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Chinese Salad With Peanut Sauce

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Mimi Kirk & Phoebe Chongchua
Mimi Kirk & Phoebe Chongchua

Craving some Chinese food and that yummy peanut sauce? That was the case for me the other day. So I pulled out one of my favorite un-cookbooks, Live Raw by Mimi Kirk. She’s the sweetest woman and the sexiest vegan. She’s 75 and rocks it! So, I figured I’d whip up something delicious. I serve this recipe with dumplings. I don’t make the vegetarian dumplings from scratch, (haven’t tried that yet!). I use Trader Joe’s Vegetable Gyoza  and serve with just a few of the dumplings on the side of the salad. They are delicious with the Peanut Sauce and the sweet Chili Sauce by Mae Ploy, which I’m grateful if you purchase it through my Amazon link and help support this website, click here.

The following recipe is adapted from one of Mimi’s. Watch for upcoming interviews featuring Mimi Kirk on The Plant-Based Diet. She has a colorful background and never ceases to amaze me with her fantastic meals. Thanks, Mimi…you’re an inspiration! xoxo ~ Phoebe

You’ll note that I don’t put the amount next to the salad items; you can make as much or as little as you want. Just adjust the olive oil, soy sauce, ginger, garlic and lime juice so that there is ample marinade for the vegetables. Start the dumplings right away as they take a bit of time to prepare…I place them in a frying pan with a bit of chili oil to make them a little spicy. I use this Chili Oil, also available in our store.

Chinese Salad With Peanut Sauce

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People


Ingredients for Chinese Salad

  • Romaine lettuce
  • Sun sprouts
  • Sun sprouts
  • Jicama
  • Red bell pepper
  • Avocado
  • Strawberries
  • Apples
  • Shiitake mushrooms
  • Green onions
  • Cilantro
  • Juice from limes
  • 1 tbsp Olive oil
  • 3 tbsp Soy sauce or I prefer (Tamari, you can buy it here)
  • 1 tbsp Ginger
  • 2 cloves  Garlic

Ingredients for Peanut Sauce

  • 1/4 cup Raw peanut butter
  • 1-2 garlic cloves
  • 1-2 Juice from limes
  • 2 tbsp agave nectar
  • 3 tbsp tamari or soy sauce
  • 2 tbsp water (other option: apple cider vinegar or white wine vinegar)
  • 2 tbsp  of grated ginger
  • Red pepper flakes to taste
  • 3 tbsp Coconut milk (optional–will make it more creamy and rich)
  • Fish Sauce (optional–my Thai father always used Fish Sauce, so it’s a staple in my home but some don’t like the very pungent odor. You should not heat fish sauce but add it to things like this where there is no cooking or once the cooking is finished…it’s very salty…so don’t use much. However, lately I’ve switched to a Vegan “no fish” sauce which works well. You can buy it here.)


Directions for Chinese Salad

  • Chop all vegetables into bite-sized pieces and place in salad bowl
  • In a small bowl mix olive oil, soy sauce, ginger, garlic and lime juice (to taste)
  • Pour over the salad and let marinate
  • After you make the peanut sauce, remove the salad from the marinade and place in serving salad bowls

Directions for Peanut Sauce

  • In a sauce bowl, mix all ingredients except the water/coconut milk, red pepper flakes and the fish sauce.
  • Add the water as needed to create a smooth texture. If you’re adding the coconut milk, you can add it the way you would the water…you may find you don’t need as much water or not any at all.
  • Sprinkle with red pepper flakes and add a few drops of fish sauce, if needed.
  • Serve the peanut and sweet chili sauces alongside the dumplings and the salad. Ah, perfection!
Author: Phoebe Chongchua

I’d love to hear from you about how you like this recipe. Comments and feedback help us bring you more of what you like!


Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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