Ingredients
Salad
- 1 cup uncooked quinoa
- 1 1/2 cups 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 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: Rinse 1 cup of uncooked quinoa thoroughly under cold water. Cook according to package instructions, typically by combining quinoa with 2 cups of water and simmering until water is absorbed and quinoa is tender, about 15 minutes.
- Prepare vegetables: While the quinoa cooks, finely slice 1 1/2 cups of red cabbage using a mandoline or knife. Dice 1 large red bell pepper, finely dice 1/4 cup red onion, shred 1 cup carrots, prepare 1/2 cup shelled edamame, chop 1/2 cup cilantro, and chop 1-2 green onions. Set aside.
- Cool quinoa: Once cooked, allow the quinoa to cool to room temperature before assembling the salad to prevent wilting the vegetables.
- Add veggies: Place the cooled quinoa into a large mixing bowl and add all prepared vegetables.
- Make dressing: In a separate small bowl, whisk together 1/4 cup creamy peanut or almond butter, 1-2 teaspoons freshly grated ginger, 1 finely minced garlic clove, 2 tablespoons low sodium soy sauce or tamari, 1 tablespoon maple syrup or honey, 1 tablespoon rice vinegar, and juice from 1/2 lime. Start by adding 2 tablespoons of warm water and whisk until smooth, adding more water (up to 4 tablespoons) to reach desired consistency.
- Toss salad: Pour the dressing over the quinoa and vegetables, then toss thoroughly to combine all ingredients well.
- Serve: Garnish the salad with 1/4 cup chopped peanuts and optional crushed red pepper flakes. Enjoy immediately or refrigerate for later.
Notes
- This salad can be made gluten-free by using tamari instead of soy sauce.
- The dressing can be adjusted to taste by adding more lime juice for acidity or maple syrup for sweetness.
- For added crunch, toasted peanuts or cashews can be used as garnish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Edamame can be used fresh or frozen, just be sure to thaw before mixing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
