Dinner

Crunchy Cashew Thai Quinoa Salad Recipe

Name: Crunchy Cashew Thai Quinoa Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ¾ cup uncooked quinoa; 2 cups shredded red cabbage; 1 red bell pepper, diced; ¼ cup diced red onion; 1 cup shredded carrots; ½ cup chopped cilantro; ¼ cup diced green onions; ½ cup cashew halves or peanuts (honey-roasted recommended); Optional: 1 cup edamame or chickpeas; Fresh lime wedges, for serving; ¼ cup all natural peanut butter; 2 teaspoons freshly grated ginger; 3 tablespoons gluten-free soy sauce or coconut aminos; 1 tablespoon honey (or agave/pure maple syrup for vegan); 1 tablespoon rice vinegar or red wine vinegar; 1 teaspoon sesame oil; 1 teaspoon olive oil or more sesame oil; Water, to thin dressing if needed

Bylina Carter October 14, 2025October 14, 2025

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Introduction

This Crunchy Cashew Thai Quinoa Salad is a vibrant, flavorful dish that’s both vegan and gluten-free. Packed with fresh vegetables, crunchy cashews, and a creamy peanut dressing, it’s perfect for a light lunch or a satisfying side. The combination of textures and tangy flavors makes it a refreshing treat.

A round white bowl filled with a colorful quinoa salad, showing about five layers: the base layer is light fluffy quinoa mixed with small bits of red bell peppers and purple cabbage; mixed in are small orange carrot pieces adding a textured look; a thick drizzle of creamy light brown sauce spreads irregularly on top; scattered chopped green onions and fresh green herbs are spread over the salad; whole cashew nuts add a crunchy, light beige contrast; a wedge of bright green lime rests on the side of the bowl; a silver spoon sticks out from the top left side of the bowl, all placed on a white marbled surface with a dark gray cloth underneath; photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup uncooked quinoa
2 cups shredded red cabbage (adjust for desired crunch)

1 red bell pepper, diced
¼ cup diced red onion

1 cup shredded carrots
½ cup chopped cilantro

¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted works great)
Optional: 1 cup edamame or chickpeas

Fresh lime, for serving

For the dressing:

¼ cup all natural peanut butter

2 teaspoons freshly grated ginger
3 tablespoons gluten-free soy sauce or coconut aminos
1 tablespoon honey (use agave or pure maple syrup if vegan)

1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil

Water to thin, if necessary

Instructions

Step 1: In a medium saucepan, bring 1 ½ cups of water to a boil. Add the quinoa, return to a boil, then cover and reduce heat to low. Let it simmer for about 15 minutes, until the quinoa has absorbed all the water. Remove from heat, fluff with a fork, and transfer to a large bowl. Allow it to cool for about 10 minutes.
Step 2: To prepare the dressing, place peanut butter and honey (or agave) in a microwave-safe bowl and heat for 20 seconds. Stir in grated ginger, soy sauce, vinegar, sesame oil, and olive oil until smooth and creamy. If the dressing is too thick, add a teaspoon or two of water or olive oil to reach your desired consistency.

Step 3: Toss the cooled quinoa with some or all of the dressing, starting with a small amount and adjusting to taste. You can also save the dressing for later, but mixing it in now allows the flavors to meld.
Step 4: Fold in the diced red bell pepper, red onion, shredded cabbage, shredded carrots, and chopped cilantro. Garnish with cashews and diced green onions. Serve chilled or at room temperature, with lime wedges on the side for a fresh tang.

Tips & Variations

Swap cashews for peanuts if preferred or try toasted almonds for a different crunch.

Adding edamame or chickpeas boosts protein and makes the salad more filling.
Use coconut aminos instead of soy sauce to keep it soy-free with a sweeter flavor.
For extra heat, toss in a pinch of red pepper flakes or a splash of sriracha to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it longer or prefer a fresher taste at serving time. When ready to eat, stir the salad and allow it to come to room temperature or enjoy chilled. If the salad feels dry after refrigeration, add a little extra dressing or a squeeze of lime.