Kale & Cabbage Pad Thai Salad



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This kale and cabbage pad thai salad has all the flavors of pad thai in salad form! It is my take on the Sweet and Spicy Kale Pad Thai from Whole Foods. Vegan + gluten-free.

Whenever I’m shopping at Whole Foods I’m always tempted to grab something from the salad bar or prepared foods section for my next meal. Through this habit I’ve discovered quite a few salads from the Whole Foods bar that I absolutely LOVE.

The Sweet and Spicy Kale Pad Thai is one of those salads! It has all the flavor of pad thai and an awesome crunch, but no noodles! After purchasing this salad from the prepared foods section too many times to count, I decided I should probably try making my own version at home, which I’ve done with a couple other Whole Foods salads including the Garlicky Kale Salad and the Crackling Cauliflower.

Kale and cabbage pad thai salad on a plate with peppers, onions and chickpeas. Another plate is in the background.

So here’s my version of the Whole Foods kale pad Thai salad!

I haven’t done a side by side taste test to see if the flavor is spot on, but I do know that this homemade version is delicious.

Glass bowl filled with the ingredients for the pad thai salad sectioned out. There are chopped onion, chickpeas, cilantro, carrots, and red pepper on top of kale and cabbage. Bowl is on a kitchen towel.

Normal pad Thai is certainly tasty, but it’s pretty carb heavy. In this recipe we’re replacing the rice noodles with kale and cabbage for a veggie-loaded, fiber packed dish that you can feel good about loading on your plate. I don’t know about you, but I’m totally a volume eater so vegetable packed dishes like this are great. They allow me to eat a lot of food so I feel full and satisfied, but not stuffed or heavy.

I also like how bright and colorful this salad is. The orange carrots, green kale, red bell pepper and onions are so beautiful. Added bonus: filling your plate with colorful foods means your getting a ton of different nutrients, but it can also boost your mood! Win, win.

Glass bowl with wooden salad spoons tossing a salad made from kale, cabbage, chickpeas, carrots, onion, and peppers. Sprigs of cilantro are to the side on the table.
Two plates of kale and cabbage pad thai salad sitting on a kitchen towel. Sprigs of cilantro are around the plates.

All of the veggies included in the salad are tasty on their own, but what really makes this salad is the dressing. It has all the flavors you’d expect from a Thai peanut dressing, but I used Bragg’s liquid aminos in place of soy sauce and skipped the fish sauce, which is a usual suspect in Thai sauces. So this dressing is soy free and vegan!

Peanut dressing in a jar with the lid laying on a kitchen towel.

Yum! Isaac and I have been eating it as a side with lunch and dinner over the past couple days and absolutely love it. I can’t wait for you to try it as well.

PS – If you love pad Thai, I have two other veggie based versions you should try: zucchini noodle pad Thai and lightened up pad Thai with cabbage noodles.

Plate with pad thai kale and cabbage salad. Plate is set on a napkin, with herbs laying around the table.

More Kale Salads to Try:

More Healthy Salad Dressing Ideas:

4.35 from 55 votes

Kale & Cabbage Pad Thai Salad

This kale and cabbage pad thai salad has all the flavors of pad thai in salad form! It is my take on the Sweet and Spicy Kale Pad Thai from Whole Foods. Vegan + gluten-free.
Prep Time: 15 minutes
Servings: 4


  • 1/2 small head of green cabbage thinly sliced
  • 1 bunch of kale thinly sliced
  • 1 cup chopped red onion
  • 1 cup thinly sliced red bell pepper
  • 2 carrots peeled and thinly sliced
  • 1-2 Tablespoons chopped fresh cilantro
  • 1 15 oz can chickpeas, rinsed and drained

Light Pad Thai Dressing

  • 1/4 cup natural peanut butter
  • juice of 2 limes about 4 Tablespoons
  • 2 Tablespoons Bragg’s Liquid Aminos or low-sodium tamari
  • 2 Tablespoons water
  • 1 Tablespoon maple syrup
  • 1/2 Tablespoon toasted sesame oil
  • 1 teaspoon sriracha or more depending on your taste
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic


  • Combine all dressing ingredients in a glass jar. Stir or shake until combined and smooth. It might be hard to stir the peanut butter at first, which is why shaking might be your best bet.
  • Make sure all your veggies are chopped into bite-size pieces and toss in a large bowl to combine. Add chickpeas and top with dressing. Mix until all ingredients are well coated, serve and enjoy!



Serving: 1/4 of recipe | Calories: 359kcal | Carbohydrates: 42g | Protein: 13g | Fat: 12g | Sodium: 848mg | Fiber: 15g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Thai
Keyword: cabbage, gluten-free, kale, kale and cabbage pad thai salad, kale and cabbage salad, pad thai, pad thai salad, salad, vegan
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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Recipe Rating


  1. I love this salad! Very easy to make, so flavorful and fresh, and very filling! This will be a new go to recipe! Thank you 😊

  2. 5 stars
    Made this last night for dinner and leftovers are already in everyone’s lunches for today. Great recipe, budget-friendly, and easy to add different proteins.

    1. Woo! I’m so glad this recipe was a success for you, Janet! Thanks for sharing your review, I appreciate it!

  3. 5 stars
    Made this salad last night I really enjoyed it having left overs today for lunch. Loving the vegan raw food receipts you give. Thanks so much.

    1. Yay! I’m glad you’re enjoying this recipe, Leeanne. Thanks so much for leaving a review and star rating, I really appreciate it.

  4. 5 stars
    The flavor in this was absolutely delicious. Definitely took me longer than 15 minutes to prep but next time I might cut corners by purchasing pre shredded / cut items. Will definitely keep in rotation!

    1. Hey Courtney – So glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + review. I so appreciate it!

  5. 5 stars
    This was such a great combination of flavors! I used a handful of pre-cut coleslaw and a handful of pre-cut kale to speed things up. Made for a delicious fresh lunch! Thanks for a great recipe!

    1. Woo! I’m so glad you loved this salad, Melissa! Thanks for coming back to leave a star rating + review. I so appreciate it!

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