Crunchy Thai Quinoa Cabbage Salad

This light and refreshing crunchy quinoa salad is paired with a flavorful creamy peanut dressing. Naturally vegan, healthy yet utterly delicious !

If you are looking for salads that are actually delicious, definitely give this Thai quinoa cabbage salad a try ! This salad features crunchy raw veggies and fluffy quinoa tossed in a super creamy and rich vegan peanut sauce.

🥜What you will need

🥕Substitutions / Add-ins

• To make this oil-free, omit the sesame oil in the peanut sauce.
• Make this gluten-free by using gluten-free soy sauce or tamari.
• Substitute peanut butter with cashew butter to make this peanut-free.
• Crunchy peanut butter can be used in place of the smooth one, but increase the amount to 4 tablespoons instead of 3.
• Any kinds of quinoa can be used like red quinoa, black quinoa or tri-colored ones.
• You can substitute or add in other suitable veggies in place of the ones mentioned in this recipe. Some of the veggies that works well in this peanut quinoa salad are bell-peppers, green peas, corn kernels or green cabbage.

🔪How to make

Start by cooking quinoa. Place quinoa in a fine mesh colander and rinse it thoroughly under running water for at least 30 seconds, using your hands to swish it around. Pour it into a medium pot or pan together with 1 cup of water.

Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 15-20 minutes, or until the quinoa has absorbed all the water.

Remove pan from heat and let quinoa sit for 5-10 minutes, before fluffing them up using a fork.

In the meantime, make the peanut salad dressing by combining all ingredients needed.

Place the chopped veggies and quinoa into a large salad bowl. Pour in the peanut sauce and toss to coat. Give it a taste and add more soy sauce, if needed.

Serve this Thai quinoa cabbage salad immediately, or let it chill in the fridge for 1-2 hours if you prefer it to be cold.

🥗How to serve

• Serve it up with some plant protein like this gochujang tofu or Indonesian sambal tempeh to make this a more substantial meal.
• This Thai peanut cabbage salad makes a really great side dish or appetizer.
• Top them with some crunchy roasted peanut chickpeas to give them more texture and flavor.
• Or, if you are planning to have an Asian-themed dinner, pair them along with this stir-fry rice vermicelli, Thai green curry fried rice and / or rice paper rolls.

❔Commonly asked questions

🍽More healthy vegan lunches

• Asian Brown Rice Salad
• Falafel Hummus Pita Pocket Sandwiches
• Vegan Chinese Seitan Stir-fry
• Pasta Salad with Kidney Beans and Lettuce

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📖 Recipe

Crunchy Thai Quinoa Cabbage Salad

Meesha

This light and refreshing crunchy quinoa salad is paired with a flavorful creamy peanut dressing. Naturally vegan, healthy yet utterly delicious !

4.8 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course, Salad, Side Dish

Cuisine Thai

Servings 4 servings

Calories 215 kcal

Ingredients

  

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For the peanut dressing

• ▢ 3 tablespoons smooth peanut butter*
• ▢ 1 ½ tablespoon soy sauce / tamari
• ▢ ½ tablespoon maple syrup
• ▢ 1 teaspoon sesame oil
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼-1/2 teaspoon chili powder ( optional )

For the salad

• ▢ ½ cup uncooked quinoa
• ▢ 2 cups shredded red cabbage
• ▢ 1 medium carrot shredded
• ▢ ½ cup frozen edamame
• ▢ handful of chopped peanuts ( to garnish )

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Instructions

 

• Start by cooking quinoa. Place quinoa in a fine mesh colander and rinse it thoroughly under running water for at least 30 seconds, using your hands to swish it around. Pour it into a medium pot or pan together with 1 cup of water.
• Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 15-20 minutes, or until the quinoa has absorbed all the water.
• Remove pan from heat and let quinoa sit for 5-10 minutes, before fluffing them up using a fork.
• In the meantime, the peanut salad dressing by combining all ingredients needed and boil frozen edamame in hot water for 1-2 minutes.
• Place the chopped veggies and quinoa into a large salad bowl. Pour in the peanut sauce and toss to coat. Give it a taste and add more soy sauce, if needed.
• Serve immediately, or let it chill in the fridge for 1-2 hours if you prefer it to be cold.

Notes

To make this oil-free, omit the sesame oil in the peanut sauce.

Make this gluten-free by using gluten-free soy sauce or tamari.

Substitute peanut butter with cashew butter to make this peanut-free.

Crunchy peanut butter can be used in place of the smooth one, but increase the amount to 4 tablespoons instead of 3.

Any kinds of quinoa can be used like red quinoa, black quinoa or tri-colored ones.

You can substitute or add in other suitable veggies in place of the ones mentioned in this recipe. Some of the veggies that works well in this peanut quinoa salad are bell-peppers, green peas, corn kernels or green cabbage.

Store leftovers in the fridge for 3-4 days. 

This salad is freezable. To freeze, portion it up in seal containers and they can now be frozen for up to a month.To reheat, let them thaw in the fridge overnight or on countertop for a few hours. You can now heat them up either on stovetop or in the microwave.

 

 

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 10gFat: 10gSaturated Fat: 2gTrans Fat: 1gSodium: 462mgPotassium: 471mgFiber: 5gSugar: 6gVitamin A: 3121IUVitamin C: 28mgCalcium: 59mgIron: 2mg

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