• Skip to main content
  • Skip to primary sidebar
My Plantiful Cooking
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Newsletter
  • Breakfast
  • Mains
  • Desserts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sides

    Crunchy Thai Quinoa Cabbage Salad

    Published: Aug 8, 2020 · Modified: Mar 14, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe

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

    An overhead shot of thai quinoa salad in a large bowl.

    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.

    Jump to:
    • 🥜What you will need
    • 🥕Substitutions / Add-ins
    • 🔪How to make
    • 🥗How to serve
    • ❔Commonly asked questions
    • 🍽More healthy vegan lunches
    • 📖 Recipe

    🥜What you will need

    Ingredients needed for thai quinoa salad.

    🥕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.

    Cooking quinoa in a pan.

    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.

    A close up shot of peanut quinoa salad with a serving fork and spoon on the side.

    🥗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

    Do you have to rinse quinoa ?

    This step is necessary if you want to remove the nutty and bitter taste from quinoa. Rinsing them will remove its natural coating, saponin, that is what cause quinoa to be bitter.

    But if you like the earthy taste of quinoa, then rinsing it is not a must.

    Can you freeze this salad ?

    Yes, this Thai quinoa cabbage salad is freezable. To freeze, portion it up in sealed 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.

    Can quinoa be replaced with rice ?

    Yes, you can definitely replace quinoa with rice, and both brown and white rice will work fine. Cook your rice according to package instructions before adding it in into this salad.

    Is this served warm or cold ?

    This salad can be served either warm or cold, depending on personal preference. If you prefer it to be warm, heat them up in the microwave before serving. On the other hand, let them sit in the fridge for 1-2 hours before enjoying if you like them cold.

    How much protein is in this salad ?

    This crunchy quinoa peanut salad contains about 10g of protein per serving.

    A head on shot of thai quinoa cabbage salad in a deep plate.

    🍽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

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Thai quinoa cabbage salad served in a deep plate with large serving fork and spoon beside it.

    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 !
    4.84 from 6 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
      

    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 )
    Prevent your screen from going dark

    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

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !
    « Peanut Butter Banana Oatmeal Breakfast Bars
    Vegan Sweet Potato Oatmeal Muffins »

    Reader Interactions

    Comments

    1. Rachael

      August 13, 2020 at 11:41 pm

      I LOVE quinoa salads, but have never tried one with Thai seasonings! This would be so great to have stocked in the fridge for lunches, especially when it's too hot to cook. Thanks for this recipe!

      Reply
      • admin2

        August 14, 2020 at 8:53 pm

        Its my pleasure ! Hope you like it 🙂

        Reply
    2. Andréa Janssen

      August 13, 2020 at 6:56 pm

      5 stars
      What a delicious quinoa salad. And I especially like the crunch of it. Thank you for sharing!

      Reply
    3. Amy

      August 13, 2020 at 8:45 am

      5 stars
      Love this recipe Meesha! Loving Asian flavoured salads and using ingredients that are not quintessentially Asian. Fell like that is such a great fusion of ingredients and produce! I'm Malaysian and I certainly don't miss the "too hot to walk outside" heat!

      Reply
      • meesha

        August 13, 2020 at 8:21 pm

        Thanks ! Haha its sure hot out here 🙂

        Reply
    4. Taleen | Just As Tasty

      August 13, 2020 at 8:19 am

      5 stars
      Wow, what a colorful and healthy looking salad! I can't wait to try this!

      Reply
      • meesha

        August 13, 2020 at 8:22 pm

        Thanks ! Hope you like it

        Reply
    5. Christie Gagnon

      August 13, 2020 at 8:19 am

      5 stars
      Such a healthy and delicious salad!Thanks for sharing.

      Reply
      • meesha

        August 13, 2020 at 8:22 pm

        Its my pleasure !

        Reply

    Join the discussion ! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

    More about me →

    🌞Fresh Summer Recipes

    • Cold Japanese Tofu Salad
    • Chipotle Fresh Tomato Salsa ( copycat )
    • Japanese Chuka Wakame Seaweed Salad
    • Vegan Vegetable Thai Fried Rice
    • Vegetable Vegan Kimbap (Gimbap)
    • Singapore Vegetable Chow Mei Fun

    💚Reader's favourite

    • Healthy PB2 Peanut Butter Powder Cookies
    • Crispy Oven Roasted Lentils
    • Banana Steel Cut Oats Breakfast Cookies
    • Eggless Banana Oat Mug Cake
    • Vegan Baked Oats for One (TikTok inspired)
    • Chinese Napa Cabbage Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 My Plantiful Cooking