Ingredients
Salad
- 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 cilantro, chopped
- 1-2 green onions, chopped
- 1/4 cup chopped peanuts (for garnish)
Dressing
- 1/4 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 1/2 lime
Instructions
- Cook quinoa: Rinse the quinoa under cold water to remove any bitterness. Cook according to package instructions, typically simmering in water until fluffy and water is absorbed, about 15 minutes.
- Prepare vegetables: While quinoa cooks, finely slice red cabbage using a mandoline or knife, dice the red bell pepper and red onion, shred the carrots, chop the cilantro and green onions, and prepare edamame by boiling or thawing frozen pods.
- Let quinoa cool: Once cooked, transfer the quinoa to a large mixing bowl and allow it to cool to room temperature before combining with other ingredients.
- Add veggies to bowl: Add the prepared red cabbage, bell pepper, red onion, carrots, edamame, cilantro, and green onions to the bowl with the cooled quinoa.
- Make dressing: In a separate bowl, whisk together peanut butter or almond butter, grated ginger, minced garlic, soy sauce or tamari, maple syrup or honey, rice vinegar, lime juice, and start with 2 tablespoons of warm water—add more until desired dressing consistency is achieved.
- Toss with salad: Pour the dressing over the quinoa and vegetable mixture and toss thoroughly to combine all flavors evenly.
- Serve: Garnish the salad with chopped peanuts and crushed red pepper flakes for an extra crunch and a hint of heat, then enjoy immediately or refrigerate to serve chilled.
Notes
- The salad is best served fresh but can be made a few hours ahead and refrigerated.
- Use gluten-free tamari to maintain the salad’s gluten-free status.
- For a spicier kick, add more crushed red pepper flakes or a dash of sriracha to the dressing.
- Edamame can be omitted or substituted with chickpeas for variation.
- The dressing consistency can be adjusted by adding more or less warm water depending on personal preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
