Servings: 4 · Prep Time: 15 mins · Cooking Time: 0 mins
Total Time: 15 mins

Sides | Quick | Lunch

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



  • Purple cabbage (2 cups)
  • Sugar snap peas (1 cup, sliced)
  • Red pepper (1/2, sliced)
  • Parsley (1/4 cup)
  • Buckwheat (100g)
  • Spring onions (1/4 cup, sliced)
  • Roasted peanuts (45g, for topping)
  • Peanut Sauce (See our recipe)
  • Lemon (1, cut into wedges 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.


Buckwheat salad.jpg
Buckwheat salad 2.jpg