Spiralized Vegetable Thai Salad with Peanut Dressing

dairy freevegetarian
Chopped Vegetable Thai Salad with Peanut Dressing

Bell peppers, carrots, and cabbage are tossed in a tasty peanut dressing, for a crunchy and creamy bite of vegetables in this easy one bowl salad. 

Chopped Vegetable Thai Salad with Peanut Dressing

Spiralized Vegetable Thai Salad with Peanut Dressing

I can’t get enough of chopped vegetable salads. They’re filling from the dietary fiber in vegetables, they’re crunchy and flavorful, they save well in the refrigerator, and they’re a great way to use up leftover vegetables from the week.

This one bowl Thai salad is made up of spiralized carrots, bell peppers, and cabbage, diced green onions, chopped cilantro, peanuts, and the most delicious peanut dressing. If you want to add more protein to this salad, I suggest tossing in some chopped edamame, quinoa, or some shredded chicken.

Chopped Vegetable Thai Salad with Peanut Dressing

The Thai salad is so colorful, the Thai peanut dressing recipe is perfectly balanced with sweetness and umami saltiness. Spiralizing vegetables makes this salad come together quickly and easily and looks much prettier than a traditionally sliced or chopped vegetable salad.

Watch our videos to learn how to spiralize carrots, peppers, and cabbage using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Chopped Vegetable Thai Salad

Prep Time30 mins
Total Time30 mins


  • For the salad:
  • 1 large carrot peeled, Blade D, noodles trimmed (or julienned)
  • 1 large bell pepper Blade A, noodles trimmed
  • 1 small purple cabbage shredded with Blade A
  • ¼ packed cup fresh cilantro lightly chopped
  • 1/2 cup diced green onions green parts only
  • 1/3 cup roughly chopped peanuts
  • For the dressing:
  • 1/4 cup creamy peanut butter
  • 1.5 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce or tamari, if gluten-free
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1/2 tablespoon sriracha or other Asian hot sauce
  • 2 tablespoons of water to thin (or more as needed)


  • Whisk together all of the ingredients for the dressing in the bottom of a large bowl. Taste and adjust, if necessary. Add in the carrots, bell peppers, cabbage, cilantro, green onions, and half of the peanuts. Toss together to combine well.
  • When serving, sprinkle with remaining peanuts as a garnish.

Chopped Vegetable Thai Salad with Peanut Dressing

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Danielle says:
Can you swap for almond butter? And coconut aminos? Andddd drop the honey? I know drastic changes but I’m desperate for a Whole 30 version of this!
Katherine says:
Danielle, I always swap coconut aminos for soy sauce/tamari in any recipes! I have never noticed any lack in deliciousness ;)
Carly Glazer says:
Hi Danielle! We haven't tried these but would definitely think these would be great substitutions! Give it a try and let us know how it turns out!
Gillian says:
Oh I was looking for a recipe like this when i was making my lunch salad for today. I like the addition of sesame oil - will try that next time.
Carly Glazer says:
Hi Gillian! Let us know if you give this a try! Can't wait to see how it turns out!
Danielle says:
Just following up to my post of making it Whole30 friendly. I did just that and it was delicious! I subbed compliant almond butter, coconut aminos and dropped the honey. Seriously so good! Thank you :)
Carly Glazer says:
Great ideas!

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