Ingredients
Salad
- 2 cups quinoa, cooked and cooled
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 1 mango, cut into cubes
- 2 scallions, sliced
- 3 tbsp chopped basil
- 3 tbsp chopped cilantro
- 2 tbsp chopped mint
- 3 tbsp peanuts
Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 2–3 tablespoons warm water, to thin if necessary
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked and cooled quinoa, shredded red cabbage, chopped cucumber, cubed mango, sliced scallions, chopped basil, cilantro, mint, and peanuts. Toss gently to distribute ingredients evenly and set aside while preparing the dressing.
- Prepare the Dressing: In a small bowl or blender, blend the creamy peanut butter, soy sauce (or tamari), lime juice, honey or maple syrup, sesame oil, and minced garlic until smooth and creamy. If the dressing is too thick, gradually add 2 to 3 tablespoons of warm water until the desired consistency is achieved.
- Toss Salad with Dressing: Pour the prepared dressing over the quinoa salad and mix thoroughly until all ingredients are well coated and combined. Serve immediately or chill briefly before serving.
Notes
- Use tamari instead of soy sauce to make the salad gluten-free.
- Adjust the lime juice and honey to taste for preferred balance of sweet and tangy flavors.
- Add more warm water to the dressing to reach your desired consistency.
- For a crunchy texture, lightly toast the peanuts before adding them to the salad.
- This salad can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (quinoa cooking time not included)
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
