Kale & Cabbage Pad Thai Salad
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Eating Bird Food · by Brittany Mullins★ 4.4 (61)

Kale & Cabbage Pad Thai Salad

NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 33%
CARBS 51G52% OF CAL
15G FIBER0G ADDED0G INTRINSIC19G OTHER17G TOTAL SUGAR
FAT 14G33% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan, gluten-free salad with kale, cabbage, chickpeas, and fresh vegetables tossed in a creamy peanut dressing with Asian flavors. All the taste of pad thai in a crisp, fresh salad form. A satisfying plant-based main ready in 15 minutes.

mainthaisaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 1 15 oz can chickpeas (rinsed and drained)
  • 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 depending on your taste)
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon garlic (minced)
PREP
15M
SODIUM
849MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.