A big pan of roasted veggies served over cooked whole grains and topped with a Thai Peanut Sauce is a go-to meal that never gets old. However, in the heat of the summer, sometimes roasting veggies is the last thing you want to do. Those hot days have resulted in a slight modification: roasted veggies have been swapped out for FRESH veggies! Bonus – it just so happens that this also saves a ton of time. Not only is there no cooking involved, many veggies can be chopped in a food processor in seconds. Meaning a thai kale salad in no time! Raw veggies are super healthy and can have more water-soluble vitamins in-tact (like vitamin C and B vitamins) than cooked ones. You will love this whole-food, plant based Thai kale salad. There's no cooking involved, so it's minimal effort. Chopped greens, carrots and onions topped with a savory Thai Peanut Sauce––yummy!

Thai Kale Salad With Peanut Sauce [Vegan]





  • 4 cups kale, chopped or other dark leafy green
  • 4 medium carrots, cut into large chunks
  • 1 red onion, peeled and halved
  • 1/2 cup peanut butter no sugar or oil added
  • 1/2 cup water
  • 1 1/2 tablespoons tamari or soy sauce
  • 1/2 lime, juiced or 1 tablespoon lime juice
  • 2 garlic cloves or 2 teaspoon minced garlic
  • 1/2 inch fresh ginger root or 1 teaspoon powdered ginger
  • 1 teaspoon hot sauce
  • 3 tablespoons chopped peanuts no oil added


  1. Place chopped kale in a large bowl. Add carrot and onion chunks to the large container of a food processor and pulse 8-10 times, or until no large chunks remain. Transfer to bowl with kale.
  2. Add peanut butter, water, tamari, lime juice, garlic, ginger and hot sauce to food processor and blend until smooth. Pour over veggies and toss to combine.
  3. Enjoy topped with 1 tablespoon of chopped peanuts.


After adding dressing, we prefer to let the salad rest in the refrigerator for 30-60 minutes before serving. The salad will keep for up to 5 days in an airtight container in the refrigerator.