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
