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This raw Pad Thai salad is reminiscent of the flavors of the noodle dish and is vegan and gluten-free, featuring crunchy vegetables and a peanut dressing.

Pad Thai Salad
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Photos like this one may give the impression that our lives are full only of the freshest ingredients, and that we expertly cook and eat beautifully styled meals each day. Let me be the first to admit that my dinner this evening consisted of some brown rice, cottage cheese, and a piece of chocolate, and for Alex a pickle, some refried beans, and a Clif bar. And we’ll most certainly have popcorn later. (Darn popcorn addiction.) The good thing about eating is that you don’t have to be perfect. And you can make time for things like this Pad Thai salad, too. Keep reading for the recipe!

Pad Thai Salad

Making Pad Thai salad

The good thing about eating is that there’s no need for perfection. To us, eating healthy is about embracing good things, enjoying splurges in moderation, and starting small, with what you know you can handle — be it one salad at a time. This Pad Thai salad is a pretty tasty one to start with.

This Pad Thai salad does take a bit of time to chop the fresh ingredients and whisk up the dressing. However, it’s well worth it for the flavor! And while it doesn’t taste exactly like noodle dish of the same name, the flavors and textures are quite reminiscent. We were huge fans and hope you’ll enjoy too! It makes for a lovely light lunch, or side dish to contribute to a shared meal.

Love Pad Thai? Try our Spaghetti Squash Pad Thai!

Looking for salad recipes?

Outside of this Pad Thai salad recipe, here are a few favorite salad recipes:

This Pad Thai salad recipe is…

Vegetarian, gluten-free, vegan, plant-based, dairy-free.

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Pad Thai Salad


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

This raw Pad Thai salad is reminiscent of the flavors of the noodle dish and is vegan and gluten-free, featuring crunchy vegetables and a peanut dressing.


Ingredients

Scale

For the salad

  • 2 large bunches chard
  • ½ small red cabbage
  • 4 carrots
  • 3 green onions
  • ½ cup peanuts
  • ½ cup fresh cilantro
  • 2 cups bean sprouts

For the peanut dressing

  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon hot sauce
  • ½ teaspoon ground ginger

Instructions

  1. Tear the leaves from the chard and discard the stems; then thinly slice the leaves (chiffonade). Shred the red cabbage and carrots (or, food processor makes for quick work). Thinly slice the green onions. Chop the peanuts and cilantro.
  2. In a small bowl, whisk together the olive oil, soy sauce, white wine vinegar, peanut butter, water, lime juice, hot sauce, and ground ginger.
  3. Place chard, cabbage, carrots, and green onions on a plate, then top with fresh cilantro and bean sprouts. Drizzle with dressing and top with chopped peanuts.

Notes

Inspired by Cupcakes and Kale

  • Category: Salad
  • Method: Raw
  • Cuisine: Thai Inspired

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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14 Comments

  1. Linda Poole says:

    One of my favorite restaurants here in the Cleveland area closed and will reopen…but it’s taking too long. They make the BEST pad thai…since I can’t wait, I’ll be trying your recipe…which I’m sure is less calories too!

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