Description
A vibrant and crunchy Thai-inspired salad featuring quinoa, fresh vegetables, and a creamy peanut sauce. This vegan and gluten-free recipe combines shredded purple cabbage, grated carrots, crisp snow peas, and fresh herbs tossed in a flavorful peanut dressing. Perfect for a healthy lunch or light dinner, it’s packed with nutrients and textures that delight the palate.
Ingredients
Salad
- ¾ cup uncooked quinoa or millet
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
Peanut Sauce
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (optional: 2 teaspoons if you like ginger)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold running water using a fine mesh colander. Combine the rinsed quinoa with 1 ½ cups of water in a medium-sized pot. Bring the water to a gentle boil over medium heat, then reduce to medium-low and simmer until the quinoa has absorbed all the water, about 10 to 15 minutes. Remove from heat, cover the pot, and let it rest for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
- Prepare the peanut sauce: In a bowl, whisk together the peanut butter and tamari until smooth. If the mixture is thick or difficult to combine, microwave for up to 30 seconds to loosen. Add maple syrup (or honey), rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes, then whisk until you achieve a smooth, creamy sauce. If the sauce is too thick to coat the salad evenly, whisk in a little water to reach desired 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 gently to mix the ingredients evenly.
- Toss with peanut sauce: Pour the peanut sauce over the salad and toss again until all ingredients are evenly coated with the dressing. Taste the salad and add a pinch of salt if needed, tossing again to distribute.
- Serve and garnish: Divide the salad into individual bowls and sprinkle with chopped roasted and salted peanuts just before serving to maintain their crunch. The salad can be stored covered and refrigerated for up to 4 days, but keep the peanuts separate if you want to preserve their texture.
Notes
- Store the chopped peanuts separately and add just before serving to keep them crunchy.
- This salad keeps well for up to 4 days when refrigerated in a sealed container.
- You can substitute millet for quinoa if preferred, cooking it similarly.
- Adjust the amount of grated ginger and red pepper flakes to taste for more or less heat.
- Use maple syrup if a vegan option is preferred over honey.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
