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Crunchy Cashew Thai Quinoa Salad w/ Ginger Peanut Dressing 

4 servings as a main dish; 6 servings as a side



3/4 cup uncooked quinoa, prepared (with vegetable broth)

1-2 cups red cabbage, shredded

1 red bell pepper, diced

1/2 red onion, diced

1 cup shredded carrots

1/2 cup chopped cilantro

1/4 cup green onions, sliced

1/2 cup cashews or dry roast peanuts

OPT: chickpeas or edamame

         fresh lime



1/4 cup peanut butter

2 tsp ginger, grated

3 Tbsp. soy sauce

1 Tbsp. honey

1 Tbsp. red wine vinegar

1 tsp. sesame oil

1 tsp. olive oil

water, as necessary to thin


Prepare quinoa and cool. In a large bowl: Toss red cabbage, bell pepper, red onion, carrots, cilantro, green onions. You can either add the cashews or use them to top the salad. Chill until serving. 


Blend dressing ingredients and serve alongside the salad.




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