Thai Quinoa Salad with Ginger Peanut Butter Dressing

a large platter full of shredded red cabbage and carrots drizzled in a peanut butter sauce.

By: Vegetarian Ventures

30 minutes

15 minutes

Total Servings: 7, Serving Size: 1 cup



Ginger Peanut Butter Dressing:

1/3 cup peanut butter

3 tablespoons tamari or soy sauce

1 tablespoon lime juice

1 teaspoon freshly grated ginger

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil (optional)

Pinch of red pepper flakes


1 cup uncooked quinoa

1 small head of red cabbage chopped

1 red sweet pepper thinly sliced

1 shredded carrot

1/4 cup chopped cilantro

2 tablespoons chopped chives

chopped peanuts for serving


Dressing: Whisk together all dressing ingredients in a small bowl until combined. Your final dressing should be easy to drizzle but not watery. If the dressing is too thick, add 1 teaspoon of water at a time until the desired consistency is reached.

Salad: Rinse the quinoa thoroughly. Add two cups of water and quinoa to a medium saucepan and bring to a boil. Once boiling, cover and turn heat down to low. Let simmer for 15 minutes. Remove from heat and let sit for an additional 5 minutes. Uncover and fluff. Set aside to cool.

Once the quinoa is cooled, toss it with cabbage, sweet pepper, carrot, cilantro, and chives. Transfer to a serving dish and drizzle with the dressing. Top with chopped peanuts and serve right away.

Nutrients Per serving

Fat7 g
Trans Fats0 g
Cholesterol0 mg
Carbohydrate15 g
Protein5 g
Sugar6 g
Sodium590 mg

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