Description
A vibrant and crunchy salad loaded with fresh vegetables, herbs, and a zippy peanut lime dressing that can be made in advance for a satisfying meal.
Ingredients
For the salad
- 1 cup quinoa, rinsed (Use white or tri-color quinoa.)
- 2 cups water (For cooking quinoa.)
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 1 cup sliced bell pepper
- 1 cup cucumber, diced
- 1 cup sliced green onion
- 1/2 cup edamame (For added protein.)
- 1/3 cup chopped peanuts or cashews (For crunch.)
- 1 piece jalapeño, sliced (Optional, for heat.)
For the peanut lime dressing
- 1/3 cup peanut butter
- 2 tablespoons lime juice (From 1 to 2 limes.)
- 2 tablespoons tamari (Gluten free soy sauce.)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 clove garlic, grated
- 1 teaspoon ginger, grated
- 1 cup warm water (To thin the dressing.)
Instructions
Cooking the Quinoa
- Rinse 1 cup of quinoa in a fine mesh strainer.
- Add it to a pot with 2 cups of water and a pinch of salt.
- Bring it to a boil, reduce to low, cover, and simmer for about 14 to 15 minutes.
- Turn off the heat and let it sit, covered, for 5 minutes.
- Fluff with a fork and spread on a baking sheet to cool quickly if needed.
Making the Dressing
- In a bowl or jar, stir together the peanut butter, lime juice, tamari, maple syrup, rice vinegar, grated garlic, and grated ginger.
- Add warm water a tablespoon at a time until the dressing is pourable but still clingy.
- Taste and adjust flavors as desired.
Assembling the Salad
- In a large bowl, combine cooled quinoa, cabbage, carrots, bell pepper, cucumber, green onion, herbs, and edamame.
- Pour in about two-thirds of the dressing and toss to combine.
- Top with peanuts or cashews.
Notes
Store the salad in an airtight container in the fridge for 3 to 4 days. Keep the dressing and nuts separate until serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad, Side Dish
- Cuisine: asian, Thai