Ingredients
Salad:
- 1 cup uncooked quinoa
- 1 ½ cup finely sliced red cabbage
- 1 large red bell pepper, diced
- ¼ cup finely diced red onion
- 1 cup shredded carrots
- ½ cup edamame
- ½ cup chopped cilantro
- 1-2 green onions, chopped
- ¼ cup chopped peanuts for garnish
Dressing:
- ¼ cup creamy peanut butter or almond butter
- 1-2 teaspoon freshly grated ginger
- 1 clove garlic, finely minced
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 2-4 tablespoons warm water
- Juice from ½ lime
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook according to package instructions, typically simmering in 2 cups of water for about 15 minutes until all water is absorbed and quinoa is fluffy. Once done, set aside to cool.
- Prepare the vegetables: While quinoa cooks, finely slice the red cabbage using a mandoline or knife for thin, crisp pieces. Dice the red bell pepper, finely dice the red onion, shred the carrots, chop the cilantro and green onions, and ready the edamame. Combine all veggies in a large mixing bowl.
- Combine quinoa and vegetables: When the quinoa has cooled to room temperature, add it to the bowl with the prepared vegetables and gently toss to combine evenly.
- Make the dressing: In a separate bowl, whisk together the creamy peanut butter or almond butter, freshly grated ginger, minced garlic, low sodium soy sauce or tamari, maple syrup or honey, rice vinegar, and lime juice. Start adding 2 tablespoons of warm water and whisk to combine. Add additional water tablespoon by tablespoon until the dressing reaches your desired pourable consistency.
- Toss salad with dressing: Pour the dressing over the quinoa and vegetable mixture. Toss thoroughly until every component is well coated.
- Garnish and serve: Sprinkle chopped peanuts and crushed red pepper flakes on top for garnish and an added crunch and slight heat. Serve immediately or refrigerate for a chilled salad.
Notes
- Feel free to swap out or omit veggies to your preference, such as using cucumber, broccoli, or chickpeas.
- Using low sodium soy sauce or tamari helps control sodium levels; adjust salt to taste after mixing.
- 1 cup uncooked quinoa yields approximately 3 cups cooked quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
