Thai Quinoa Crunch Salad (Print Version)
Crispy quinoa, vibrant veggies, and tangy peanut-lime dressing highlight this Thai-inspired crunchy salad.
# Ingredients:
→ Dressing
01 -
1/4 cup creamy peanut butter
02 -
3 tablespoons low sodium soy sauce
03 -
1 tablespoon honey
04 -
1 tablespoon red wine vinegar
05 -
1 1/2 to 2 tablespoons fresh lime juice
06 -
2 teaspoons freshly grated ginger
07 -
1 teaspoon chili paste
08 -
1 tablespoon olive oil
09 -
1 teaspoon sesame oil
→ Salad
10 -
2 cups cooked quinoa, divided
11 -
1 tablespoon olive oil
12 -
1 package cole slaw mix, 14 ounces
13 -
1 red bell pepper, diced
14 -
1/2 cup green onions, diced
15 -
2/3 cup chopped fresh cilantro
16 -
1 1/2 cups shelled edamame
17 -
1/2 cup chopped salted cashews
18 -
Chopped fresh cilantro, for garnish (optional)
19 -
Chopped cashews, for garnish (optional)
20 -
Sriracha or chili paste, for garnish (optional)
# Instructions:
01 -
Combine peanut butter and soy sauce in a microwave-safe bowl. Microwave for 10 seconds to soften. Whisk to blend, then incorporate honey, red wine vinegar, lime juice, ginger, chili paste, olive oil, and sesame oil. Adjust the chili paste for desired spice level. If needed, whisk in water by the teaspoon until the dressing reaches a pourable consistency. Set aside.
02 -
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup cooked quinoa and cook, stirring frequently, for 10 to 12 minutes, until the grains are golden and crisp. Transfer to a plate and cool completely.
03 -
Place the remaining 1 1/2 cups cooked quinoa in a large mixing bowl. Add half the prepared dressing and toss to coat evenly. Add cole slaw mix, diced red bell pepper, green onions, chopped cilantro, and edamame, and combine thoroughly. Drizzle in the remaining dressing, to taste, and toss again. Add chopped cashews and fold them in gently.
04 -
Divide the salad among bowls. Top each portion with toasted quinoa and, if desired, garnish with extra cilantro, cashews, or sriracha. Serve immediately.
# Notes:
01 -
For maximum crunch, allow the toasted quinoa to cool fully before adding to the salad.