Beat Lunch Boredom with This Crunchy Vegan Pad Thai-Inspired Salad

"Prep this recipe for healthy weekday lunches. It's colorful, crunchy, and loaded with flavor."
Eating with the planet in mind isn’t always easy, but the pros are here to help. As part of our new Brightly Bites series, we’re featuring recipes that aren’t just delicious. They also let you cook your way to a brighter future—one bite at a time.

Eating the same lunch day after day can get boring. Remy Park, the food blogger behind Veggiekins, has a great way to bring some excitement back to your meals: add a little color and crunch.

In the latest Brightly Bites, Park shared her Pad Thai-Inspired Salad recipe. Aside from being a healthy staple that’s loaded with flavor, it also helps you reduce food waste by using up the veggies in your fridge that are about to go bad. It’s a win for you and the planet.

“It can be made with leftover veggies,” she says. “The dressing takes heavy inspiration from Pad Thai sauce, with lots of umami and zest from lime juice.”

The recipe is also entirely vegan; plant-based ingredients produce fewer carbon emissions than animal-based foods. Aside from the colorful veggies, it uses ingredients like vegan fish sauce, coconut aminos, and cashew butter for flavor.

If you want to try Park’s recipe for yourself, follow along below. Your lunches are about to get a lot more Instagram-worthy.

Remy’s Crunchy Pad Thai-Inspired Salad

pad thai salad
Photo: Remy Park


2 cups shredded purple cabbage
3-4 mini cucumbers, julienned
1 large carrot, julienned
1/2 cup radicchio, chiffonade
Handful of breakfast radishes, sliced thinly
1 cup shredded green papaya (optional, but use if you can find)

Pad Thai-Inspired Dressing:

1/2 fresh lime, juiced
2 Tbsp coconut aminos
2 tsp vegan fish sauce
2 tsp tamarind purée
1 clove garlic, minced finely
1 Tbsp rice wine vinegar
2 Tbsp cashew butter (optional)


Fresh Thai chili peppers
Crushed roasted peanuts, to garnish
Dried chili flakes, to garnish
Green onions, to garnish


1. Start by whisking together the dressing ingredients in a large bowl. Adjust to taste and if using cashew butter; you may need to thin with 1 to 2 Tbsp water.
2. Add your sliced veggies to the bowl and toss to coat, using your hands or tongs.
3. Garnish with peanuts, chili flakes, and green onion if desired.

Hey there! Want to help us change the world every day through easy, achievable, eco-friendly tips and tricks? Sign up for the Brightly Spot and join our movement of over a million changemakers.

Prep this recipe for healthy weekday lunches. It's colorful, crunchy, and loaded with flavor.

This post may contain affiliate links. Brightly will be compensated if you make a purchase after clicking on these links.





at Brightly, we believe in the power of every day actions and conscious consumerism to change the world.

Everyone is welcome. Join our movement. The world is waiting.

good news. delivered.


Conscious consumerism makes a difference.

Join 50,000 subscribers creating change!