Colorful Vegan Crunchy Thai Salad

Colorful Vegan Crunchy Thai Salad


Bean Sprouts 3 Cups
Watermelon Radish 2 or 1 Large
Carrots 4
Cucumber 1
Red Pepper 1
Cilantro 1/2 Cup
Salted Cashews 1/2 Cup
Red Onion 1/2
Fresh Mint 1/4 Cup


Thai Red Chili 1
Tamari or Coconut Aminos 2 Tablespoons
Coconut Sugar 3 teaspoons
Vegan Fish Sauce 1 teaspoon
Sesame Oil 1 teaspoon
Lime 1

This is a simple salad with easily sourced ingredients!

You can remove the seeds from the chili to reduce the heat if you like.

  1. Make the Dressing by dicing the Thai Chili and squeezing the Lime into the other ingredients together and set aside.
  2. Peel and matchstick the Carrots, Watermelon Radish & Cucumber (no need to peel the Cucumber).
  3. Slice the Red Pepper & Onion into thin strips.
  4. Rinse and arrange the Bean Sprouts on a platter, add the Carrots, Cucumber & Watermelon Radish.
  5. Garnish with the Red Peppers & Onions.
  6. Top with the Cashews, Tear the Cilantro & Mint and add to the Salad.
  7. Drizzle the Dressing over the Salad or serve on the side.




Skill Level