If you’re craving a salad that bursts with vibrant colors, fresh textures, and a zesty, creamy twist, then the Crunchy Cashew Thai Quinoa Salad Recipe is about to become your new favorite go-to. This salad perfectly balances the nutty warmth of quinoa with the crispness of shredded cabbage and crunchy cashews, all tossed together in a luscious peanut ginger dressing that is absolutely addictive. Whether it’s for a quick lunch, a picnic, or a crowd-pleasing party dish, this recipe brings together simple, fresh ingredients with bold flavors that everyone will love.
Ingredients You’ll Need
Ingredients You’ll Need
Getting ready to make this salad is a breeze because the ingredients are straightforward yet thoughtfully chosen to create a harmonious blend of taste and texture. Each ingredient plays a vital role, from the vibrant veggies adding crunch and color to the creamy peanut dressing tying everything together effortlessly.
- ¾ cup uncooked quinoa: The wholesome, protein-packed base that adds nuttiness and heartiness.
- 2 cups shredded red cabbage: Adds a beautiful purple hue and a satisfying crunch.
- 1 red bell pepper, diced: For sweetness and a pop of bright red color.
- ¼ cup diced red onion: Adds a gentle bite and sharpness to balance the flavors.
- 1 cup shredded carrots: Sweet, fresh, and colorful, creating a crunchy texture.
- ½ cup chopped cilantro: Brings that fresh, herbal brightness essential in Thai cooking.
- ¼ cup diced green onions: Mild onion flavor plus an extra splash of green.
- ½ cup cashew halves or peanuts: Offers wonderful crunch and a nutty richness; honey-roasted works beautifully.
- Optional: 1 cup edamame or chickpeas: For added protein and creamy texture.
- Fresh lime: To brighten the salad with a tangy zing.
- For the dressing: Peanut butter, freshly grated ginger, gluten-free soy sauce or coconut aminos, honey (or agave/maple syrup for vegan), rice or red vinegar, sesame oil, olive oil, and water to thin – all combining for that irresistible peanut ginger goodness.
How to Make Crunchy Cashew Thai Quinoa Salad Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa if you like to reduce any bitterness. Bring 1 ½ cups of water to a boil in a medium saucepan, add the quinoa, then reduce the heat to a simmer and cover it. Let it cook for about 15 minutes, or until all the water is absorbed. Once cooked, fluff it gently with a fork to keep things light and fluffy, and then let it cool for around 10 minutes. This step is key to forming that perfect base for your salad, fluffy and nutty without any mushiness.
Step 2: Whip Up the Dressing
In a microwave-safe bowl, combine peanut butter and honey or your preferred sweetener, warming it just briefly to make mixing easier. Then stir in freshly grated ginger, soy sauce or coconut aminos, rice or red vinegar, plus both sesame and olive oils for depth and aroma. If the dressing feels too thick, adding a splash of water or more olive oil thins it out to a luscious, creamy consistency that will coat every bite without overpowering the veggies.
Step 3: Toss the Salad
Drizzle some of the peanut dressing over the cooled quinoa, tossing gently to let those rich flavors soak in. From here, fold in your diced red bell pepper, shredded cabbage, diced onion, shredded carrots, and freshly chopped cilantro—each ingredient contributing its own unique crunch and brightness. Add the cashews last, sprinkling them on top along with the diced green onions to keep their delightful crunch intact.
Step 4: Add Final Touches
Finish off with fresh lime wedges on the side, ready to squeeze over your salad to add that final burst of acidity to balance the rich peanut dressing and tie all those layers of flavor together. Serve this salad chilled or at room temperature — both are perfect options that highlight the refreshing Thai-inspired flavors.
How to Serve Crunchy Cashew Thai Quinoa Salad Recipe
Garnishes
A handful of extra chopped cilantro or a few sprigs of mint on top elevates the fresh herbal notes beautifully. Toasted cashews or peanuts sprinkled just before serving will keep the salad wonderfully crunchy and visually inviting. A light dusting of sesame seeds also adds an elegant nutty finish.
Side Dishes
This salad pairs wonderfully with grilled chicken, tofu skewers, or even crispy spring rolls for a complete Thai-themed meal. It works just as well alongside a bowl of miso soup or steamed jasmine rice to turn it into a satisfying and balanced lunch or dinner.
Creative Ways to Present
Serve the salad in individual mason jars for an adorable packed lunch, or pile it high in a wide bowl for sharing at parties. You can even wrap it in rice paper to offer a fresh and portable salad roll, perfect for picnics or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the fridge for 3 to 4 days. The flavors actually develop more as it sits, making it an ideal dish to prepare a day ahead. Just toss the salad before serving to wake up the textures.
Freezing
Because of the fresh veggies and dressing, freezing this salad is not recommended. The crunchy ingredients and dressing tend to lose their vibrant texture and flavor after freezing and thawing.
Reheating
Enjoy the salad cold or at room temperature to best savor the fresh, crunchy qualities. If you prefer, gently warm the quinoa alone before mixing it back in with the dressing and veggies, but avoid microwaving the complete salad so the cashews and cabbage stay crisp.
FAQs
Can I use other nuts instead of cashews?
Absolutely! Peanuts, almonds, or even walnuts work wonderfully and add their own unique crunch and flavor. Just toast them lightly for extra depth.
Is this salad suitable for vegans?
Yes, just substitute the honey for maple syrup or agave, and use gluten-free soy sauce or coconut aminos to keep the salad completely vegan.
Can I prepare the dressing ahead of time?
Definitely! The dressing can be made up to a week in advance and stored in the fridge. Give it a good stir before using as ingredients might naturally separate.
How can I add protein to make this salad more filling?
Adding edamame, chickpeas, grilled chicken, tofu, or shrimp are excellent ways to boost protein and turn this salad into a complete meal.
What’s the best way to store this salad for meal prep?
Keep the dressing separate and toss it with the quinoa and veggies just before eating to keep everything fresh and crisp, especially if prepping a few days in advance.
Final Thoughts
I can’t recommend the Crunchy Cashew Thai Quinoa Salad Recipe enough. It’s such a bright, fresh, and joyful dish to make, especially when you want something nourishing and packed with flavor without spending hours in the kitchen. Whether you’re prepping lunch for the week or looking to wow your friends at your next gathering, this salad fits the bill perfectly. Give it a whirl and see how quickly it becomes a beloved staple in your recipe rotation!
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Crunchy Cashew Thai Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
A vibrant and crunchy Thai-inspired quinoa salad packed with fresh rainbow vegetables and tossed in a creamy peanut ginger dressing. This nutritious and flavorful salad is perfect for meal prep lunches, picnics, or parties, and can be easily customized with your favorite proteins. It offers a delightful blend of textures and tastes, making it a crowd-pleasing, healthy option.
Ingredients
Salad
- ¾ cup uncooked quinoa
- 2 cups shredded red cabbage, depending on desired crunch
- 1 red bell pepper, diced
- ¼ cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashew halves or peanuts (honey-roasted recommended)
- Optional: 1 cup edamame or chickpeas
- Fresh lime wedges, for serving
Dressing
- ¼ cup all natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon honey (use agave or pure maple syrup if vegan)
- 1 tablespoon rice vinegar or red vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil or additional sesame oil
- Water to thin dressing, if necessary
Instructions
- Cook Quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add the uncooked quinoa, return to a boil, then cover. Reduce heat to low and simmer for 15 minutes, or until all water is absorbed. Remove from heat and fluff quinoa with a fork. Transfer quinoa to a large bowl and let cool for about 10 minutes until slightly warm or room temperature.
- Prepare Dressing: In a medium microwave-safe bowl, combine peanut butter and honey or agave. Microwave for 20 seconds to soften. Add freshly grated ginger, gluten-free soy sauce or coconut aminos, rice or red vinegar, sesame oil, and olive oil. Stir vigorously until smooth and creamy. If dressing is too thick, add 1-2 teaspoons of water or olive oil to thin to your preferred consistency.
- Toss Salad: Add desired amount of dressing to the cooled quinoa and gently mix to coat evenly. You can reserve some dressing for adding at serving if preferred.
- Add Vegetables and Herbs: Fold diced red bell pepper, diced red onion, shredded red cabbage, shredded carrots, and chopped cilantro into the quinoa mixture, ensuring everything is evenly combined.
- Garnish and Serve: Sprinkle cashew halves or peanuts and diced green onions on top. Serve the salad chilled or at room temperature with fresh lime wedges on the side for a bright tangy finish.
Notes
- This salad stores well in an airtight container in the refrigerator for 3-4 days.
- It can be made a day ahead; flavors will meld beautifully by the next day.
- Customize by adding proteins such as grilled chicken, tofu, or shrimp.
- Adjust dressing quantity to taste, starting with less and adding more as desired.
- Use honey or agave/maple syrup based on dietary preference to keep the salad vegan friendly.
- For thinner dressing, add water gradually to avoid making it too runny.
