Description
This Thai Quinoa Crunch Salad is a colorful, nutrient-packed dish that’s as beautiful as it is delicious. Featuring fluffy quinoa, crisp cabbage, carrots, bell peppers, and fresh herbs, all tossed in a creamy peanut-lime dressing, it’s perfect for meal prep, picnics, or a light lunch. Every bite delivers a satisfying crunch with bright Thai-inspired flavors.
Ingredients
Scale
For the salad:
- 2 cups cooked quinoa, cooled
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts or cashews
For the peanut-lime dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1–2 tbsp water (to thin as needed)
- Optional: 1/2 tsp grated ginger or sriracha for spice
Instructions
- Cook the quinoa:
- Prepare quinoa according to package instructions. Fluff and let cool.
- Make the dressing:
- In a small bowl, whisk peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, and water until smooth.
- Assemble the salad:
- In a large bowl, combine quinoa, cabbage, carrots, bell pepper, cucumber, and green onions.
- Toss & serve:
- Pour the dressing over the salad, toss well, and garnish with cilantro and chopped peanuts. Serve immediately or chill for 30 minutes.
Notes
- Make it spicier: Add sriracha or crushed red pepper to the dressing
- Nut-free option: Swap peanut butter for sunflower seed or almond butter
- Crunch boost: Toss in edamame, snap peas, or crispy wonton strips
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Tossed
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg