Vegan Thai Quinoa Salad
Tossed with a creamy peanut dressing, this vegan Thai quinoa salad combines quinoa, red cabbage, bell pepper, carrots, edamame, and peanuts.
Ingredients
- 1 cup uncooked quinoa
- 1 1/2 cup finely sliced red cabbage
- 1 large red bell pepper diced
- 1/4 cup finely diced red onion
- 1 cup shredded carrots
- 1/2 cup edamame
- 1/2 cup chopped cilantro
- 1-2 green onions chopped
- 1/4 cup chopped peanuts for garnish
- 1/4 cup creamy peanut butter or almond butter
- 1-2 teaspoons 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 1/2 lime
Instructions
Cook quinoa:
Prepare quinoa following package directions.Prep vegetables:
While quinoa cooks, prep the vegetables: thinly slice the cabbage with a mandoline or chop finely.Cool quinoa:
Allow the cooked quinoa to cool, then transfer to a large mixing bowl.Add vegetables:
Add all vegetables to the bowl: red cabbage, red bell pepper, red onion, carrots, edamame, cilantro, and green onions.Whisk dressing:
For the dressing, whisk together peanut butter or almond butter, grated ginger, minced garlic, soy sauce or tamari, maple syrup or honey, rice vinegar, warm water (begin with 2 tablespoons, add more if needed), and lime juice until smooth.Toss salad:
Pour dressing over the salad and toss thoroughly to coat.Garnish salad:
Garnish with crushed red pepper flakes and chopped peanuts before serving.