Description
This vibrant Crunchy Thai Peanut & Quinoa Salad is a refreshing and hearty salad packed with protein-rich quinoa, crisp vegetables, and a creamy, zesty peanut sauce. It’s an easy, nutritious, and flavor-packed vegan meal or side, perfect for meal prep and stays fresh for days.
Ingredients
Units
Scale
For the Salad
- 3/4 cup uncooked quinoa or millet
- 1 1/2 cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- 1/2 cup chopped cilantro
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped roasted and salted peanuts, for garnish
For the Peanut Sauce
- 1/4 cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce (use gluten-free tamari if needed)
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons grated fresh ginger (according to taste)
- 1/2 lime, juiced (about 1 1/2 tablespoons)
- Pinch of red pepper flakes
Instructions
- Cook the Quinoa: Rinse the quinoa in a fine mesh colander under running water to remove bitterness. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups of water. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until all the water is absorbed (about 15 minutes). Remove from heat, cover, and let rest for 5 minutes. Uncover and fluff with a fork, then set aside to cool.
- Prepare the Peanut Sauce: In a bowl, whisk together the peanut butter and tamari until smooth. If the mixture is stiff, microwave for up to 30 seconds to loosen. Add maple syrup or honey, rice vinegar, sesame oil, ginger, lime juice, and red pepper flakes. Whisk until smooth. If too thick, add water a teaspoon at a time until you reach a pourable consistency.
- Assemble the Salad: In a large serving bowl, combine the cooled quinoa, shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onion. Toss to mix the vegetables evenly.
- Add the Sauce: Pour the peanut sauce over the salad mixture and toss thoroughly until all ingredients are lightly coated.
- Season and Garnish: Taste the salad and, if needed, add a pinch of salt, then toss again. Divide into serving bowls and garnish each with chopped peanuts just before serving to maintain crunch.
Notes
- This salad keeps well, covered and refrigerated, for about 4 days.
- For best texture, store peanuts separately and add just before serving.
- To make vegan, use maple syrup or agave nectar instead of honey.
- Make it gluten-free by using certified gluten-free tamari.
- A mandoline is helpful for shredding cabbage and a julienne peeler is great for carrots—use caution with sharp tools.
- Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 330
- Sugar: 9g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
