Vegan Peanut Crunch Salad

Vegan Peanut Crunch Salad by Eating with a Purpose  A couple weeks ago, I noticed I was getting into the habit of buying my lunch far too regularly.  It was partially out of convenience, but mainly because I fell in love with a salad at a local cafe, Sprout, in downtown Seattle.  This salad has the perfect amount of crunch (thanks kale & cabbage) and paired with roasted pineapple and to-die-for peanut sauce, how could I resist?  I didn’t even realize it was vegan until I read the ingredients list.  I decided to take it upon myself to attempt to re-create the recipe, and I’d say it was a success!  Fittingly, this month’s Recipe Redux theme also encouraged us to “Spring Clean our Kitchens” and use at least 3 ingredients that were already in our fridge.  Believe it or not, I already had everything for this recipe, with the exception of only a couple ingredients.  I hope this salad spices up your lunch routine!

Vegan Peanut Crunch Salad by Eating with a Purpose

I’ll be the first to admit, I’m not the biggest fan of tofu.  However, tossed in this peanut sauce, it’s a delicious and easy (+ healthy) way to add protein.  I kid you not, the salad held me until dinner.  I don’t think I’ve ever said that about a salad before.  With three types of cruciferous veggies- cabbage, kale and roasted broccoli- this salad is a detoxification powerhouse!

Vegan Peanut Crunch Salad by Eating with a Purpose


  • 6 cups roughly chopped kale
  • 1 cup shredded carrots
  • 2 cups thinly sliced red cabbage
  • ½ cup cilantro, chopped
  • 2 cups of broccoli florets
  • 1 cup shelled and cooked edamame
  • 1 x 20 oz can of pineapple chunks, drained
  • 3/4 cup quinoa
  • 14 oz extra firm tofu, drained and cut into ½” chunks
  • ½ cup toasted peanuts
  • 1 Tbsp. olive oil, divided

Peanut Sauce

  • 1 clove garlic, minced
  • 2 Tbsp. brown sugar
  • 1½ Tbsp. soy sauce
  • ¼ cup peanut butter
  • 4 Tbsp. fresh lime juice
  • 1 Tbsp. rice vinegar
  • 1 tsp. sriracha
  • 6 Tbsp. olive oil


1. Preheat oven to 425°F.

2. In a small saucepan, bring quinoa and 1½ cups of water to a boil.  Reduce to a simmer, cover and cook for 12 minutes.  Once cooked, remove from heat and allow to rest for 10 minutes, keeping lid on.

3. In a medium sized bowl, toss pineapple in ½ Tbsp. of olive oil.  Place on parchment lined cookie sheet.

4.  Use the same bowl to toss broccoli in remaining ½ Tbsp. of olive oil.  Place on a separate parchment lined cookie sheet.  Roast both pineapple and broccoli in the oven until browned (approximately 20 minutes each).

5. Combine all salad ingredients in a large bowl.  Once cooled, add pineapple, broccoli and cooked quinoa.

6. In a small food processor or blender (such as a bullet), combine all dressing ingredients and pulse until smooth.

7.  Toss dressing with prepared salad.

Vegan Peanut Crunch Salad by Eating with a Purpose

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

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