Estimated reading time: 6 minutes This crunchy, incredibly flavourful full vegan salad is perfect for dinner but is also completely fuss-free for lunch. HELLO, perfection in a bowl! Now, how about we get into this total dreamy rainbow effect of a salad? Based on my Fresh Spring Rolls, I eliminated the wraps and noodles to make this quick meal. I switched up the lettuce for kale (so yummy and curly), added crunchy cashews, and plenty of quinoa for protein. This salad will leave you full and completely satisfied. And can we talk about this peanut ginger dressing? It’s honestly the best sauce/dressing, one I would totally order over and over at any restaurant, and one I want to put on every single salad, forever. It also stores perfectly and is the perfect complement to this beautiful salad.
Notes on the Ingredients
For the salad: Carrot – I like some sliced raw carrots in my salad for a bit of extra crunch and sweetness. Quinoa – So protein-packed, quinoa makes this salad super filling. You can use pre-cooked quinoa or even frozen if you don’t want to make fresh. I like to pop my cooked quinoa in the fridge after cooking so that it’s cool when I make my salad. Red cabbage – A bit earthier than green cabbage, red cabbage also gives a pop of colour to the salad. Red and green bell peppers – While it may be surprising, red and green bell peppers are actually the same vegetable! A green bell pepper is at its least ripe and has more of a bite to it. Red bell peppers are the ripest (with yellow and orange in between) and more sweet. The combination of both gives this quinoa salad more complex flavour. Kale – I used kale for this salad, but you could also use lettuce or uncooked spinach. Cashews – The rich, nutty flavour of cashews pairs perfectly with the vegetables and the peanut ginger dressing. Lime – I like to finish off my salad with a squeeze of fresh lime for a bit of citrusy brightness. For the dressing: Ground ginger – The combination of warm, aromatic ginger with sweet, nutty peanut butter is absolutely to die for. Maple syrup – Maple syrup sweetens the dressing naturally. Soy Sauce/Tamari/Liquid Aminos – Tamari is similar to soy sauce but is gluten-free. It gives the same umami flavour but is a bit less salty tasting. You can also use liquid aminos or low sodium soy sauce. Distilled white vinegar – For a bit of tang and balancing out in flavours. Sesame seeds – I like sesame seeds for a little crunchy texture in my dressing. Natural peanut butter – Natural peanut butter is typically made only of peanuts and salt, and the simplicity works will with the additional ingredients. Red pepper flakes – Just a tiny bit of heat tops off the dressing.
How To Make Cashew Thai Quinoa Salad
Whisk all the dressing ingredients together in a deep bowl until combined. Set aside until ready to use. In a separate bowl, mix together all the salad ingredients. Squeeze half a lime over it if desired to add a touch of brightness. Drizzle the sauce over the salad and mix everything in to combine. Serve and enjoy!
You can store your Cashew Thai Quinoa Salad in a Tupperware container in the fridge for 5 days. The dressing can be stored in the fridge and covered or in a small mason jar. Stir before using or bring to room temperature for 20 minutes since it may thicken a bit in the fridge. If you are on a gluten-free diet, make sure your tamari is wheat-free. Most brands are, but occasionally gluten is an ingredient. You can always switch up the ingredients of the salad based on what you have in the fridge or pantry. Try adding other veggies, like chopped celery or edamame, or change up the cashews for slivered almonds or peanuts.
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Enjoy friends! If you make this Cashew Thai Quinoa Salad with Peanut Ginger Sauce, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
