This easy Thai-flavoured salad is loaded with veggies and topped with the best homemade peanut sauce.

As soon as the weather starts to warm, I'm always reminded of my love for salads and this Thai peanut buckwheat salad shows you just how fun and delicious salads really can be.

Made with purple cabbage, sugar snaps peas, spring onions and red peppers and tossed in a delicious homemade peanut sauce, this is the perfect vegan-friendly dish. I personally enjoy this Thai salad as a side dish with some fried organic salmon - the flavours work beautifully together.

Thai salad ingredients

Of course, vibrant veggies are a key ingredient in this recipe but what really makes this a Thai salad is it's delicious and creamy peanut sauce.

A lot of recipes call for shop-bought sauces, but making your own is incredibly easy and not mention much healthier! 

This recipe calls for my homemade healthy peanut sauce which you can find here. Once you've made it, you'll simply toss it in with the vegetables, mix everything together and serve with a wedge of lime and sprinkled roasted peanuts. It's the perfect combination for a simple Thai salad, believe me!

Thai buckwheat salad served with crunchy peanuts

Crunchy Thai peanut salad with buckwheat

A delicious and easy Thai-flavoured salad, with veggies, paired with buckwheat and topped with the best homemade peanut sauce.

 Course: Side/main

Prep Time: 10-15 minutes
Servings: 2-4 servings
  • 2 cups shredded purple cabbage
  • 1 cup sugar snaps peas, sliced
  • 1/2 red pepper, sliced
  • 1/4 cup parsley
  • 100g buckwheat
  • 1/4 cup sliced spring onions
  • 45g crushed roasted peanuts, for topping
  • Peanut sauce (grab the recipe here)
  • 1 lemon, to serve


Cook the buckwheat according to the directions on the packaging. I use 500ml per 100g and cook for 30 minutes.

In a large bowl, combine the cabbage, sugar snap peas, pepper, parsley and spring onion together and mix. Add the cooked and cooled buckwheat (you may need to fluff it up with a fork) along with the peanut sauce and mix everything together once again.

Taste the salad and if needed and add a little salt. Divide the Thai salad into bowls and top with crushed peanuts and a wedge of lemon to serve.

If you love this recipe, then you might love my low carb egg and avocado salad recipe too!

PS, for more recipes, check out our recipe book, Primal Gourmet.