CRUNCHY CASHEW THAI QUINOA SALAD WITH GINGER PEANUT DRESSING
I make this salad every few weeks and I love that it can easily be vegan and gluten free. Thereʼs loads of goodness here: carrots, cabbage, quinoa, cilantro, cashews, red pepper, onion,and more! There is definitely an Asian flavor profile to this vegetarian meal and the creamy almond/peanut butter dressing with a hint of ginger is absolutely TO DIE FOR.
Makes 4 servings
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½red onion, diced
1 cup shredded carrots
½cup chopped cilantro
¼cup diced green onions
½cup cashew halves
Optional: 1 cup edamame or chickpea; Fresh lime, for a bit of tang
For the dressing:
¼cup all natural peanut butter or almond butter (my preference)
2 tsp freshly grated ginger
3 tbsp tamari sauce (gluten free soy sauce)
1 tbsp honey or maple syrup
1 tbsp red wine vinegar
1 tsp sesame oil
1 tsp olive oil
Water to thin, if necessary
Rinse quinoa with cold water in mesh strainer. In a medium saucepan,
bring 1 ½cups of water to a boil. Add in quinoa and bring mixture to a
boil. Cover,reduce heat to low and let simmer for 15 minutes or until
quinoa has absorbed all of the water. Remove from heat and fluff quinoa
with fork; place in large bowl and set aside to cool for about 10 minutes.
You should have a little over 2 cups of quinoa.
To make dressing:
Add peanut butter or almond butter and honey or agave to a blender for
20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and
olive oil and stir until mixture is smooth and creamy. If you want a thinner
dressing, add a little water.Add as much or as little dressing as youʼd like
to the quinoa. I always start out with a little bit of dressing and usually
add more to suit my taste preferences. Alternatively you can save the
dressing for later and add when you are ready to eat; however the
flavors of the dressing usually soak into the salad so I love adding it to
the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the
quinoa. Garnish with cashews and green onions. Serve chilled or at
room temperature with lime wedges if desired.