai salad a try I would love to hear what you think about it. Please snap a photo and feel free to tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss seeing your post!

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

1 vote

Print

Oil-Free Thai Salad + Peanut Sauce Dressing

Prep 20 mins

Total 20 mins

Yield 2 servings

Ingredients

  • 6 cups packed Baby Spinach
  • 1 cup Carrots, thinly sliced
  • 1 cup Purple Cabbage, thinly sliced
  • 1/4 cup Cucumber, small diced
  • Peanut Sauce dressing, to taste
  • 2 tbsp Flaked Coconut
  • 1 tbsp Pine Nuts, crush to top
  • 4 tbsp Cilantro, rough chopped
  • 2-3 tbsp Mint, thinly sliced

Peanut Sauce Dressing:ย Yields about 1 cup - 4-6 servings

2 tbsp Peanut Butter* 2 tbsp Powdered PB 1-2 tbsp Dark Soy Sauce, I used mushroom 1 tbsp Maple Syrup 1-1/2 tbsp Sriracha Hot Sauce or Chili Paste 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 3 tbsp Lime Juice Salt, to taste (optional) 1/8-1/4 cup Hot Water, to thin out

Instructions

  1. Wash and chop all veggies to size. I left the baby spinach as is, you can chop it into smaller pieces though or use any green you prefer.

    ย 

  2. Measure and mix together peanut sauce dressing ingredients. I added everything into a mason jar, sealed it and gave it a shake to evenly combine.

    ย 

  3. Assemble salad with a base of greens, top with fruits and veggies.

    ย 

  4. Finish off each salad with fresh herbs and crushed nuts. Drizzle over peanut sauce dressing and serve.

Notes

*Any unsweetened nut or seed butter will work in place of peanut butter.

Courses Lunch, Dinner, Entree

PIN IT FOR LATER!

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing (9 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

plantphilosophy
6

Filed Under: Recipes Tagged With: 10 ingredients or less, 30 minutes or less, dairy free, entree, gluten-free, kid-friendly, oil-free, One Bowl, plant based, Recipe, vegan

Sign up for our newsletter!

« 10-Ingredient Vegan Cheese Balls (3 Ways!)
DIY Sun Tea + Minty Arnold Palmer Mocktails »

Reader Interactions

Comments

  1. craplikeachamp

    July 14, 2017 at 4:01 pm

    i’m eating this for dinner… for sure!

    Reply
    • Margaret

      July 20, 2017 at 10:41 am

      Hope you enjoy!

      Reply
  2. missannmai | plantcrush.co

    July 24, 2017 at 7:28 am

    Obsessed with peanut sauce and veggies. AND YOU. ๐Ÿ™‚

    Reply
    • Margaret

      July 25, 2017 at 7:14 am

      ME TOO! ๐Ÿ˜€ Can’t wait to hangout with you soon.

      Reply
  3. EatPlant-Based.com, LLC

    August 10, 2017 at 6:36 am

    This looks so simple and delicious! I can’t wait to give it a try. Thanks for the recipe!

    Reply
    • Margaret

      August 23, 2017 at 12:28 pm

      Absolutely, I sure hope you enjoy it <3

      Reply
  4. Debra

    September 4, 2017 at 9:57 am

    That sounds amazing Margaret. I definitely want to try it soon – that peanut sauce sounds so delicious! And thanks for the Portland restaurant tip! ๐Ÿ™‚

    Reply
    • Margaret

      September 7, 2017 at 8:19 am

      Thanks Debra, I hope you enjoy this recipe if you do give it a try! <3

      Reply
  5. Penny

    August 28, 2018 at 10:22 am

    This is my new favorite salad recipe–thanks so much for sharing it! ๐Ÿ˜€

    Reply

Leave a Reply Cancel reply

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

Primary Sidebar

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant strong food choices. Read Moreโ€ฆ

Follow Me On:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Follow us on Pinterest!

Trending Now

4 Quick & Easy Plant Strong Lunches

Rainbow Salad Spring Rolls w/ Spicy Peanut Sauce

Pumpkin Spice Bliss Bites (9 Ingredients!) | Gluten-Free, Vegan, Oil-Free | The Plant Philosophy

Pumpkin Spice Bliss Bites (9 Ingredients!)

Gluten-Free Chocolate Cake with Cheesecake Frosting & Cookie Crumble

Gluten-Free Vegan Chocolate Easter Cupcakes

No-Bake Banana Cream Pie Parfaits | Vegan + Gluten-Free | The Plant Philosophy

No-Bake Banana Cream Pie Parfaits

10-Ingredient Ancient Grains Summer Salad | Soy-Free, Vegan, Oil-Free | The Plant Philosophy

10-Ingredient Ancient Grains Summer Salad

What I Ate For Lunch // Rainbow Salad Rolls

Shepard’s Pie Stuffed Acorn Squash

Footer

Find me on:

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant-based food choices.

Sign up for our newsletter!

Copyright © 2021 · Foodie Pro & The Genesis Framework