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Vegetarian cookbook: Self Magazine's Pad Thai salad recipe

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Although the original recipe doesn't call for it, I made the dressing about an hour in advance and refrigerated it. Great flavor!

Dressing

  • 1 1/2 T peanut butter (I used natural Smuckers)
  • 1 T rice vinegar
  • 2 t fresh lime juice
  • 2 t roasted sesame oil
  • 1 t soy sauce
  • 1/2 t Sriracha (I doubled this. Love spicy!)
  • 1/2 t grated fresh ginger
  • 1/2 t very finely minced fresh garlic
  • 3 T water

Salad

  • 1 small head purple cabbage, very thinly sliced
  • 1 cup finely chopped kale (I used a kale, spinach and chard blend)
  • 2/3 cup rinsed and drained chickpeas
  • 1/2 cup chopped red bell pepper (I used orange)
  • 1/4 cup shredded carrot
  1. In a small bowl, whisk together dressing ingredients til smooth.
  2. In a large bowl, toss veggies. Stir in dressing and serve.
Pad Thai salad
Pad Thai salad Shannon K. Wendt

Pad Thai salad

This vegetarian recipe, adapted from Self Magazine, was an absolutely delicious lunch! Sooo filled with goodies, you certainly won't be hungry! The chickpeas and peanut butter add lots of filling protein.

Pad Thai salad
Pad Thai salad Shannon K. Wendt

Pad Thai salad

This vegetarian recipe, adapted from Self Magazine, was an absolutely delicious lunch! Sooo filled with goodies, you certainly won't be hungry! The chickpeas and peanut butter add lots of filling protein.

Pad Thai salad
Pad Thai salad Shannon K. Wendt

Pad Thai salad

This vegetarian recipe, adapted from Self Magazine, was an absolutely delicious lunch! Sooo filled with goodies, you certainly won't be hungry! The chickpeas and peanut butter add lots of filling protein.

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