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    Home » Dinner recipes

    Published: Aug 1, 2019 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Avocado Thai Peanut Salad

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    This avocado thai peanut salad is a great summer or winter salad. It's hearty and delicious with healthy ingredients.

    Avocado Thai Peanut Salad

    This Avocado Thai Peanut Salad checks all the delicious boxes for me.

    It's everything I am looking for in a salad.

    It's full of flavor, and healthy ingredients, light enough for summer, but hearty enough for winter.

    You need to try it.

    It has chickpeas that you roast in the oven with this delicious rub, I could seriously just munch on the chickpeas.

    But they do pair perfectly with the flavors of the salad.

    You make your own peanut dressing, which is super easy and super delicious.

    vegan avocado thai peanut salad

    I had never had napa cabbage before experimenting with this recipe.

    It's good! I like the flavor of cabbage which is pretty much what it tastes like, but it has a nice tender salad-like texture instead of the more coarse cabbage texture.

    This salad has some regular cabbage as well. So it leaves you with different fun textures.

    What's all in this Avocado Thai Peanut Salad?

    • Chickpeas with seasoning- salt, pepper, smoked paprika
    • Napa Cabbage
    • Cole Slaw Package
    • Avocado
    • Peanuts
    • Peanut Butter
    • Soy Sauce
    • Lime Juice
    • Garlic
    • Rice Vinegar
    • Oil

    How do you make it?

    Take a can of chickpeas, rinse and drain it.

    Then put them on a sprayed baking sheet.

    Rub the oil on them and then the seasoning.

    You'll cook this in a 400-degree oven for 15-20 minutes. Then remove and set aside.

    While the chickpeas are cooking make your dressing.

    This is crazy easy.

    You'll just throw your dressing ingredients together and mix. Bam done.

    Set this aside while you're making the other stuff happen.

    Cut up your Nappa cabbage into bite-sized pieces.

    Place it in a medium bowl and then add your already sliced coleslaw.

    When I say coleslaw I mean just the vegetables no actual dressing.

    vegan thai avocado salad

    You could get regular cabbage and just slice it up, but it's nice to just have it already done for you.

    Throw it in the bowl and mix it with the Nappa Cabbage. Set that aside.

    Now mix all that goodness together and top with sliced avocados and peanuts.

    And get ready for a delicious dinner!

    Have you ever had a peanut salad? Let me know in the comments!

    Want some other vegan salad recipes?

    • Vegan Taco Salad with the best dressing
    • Delicious Vegan Kale Salad
    • Vegan Caesar Salad Wraps
    Vegan Avocado Thai Peanut Salad

    Vegan Avocado Thai Peanut Salad

    This tasty summer salad is made with a delicious peanut butter dressing.
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 servings as a dinner
    Calories: 1134kcal
    Author: Courtney Hunter

    Ingredients

    Chickpeas

    • 1 can chickpeas rinsed and drained.
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon smoked paprika

    Salad

    • 3 cups Napa Cabbage
    • 2 cups coleslaw mix
    • 2 avocados diced or slices
    • ¼-1/2 cup roasted salted, peanuts

    Dressing

    • ¼ cup peanut butter
    • 1 TB soy sauce
    • 1 TB Lime juice
    • 1 clove garlic
    • 2 TB rice vinegar
    • 1 TB neutral oil

    Instructions

    • Preheat your oven to 400 degrees. Get a cookie sheet and spray it with cooking oil. Take your rinsed and drained chickpeas and evenly coat them with salt, pepper, and smoked paprika. Cook in your preheated oven for 15-20 minutes, and set aside.
    • Mix your salad dressing by adding all ingredients and stirring. Heat in the microwave for 30 seconds and stir until smooth and set aside to make stirring and flavor better.
    • Cut your Napa cabbage into bite-sized pieces, throw in your coleslaw mix, and stir.
    • When ready to serve, put it all together. Add the salad, chickpeas, and dressing mix. Before serving, add the avocado slices and peanuts. Serve immediately.

    Nutrition

    Serving: 1serving | Calories: 1134kcal | Carbohydrates: 86g | Protein: 25g | Fat: 82g | Saturated Fat: 4g | Polyunsaturated Fat: 63g | Sodium: 2003mg | Fiber: 28g | Sugar: 30g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    Vegan Avocado Thai Peanut Salad

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    Filed Under: All Recipes, Dinner recipes, Salads- Vegetables- Fruit-, Side Dish

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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