Ingredients
Salad
- ¾ cup uncooked quinoa or millet
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
Peanut Sauce
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (optional: 2 teaspoons if you love ginger)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under running water using a fine mesh colander. In a medium pot, combine the rinsed quinoa and 1 ½ cups water. Bring to a gentle boil over medium heat, then reduce heat to medium-low and simmer until all water is absorbed, about 10 to 15 minutes. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and allow to cool.
- Make the peanut sauce: In a bowl, whisk together peanut butter and tamari until smooth. If needed, microwave for up to 30 seconds to loosen the mixture. Add maple syrup or honey, rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes. Whisk everything together until smooth. If sauce is too thick to coat the salad well, add a little water to thin it out.
- Combine the salad: In a large serving bowl, mix the cooled quinoa with shredded cabbage, grated carrot, snow peas, chopped cilantro, and sliced green onion. Toss gently to combine all ingredients evenly.
- Dress the salad: Pour the peanut sauce over the salad mixture and toss again until everything is lightly coated. Taste and adjust seasoning by adding a pinch of salt if needed and toss once more.
- Serve and garnish: Divide the salad into individual bowls or plates. Sprinkle the chopped roasted peanuts on top just before serving to maintain their crunch. Store leftovers covered in the refrigerator for up to 4 days; keep peanuts separate if possible to avoid sogginess.
Notes
- This salad is vegan and gluten-free, ideal for plant-based diets and those avoiding gluten.
- You can substitute millet for quinoa if preferred; the cooking method remains the same.
- Adjust the amount of fresh ginger according to your taste preference for a more intense ginger flavor.
- If the peanut sauce is too thick, adding a splash of water will help achieve the perfect consistency for tossing.
- Store chopped peanuts separately from the salad to keep them crunchy when storing leftovers.
- This salad keeps well refrigerated for up to 4 days, making it great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
