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Mermaid Crunch Thai Salad (Vegan and Gluten Free)

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 2-3 1x
  • Category: Warm Salad
  • Method: Stovetop
  • Cuisine: Vegan Thai


Looks super green and that’s the point. PACKED full of fiber, phytonutrients, water-rich vegetables and crunch, this deliciously simple salad is sure to bring you back into balance



1 tablespoon coconut oil

1/4 yellow onion, sliced thin

1 tablespoon minced ginger

1 teaspoon minced garlic

4 cups broccoli florets

3 stalks bok choy, chopped

2 bunches lacinato kale, chopped (it seems like a lot, but it wilts down like spinach)

23 tablespoons low-sodium tamari

2 tablespoons rice vinegar

pinch of sea salt and black pepper

pinch of red pepper flakes (optional)

TOPPINGS: fresh cilantro (about 1/3 cup)

shredded coconut (about 1/4 cup)

roasted peanuts (about 1/4 cup)

dulse flakes, optional but recommended!


Heat the coconut oil in a large pan over medium heat. Once hot, sauté the onion about 4-5 minutes.

Stir in the ginger and garlic. Then add the broccoli and cover to steam cook for about 5 minutes.

Next add in the bok choy and cover for 2-3 minutes.

Then add in the kale, tamari, rice vinegar, pinch of sea salt and pepper (and optional red pepper flakes).

Then cover again for 2-3 more minutes until the kale is bright green. We don’t want to overcook it.

Turn off heat and plate the salad. Drizzle on the toppings and enjoy!!

Keywords: vegan thai salad, green thai salad, warm vegan salad, warm dinner salad, mermaid salad, salad for the menstrual phase

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