Thai Quinoa Salad with Peanut Sauce Recipe (Vegan, GF)

This Thai Quinoa Salad with Peanut Sauce is crunchy, healthy, 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?

• Red quinoa: I love red quinoa, so I always have plenty stocked in the pantry!   I used this fantastic red 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 red quinoa is a fantastic addition to salads, soups, or wraps… a healthy plant-based protein you can feel good about eating.
• Cabbage: I used both red and green cabbage, but you can one which ever you prefer… or both!  A pre-shredded coleslaw mix would also work in place of chopped cabbage.
• Carrots: I used my spiralizer for a fin shape, but you can slice or dice the carrots any way you prefer.
• Cucumber: Peeled and seeds removed.  Removing the inside seeds keeps the salad from getting too soggy.
• Thai Basil: I used fresh Thai basil in this dish, but you can use fresh chopped Italian basil, parsley, or cilantro
• 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!
• Mirin
• 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 to keep it healthy.

Cook Quinoa in Your Rice Cooker or Instant Pot!

Inexpensive Potluck Recipes They’ll Love

How Do I Make This Thai Quinoa Salad with Peanut Sauce?

1. In a large bowl, combine the quinoa, cabbage, carrots, cucumber, basil, and chopped peanuts.
2. For the dressing, add the minced garlic, rice wine vinegar, olive oil, Tamari or soy sauce, mirin, and lime juice.  Seal mason jar with an airtight lid, and shake well to combine all dressing ingredients.
3. Pour dressing over the quinoa salad and toss well to combine.

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

Other 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)

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Vegan Thai Quinoa Salad with Peanut Sauce

The Herbeevore

This Thai Quinoa Salad with Peanut Sauce is crunchy, healthy, and packed with protein. Easy, vegan, and prefect for everyone at your table. 

5 from 4 votes

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Prep Time 15 mins

Total Time 15 mins

Course Appetizer, Salad

Cuisine Asian, Thai

Servings 10 servings

Calories 285 kcal

Ingredients

  

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For The Salad

• 4 cups red quinoa cooked
• 2 cups chopped red cabbage
• 2 carrots chopped or spiralized
• 1 cucumber peeled and diced
• 1 cup Thai Basil julienned
• 1/2 cup peanuts chopped

For The Peanut Sauce Dressing

• 2 cloves garlic minced
• 1/2 cup olive oil
• 1/2 cup rice wine vinegar
• 2 tablespoons peanut butter
• 2 tablespoons mirin
• 2 teaspoons Tamari or substitute soy sauce if not gluten free
• 1 lime juiced

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Instructions

 

• In a large bowl, combine the quinoa, cabbage, carrots, cucumber, Thai basil, and chopped peanuts.
• For the dressing, add the minced garlic, rice wine vinegar, olive oil, Tamari or soy sauce, mirin, 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.

Nutrition

Calories: 285kcalCarbohydrates: 51gProtein: 12gFat: 19gSaturated Fat: 3gSodium: 46mgPotassium: 583mgFiber: 7gSugar: 3gVitamin A: 2398IUVitamin C: 14mgCalcium: 65mgIron: 4mg

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