Why You’ll Love This Recipe
This salad is packed with flavor and texture. The combination of crispy quinoa, crunchy cole slaw mix, and savory ingredients like edamame, bell pepper, and cashews makes for an incredibly satisfying dish. The peanut-lime dressing is creamy and tangy with just the right amount of heat from chili paste, making it a perfect complement to the fresh, vibrant vegetables. Whether you enjoy it as a main or side salad, this Thai-inspired crunch salad is a healthy, flavorful addition to any meal.
Ingredients
- Dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 1/2 to 2 tablespoons fresh lime juice
- 2 teaspoons freshly grated ginger
- 1 teaspoon chili paste
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- Salad:
- 2 cups cooked quinoa, divided
- 1 tablespoon olive oil
- 1 package cole slaw mix (14 ounces)
- 1 red bell pepper, diced
- 1/2 cup green onions, diced
- 2/3 cup chopped fresh cilantro
- 1 1/2 cups shelled edamame
- 1/2 cup chopped salted cashews
- Chopped fresh cilantro, for garnish (optional)
- Chopped cashews, for garnish (optional)
- Sriracha or chili paste, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Dressing: In a microwave-safe bowl, combine peanut butter and soy sauce. Microwave for 10 seconds to soften, then whisk to blend. Add honey, apple cider vinegar, lime juice, grated ginger, chili paste, olive oil, and sesame oil. Whisk until smooth. Adjust the amount of chili paste for your desired spice level. If needed, add water by the teaspoon until the dressing reaches a pourable consistency. Set aside.
- Toast the Quinoa: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup of cooked quinoa and cook, stirring frequently, for 10-12 minutes until the quinoa is golden and crisp. Transfer the toasted quinoa to a plate and allow it to cool completely.
- Prepare the Salad: In a large mixing bowl, add the remaining 1 1/2 cups of cooked quinoa. Pour half of the prepared dressing over the quinoa and toss to coat evenly. Add the cole slaw mix, diced red bell pepper, green onions, chopped cilantro, and edamame. Toss to combine thoroughly. Drizzle in the remaining dressing to taste and toss again. Gently fold in the chopped cashews.
- Assemble and Serve: Divide the salad among bowls. Top each portion with the toasted quinoa. If desired, garnish with additional cilantro, chopped cashews, or a drizzle of sriracha for extra heat. Serve immediately.
Servings and Timing
- Yield: 6 servings (6 salad bowls)
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Variations
- Add More Protein: For extra protein, add grilled chicken, shrimp, or tofu to the salad. You can also use roasted chickpeas or tempeh for a plant-based option.
- Make it Spicy: If you love spice, increase the amount of chili paste or sriracha in the dressing, or add sliced jalapeños to the salad.
- Vegan Option: To make the salad vegan, simply swap the honey with maple syrup or agave nectar.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 1 day. For the best texture, store the toasted quinoa and salad separately and add the quinoa just before serving.
- Reheating: This salad is best served cold or at room temperature, so no reheating is needed. Just give it a good stir before serving if stored in the fridge.
FAQs
Can I make this salad ahead of time?
Yes, you can prep the salad base (without the quinoa topping) ahead of time and store it in the refrigerator for up to 1 day. Just add the toasted quinoa and dressing before serving to keep the crunch.
Can I use other vegetables in this salad?
Absolutely! Feel free to add or substitute vegetables like shredded cabbage, grated carrots, or bell peppers for a different texture and flavor.
Can I use almond butter instead of peanut butter for the dressing?
Yes, you can use almond butter or any nut butter you prefer in place of peanut butter. The flavor will change slightly, but it will still be delicious.
How do I store leftover dressing?
Store leftover dressing in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using, as it may thicken when chilled.
Can I use frozen edamame instead of fresh?
Yes, frozen edamame works just as well in this salad. Just make sure to thaw and drain it before adding it to the salad.
Conclusion
Thai Quinoa Crunch Salad is a vibrant and satisfying dish that’s full of flavor and texture. With its crispy quinoa, fresh vegetables, and tangy peanut-lime dressing, it’s a delicious and nutritious salad that will become a staple in your kitchen. Whether you serve it as a main dish or as a side, it’s sure to impress with its bold Thai-inspired flavors. Fresh, crunchy, and full of bright flavors, this salad is perfect for a healthy, satisfying meal!
Thai Quinoa Crunch Salad: A Vibrant and Crunchy Thai-Inspired Dish
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6 servings (6 salad bowls)
- Category: Salad
- Method: Mixing
- Cuisine: Thai
- Diet: Vegetarian
Description
Thai Quinoa Crunch Salad is a vibrant, crunchy salad featuring crispy quinoa, fresh veggies, and a tangy peanut-lime dressing. It combines savory, sweet, spicy, and crunchy elements for a satisfying dish.
Ingredients
Dressing:
1/4 cup creamy peanut butter
3 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon apple cider vinegar
1 1/2 to 2 tablespoons fresh lime juice
2 teaspoons freshly grated ginger
1 teaspoon chili paste
1 tablespoon olive oil
1 teaspoon sesame oil
Salad:
2 cups cooked quinoa, divided
1 tablespoon olive oil
1 package cole slaw mix (14 ounces)
1 red bell pepper, diced
1/2 cup green onions, diced
2/3 cup chopped fresh cilantro
1 1/2 cups shelled edamame
1/2 cup chopped salted cashews
Chopped fresh cilantro, for garnish (optional)
Chopped cashews, for garnish (optional)
Sriracha or chili paste, for garnish (optional)
Instructions
- Make the Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, grated garlic, chopped pickled ginger, chopped jalapeño or Fresno pepper, hot sauce, and honey. Gradually add water to reach your desired consistency. Set aside.
- Toast the Quinoa: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup of cooked quinoa and cook, stirring frequently, for 10-12 minutes until the quinoa is golden and crisp. Transfer the toasted quinoa to a plate and allow it to cool completely.
- Prepare the Salad: In a large mixing bowl, add the remaining 1 1/2 cups of cooked quinoa. Pour half of the prepared dressing over the quinoa and toss to coat evenly. Add the cole slaw mix, diced red bell pepper, green onions, chopped cilantro, and edamame. Toss to combine thoroughly. Drizzle in the remaining dressing to taste and toss again. Gently fold in the chopped cashews.
- Assemble and Serve: Divide the salad among bowls. Top each portion with the toasted quinoa. If desired, garnish with additional cilantro, chopped cashews, or a drizzle of sriracha for extra heat. Serve immediately.
Notes
If you prefer more spice, increase the amount of chili paste or sriracha in the dressing.
For a vegan option, substitute honey with maple syrup or agave nectar and use tofu instead of chicken.
This salad can be stored in an airtight container in the refrigerator for up to 1 day, but it’s best served fresh for optimal crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
