Toss together fresh cabbage, carrots, green onion, snap peas, bell pepper, cucumber, and cilantro with a flavourful peanut sauce dressing for a crisp, colorful, Thai-inspired salad. Enjoy it as a light summer dinner or a packed lunch.
INGREDIENTS
Salad
- 3 cups cooked quinoa
- 2 cups shredded purple cabbage
- 1 red bell pepper, cut into bite-size pieces
- 1 cup grated carrot
- 1 cup thinly sliced sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- 2 cucumbers, cut into small chunks
- ¼ cup chopped roasted and salted peanuts, for garnish
Dressing
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
DIRECTIONS
- Place all the dressing ingredients in a small bowl (or jar) and whisk until emulsified.
- Place the quinoa, carrots, cabbage, bell pepper, green onion, cucumber, snap peas, and cilantro in a large salad bowl.
- Drizzle the dressing over the salad. Give it a toss. Garnish with roasted peanuts. Serve.
NOTE: This salad can be kept covered, and refrigerated, for about 4 days.
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