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A white bowl with the kale and cabbage pad thai salad and a few lime wedges on top.
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4.39 from 59 votes

Kale & Cabbage Pad Thai Salad

This kale and cabbage pad thai salad has all the flavors of pad thai but in salad form! It's loaded with fresh veggies and tossed in the most delicious peanut dressing. Vegan + gluten-free.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Thai
Keyword: kale and cabbage pad thai salad
Servings: 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

Light Pad Thai Dressing

  • 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


  • 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.
    A woman's hand holding a jar with a pad thai salad dressing.
  • Make sure all your veggies are chopped into bite-size pieces and toss in a large bowl to combine.
    Woman's hands using two utensils to mix the kale and cabbage salad in a large glass bowl.
  • Add chickpeas and top with dressing. Mix until all ingredients are well coated, serve and enjoy!
    A large glass bowl full of fresh salad. Ingredients include kale, cabbage, red bell pepper, red onion, carrots, cilantro, and chickpeas.



Serving: 1/4 of recipe | Calories: 329kcal | Carbohydrates: 48g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 928mg | Potassium: 1039mg | Fiber: 14g | Sugar: 18g