Kelly JensenThis Thai Quinoa Salad with Peanut Sauce is crunchy, flavorful, and packed with protein. Easy, vegan, and prefect for everyone at your table.
This salad is great to meal prep for quick lunches throughout the week, and is a perfect summer side dish for a BBQ, potluck, or cookout.
This Thai Quinoa Cabbage Salad Is:
- Bright
- Hearty
- Sweet and Savory
- Packed with Flavor
- Crunchy
- Versatile: You can add any fresh veggies you have on hand
- Vegan, Gluten Free, Dairy Free
What’s In This Cabbage Quinoa Salad?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Carrots
- Red Cabbage
- Basil
- Green Onions
- Quinoa: You can use red or white! I love white quinoa, so I always have plenty stocked in the pantry! I used this fantastic white quinoa, but you can use red or multicolored. You can cook quinoa on the stove top, in the Instant Pot (my preferred method), in the rice cooker. This quinoa is a fantastic addition to salads, soups, or wraps.
- Lightly Salted Peanuts: for a yummy, nutty crunch! I like to use only unsalted or lightly salted peanuts when I cook. Lightly salted peanuts won’t alter the taste of my recipes, which I prefer. I will always choose a lower sodium option if available!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
- Peanut Butter: or you can substitute an almond or cashew butter instead. Like my peanuts, I only use unsalted peanut butter.
Cook Quinoa in Your Rice Cooker or Instant Pot!
Inexpensive Potluck Recipes They’ll Love
How Do I Make Thai Quinoa Salad with Peanut Sauce?
- In a large bowl, combine the quinoa, cabbage, carrots, basil, and chopped peanuts.
- For the dressing, add the minced garlic, rice wine vinegar, olive oil, Tamari or soy sauce, agave, peanut butter, and lime juice. Seal mason jar with an airtight lid, and shake well to combine all dressing ingredients.
- Pour dressing over the quinoa salad and toss well to combine.
Grow Fresh Basil & Herbs on Your Counter All Year Long
We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter. We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round! I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm.
It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!
Dietary Modifications
- This recipe is naturally vegan, vegetarian, plant-based, and dairy free!
- To make this gluten free, make sure you are using a gluten free soy sauce or tamari in the dressing. You can also use coconut aminos which would be delicious!
- Naturally refined sugar free
More Vegan Potluck Ideas & Salads We Love!
Coleslaw Pasta Salad (Vegan, Gluten Free, Dairy Free)
Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
Avocado Grapefruit Salad (Raw Vegan, Paleo, Whole30, Gluten Free)
Tofu ‘Egg’ Salad (Vegan, Gluten Free, Dairy Free)
Vegan Tzatziki Pasta Salad (Gluten Free, Summer Side Dish)
Share this Thai Quinoa Salad with Peanut Sauce
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Thai Quinoa Salad with Peanut Sauce
Ingredients
For The Salad
- 4 cups cooked quinoa
- 2 cups chopped red cabbage
- 2 carrots chopped or spiralized
- 1 cup Thai Basil julienned
- 1/2 cup peanuts chopped
- 2 green onions chopped
Instructions
- In a large bowl, combine the quinoa, cabbage, carrots, Thai basil, and chopped peanuts.
- For the dressing, add the minced garlic, rice wine vinegar, olive oil, Tamari or soy sauce, agave, peanut butter, and lime juice. Seal mason jar with an airtight lid, and shake well to combine all dressing ingredients.
- Pour dressing over the quinoa salad and toss well to combine. Top with green onions and serve.
Video
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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This recipe looks amazing and I’ll be making it tomorrow. It calls for 4 cups red quinoa cooked. Is that 4 cups of dry quinoa cooked with 8 cups of water which would yield a larger amount of quinoa. (seems to be what the recipe is calling for) or 4 cups of cooked quinoa? It would make a big difference in the outcome. Thanks
Hi Peter, that would be cooked quinoa That’s about 1.5 cups dry red quinoa and 3 cups water. Let me know how it turns out!
– Kelly
Kelly, then the recipe needs to say “cooked quinoa,” not “quinoa, cooked.” That’s a BIG difference!
Hi GS – thank you so much for pointing that out, I just made the change.
Cheers,
Kelly
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great tasting and quick to prepare. It was just a little too sweet for my taste, but husband and 10yo enjoyed it. Thanks!
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Beautiful and delicious
Hi your recipe ingredients state peanut butter is needed, but it’s not mentioned in your step-by-step.
Cheers!
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This salad is my new favorite! I absolutely love it! Easy to make and each ingredient is magic! Thank you for a scrumptious dish that I will make again and again!!!!
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Hi, Kelly. Thanks for posting this beautiful salad recipe. I plan to take it to a potluck on Saturday, where lunch will take place midday, but participants will arrive earlier in the AM (10). So, I planned to make it a day ahead. Will that work?
Thank you: Kate
Hi Kate – yes, making this ahead of time turns out great! Let me know how your guests like it 🙂
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I’m planning to make this recipe, however, in the ingredients list it calls for Thai basil and in the directions it say to use cilantro. Has anyone made this recipe? What did you use?
Hello Debbie, thank you for letting me know – I’ve corrected the recipe to say ‘Thai Basil’ which is what you should include in the salad. Please let me know how you liked it!
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Love your pictures and interesting commentary.