Veggie Salad with Peanut Sauce

veggie salad with peanut sauce simple

I could honestly drink this peanut sauce straight from the bowl! A versatile sauce that you can use for so many wonderful dishes. I paired this with a simple fresh medley of vegetables but you can replace or add whatever vegetables you’d like. You could also enjoy this with some crispy chicken schnitzels, cold noodle salad, spring rolls, or whatever tickles your fancy.

So for this recipe, you can use unsweetened or regular peanut butter but if you use unsweetened peanut butter then I’d recommend you add the optional tbsp of honey or maple syrup. Also, you can use smooth or crunchy peanut butter, depending on your preference. You could also replace the almond flakes with crushed peanuts (I just prefer almonds).

This peanut sauce yields 1 cup of sauce.

*Check out the short how-to video below the recipes*

Veggie Salad with Peanut Sauce

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • 6 tbsp peanut butter, smooth
  • 1 tbsp ginger, finely diced
  • 1 tbsp garlic, finely diced
  • Juice from 3 limes
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3-4 tbsp water
  • 1 tbsp honey/maple syrup, optional
  • 1/4 head of cabbage, thinly sliced
  • 1/4 head of purple cabbage, thinly sliced
  • 1/2 large cucumber, thinly sliced
  • 1/2 large yellow pepper, thinly sliced
  • 1/2 large red pepper, thinly sliced
  • 4 large springs of spring onion, thinly sliced
  • 2 med carrots, thinly sliced
  • Handful of fresh coriander, roughly chopped
  • 1/3 cup of almond flakes/crushed peanuts, toasted


  1. In a medium bowl, add the peanut butter, ginger, garlic, lime juice, soy sauce, sesame oil, water, and maple syrup (if using unsweetened peanut butter). Mix until well combined.
  2. Add the almond flakes to a dry saucepan and toast on medium heat until golden brown. Set aside until you’re ready to garnish.
  3. Wash and thinly slice all the vegetables, and add them to a large bowl.
  4. Add 1/4 cup of the peanut sauce to the vegetables and mix well.
  5. Place the mixed vegetable salad on a serving dish and garnish with the chopped coriander and toasted almond flakes. Feel free to drizzle over some more sauce if you’d like.

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