This tasty Thai Salad is packed with nourishing veggies and protein. Vegan and gluten-free.
Made with a mix of shredded red cabbage and carrots, quinoa, edamame beans and red bell pepper. Toss everything with a sweet creamy peanut sauce and your crunchy nuts and seeds of choice on top! You just made a delicious vegan protein packed salad! This recipe also pairs great with grilled tempeh or shredded chicken.
Dressing:
1/2 cup creamy peanut butter
3 tablespoons honey
2 tablespoons coconut aminos
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/4 cup coconut milk
Juice from 1/2 lime
1/2 teaspoon garlic powder
Pinch of red pepper flakes
Salt and pepper to taste
Salad:
¾ cup uncooked quinoa
1 ½ cups water
2/3 cup edamame beans 2 cups shredded purple cabbage 1 cup grated carrots
1/4 cup chopped cilantro
1/2 cup red bell pepper, sliced
¼ cup thinly sliced green onion
1/3 cup peanuts or cashews, chopped
2 tbsp sesame seeds
Lime wedges
Instructions:
Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
To prepare the dressing: In a high-speed blender, combine the dressing ingredients and blend until completely smooth. Set aside.
In a large bowl, combine the cabbage, carrots, bell pepper, edamame beans, quinoa and nuts. Pour the dressing over the top and toss well to coat. Top with green onion, sesame seeds, and more nuts. Serve immediately with fresh lime. This salad will wilt rather quickly after its dressed, so if you want to save a portion for later, store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
Enjoy!
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