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Crunchy Cashew Thai Quinoa Salad

Delicious vegan and readily fermented salad using Thai tastes and also a perfect pinch. It's even better the following day!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Calories: 260kcal
Author: Angela


  • 1 red-bell-pepper, diced
  • ¾ cup uncooked-quinoa
  • 2 cups shredded red cabbage, depending on how much crunch you like
  • 1 cup shredded carrots
  • ¼ cup diced red-onion
  • ½ cup chopped-cilantro
  • Fresh lime, for a bit of tang
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • ¼ cup diced green-onions
  • Optional: 1 cup edamame or chickpeas

For the dressing

  • Water to thin, if necessary
  • 1 tsp olive-oil or more sesame-oil
  • 1 tsp sesame-oil
  • 1 tbsp rice-vinegar or red wine-vinegar
  • 1 tbsp honey
  • 3 tbsp gluten-free so- sauce or coconut-aminos
  • 2 tsp freshly grate- ginger
  • ¼ cup all natural-peanut-butter


  • To cook quinoa: In a medium sauce pan, bring inch ½ glasses of water to a boil. Insert quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for about fifteen minutes or until quinoa has absorbed most the drinking water. Remove from heat and fluff quinoa with fork; put in bowl and put aside to cool for approximately ten minutes. You ought to have only a little more than 2 glasses of quinoa.
  • To make dressingAdd peanut butter honey or agave into your medium microwave safe dish heat in microwave for 20mins. Addin soy sauce, vinegar, along with sesame and coconut oil and then stir fry until mix is creamy and smooth. If you'd like a slimmer dressing, then only stir in a teaspoon or 2 of plain water or coconut oil.
  • Insert as much or as little dressing because you may love into the quinoa. I start off with just a bit of dressing and add to satisfy my taste preferences. Instead it's possible to save yourself the dressing later and add whenever you're prepared to eat; nevertheless the tastes of this dressing usually soak in the salad, therefore I enjoy adding it into the quinoa first.
  • Next fold red pepper, onion, carrots, cabbage, and pops to the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperatures using lime wedges, if needed.