Thai Style Quinoa Salad

This was one of the very first vegan dishes I looked up online and cooked back when we decided to make this lifestyle change!

It is hands down one of my absolute favourite salads of all time and packs so much flavour into every mouthful!

Definitely a winner as a side or main and a wonderful Pot Luck salad too!

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Adjust Servings
1 Cup Quinoa (cooked)
2 Cups Red Cabbage (Shredded)
1 Red Pepper (Diced)
1 Cup Carrots (Grated)
1/2 Cup Coriander or Parsley (Chopped)
1/4 Cup Green Onions (Diced)
1/2 Cup Salted Cashews (Roughly Chopped)
Optional: 1 Cup Edamame or Chickpeas
For Dressing: 1/4 Cup Peanut or Almond Butter
2 Tsp Ginger (Freshly Grated)
3 Tbsp Gluten Free Soya Sauce
1 Tbsp Agave or Maple Syrup
1 Tbsp Rice or Red Wine Vinegar
2 Tsp Sesame Oil




Add All Salad Ingredients to a bowl and stir until fully combined
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To make dressing: Add peanut butter and agave or maple syrup to microwave safe bowl and heat for 20 seconds. Stir to combine.
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Add in ginger, soy sauce, vinegar, and sesame oil and stir until mixture is smooth and creamy.
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Mix Through Salad and Enjoy!
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