Crunchy Thai Quinoa Cabbage Salad

x 1

Light and refreshing crunchy quinoa salad with a creamy peanut dressing. Naturally vegan.

Make oil-free by omitting sesame oil. Use gluten-free soy sauce/tamari for gluten-free. Substitute peanut butter with cashew butter for peanut-free. Crunchy peanut butter may be used (increase to 4 tablespoons). Store leftovers 3-4 days in fridge; salad is freezable up to a month.

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4

Vegetarian
Vegan
Salad
Gluten-Free
Dairy-Free
Quick
Side Dish
Dinner
Lunch
Healthy
Asian
Meal Prep
Freezer

Peanut dressing

Ingredients

  • 3 tablespoons smooth peanut butter
  • 1 1/2 tablespoons soy sauce or tamari
  • 1/2 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4-1/2 teaspoon chili powder optional; 1/4 to 1/2 teaspoon

Preparation

  1. Combine all dressing ingredients in a bowl and whisk until smooth.

Salad

Ingredients

  • 1/2 cup uncooked quinoa
  • 2 cups red cabbage shredded
  • 1 carrot medium, shredded
  • 1/2 cup edamame frozen
  • peanuts chopped, to garnish

Preparation

  1. Rinse quinoa in a fine mesh colander under running water for at least 30 seconds.
  2. Place quinoa in a medium pot with 1 cup of water and bring to a boil. Lower heat to a gentle simmer, cover, and cook for 15-20 minutes, or until water is absorbed.
  3. Remove from heat and let quinoa sit 5-10 minutes, then fluff with a fork.
  4. Meanwhile, boil frozen edamame in hot water for 1-2 minutes and prepare vegetables.
  5. Place chopped veggies and quinoa into a large salad bowl. Pour in the peanut sauce and toss to coat.
  6. Taste and adjust soy sauce if needed. Serve immediately or chill in the fridge for 1-2 hours if preferred cold.