Description
This Crunchy Cashew Thai Quinoa Salad is a vibrant, vegan, and gluten-free dish packed with colorful vegetables and a creamy peanut dressing. The combination of red cabbage, bell pepper, carrots, and quinoa provides a satisfying crunch and hearty texture, while the tangy, slightly sweet Thai-inspired dressing brings all the flavors together. It’s perfect for a healthy lunch or light dinner, served chilled or at room temperature.
Ingredients
Scale
Salad
- 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
Dressing
- 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
Instructions
- Cook Quinoa: In a medium saucepan, bring 1½ cups of water to a boil. Add the quinoa, return to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff quinoa with a fork. Transfer to a large bowl and let cool for about 10 minutes until slightly warm or room temperature.
- Prepare Dressing: Place peanut butter and honey (or agave/maple syrup) into a microwave-safe bowl and heat for 20 seconds to soften. Stir in freshly grated ginger, gluten-free soy sauce or coconut aminos, rice or red wine vinegar, sesame oil, and olive or additional sesame oil. Mix until smooth and creamy. Add water a teaspoon at a time if you prefer a thinner consistency.
- Dress Quinoa: Add a portion of the dressing to the warm quinoa, starting with a small amount and adding more to taste. This helps the flavors soak into the quinoa. Alternatively, hold dressing separately and add right before eating if preferred.
- Assemble Salad: Gently fold diced red bell pepper, red onion, shredded cabbage, shredded carrots, and chopped cilantro into the dressed quinoa. Toss until combined.
- Garnish and Serve: Top with cashew halves or peanuts and diced green onions. Serve chilled or at room temperature with fresh lime wedges on the side for squeezing over the salad.
Notes
- To keep the salad vegan, substitute honey with agave syrup or pure maple syrup.
- Feel free to add edamame or chickpeas for added protein and texture.
- Adjust dressing consistency by adding water gradually for thinner dressing.
- Make ahead by preparing quinoa and dressing separately, then combining right before serving to maintain crunch.
- Use gluten-free soy sauce or coconut aminos to keep recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Keywords: Quinoa salad, Thai salad, Vegan salad, Gluten-free recipe, Cashew salad, Healthy lunch, Peanut dressing, Crunchy salad
