Ingredients
Scale
For the Salad
- 1 small purple cabbage – shredded
- 2 carrots – grated
- 1 red bell pepper – sliced
- 1/3 cup edamame
- 1 cucumber – sliced
- 1/3 cup scallions – finely chopped
- 1/3 cup peanuts – roughly chopped
- 1 bag of success tri-color quinoa
For the Dressing
- 1/4 cup peanut butter
- 1 tbsp rice wine vinegar
- 1 tbsp honey or maple syrup
- 1/2 tbsp toasted sesame seed oil
- 1 tbsp soy sauce or coconut aminos
- 1 tsp grated ginger
- 3 cloves garlic – grated
- 1 tbsp sriracha
- 1/2 tsp salt
- juice of half a lime
- 2 tbsp water
Instructions
For the Salad
- Add 1 bag of tri-color quinoa to the water. Bring water to boil, and cook for 10 mins without covering the lid to the pot. Once it is cooked, open the bag and quinoa to the salad bowl.
- Add all the remaining chopped and sliced veggies to the salad bowl.
For the Dressing
- Simply add all the ingredients into a bowl and whisk until it’s fully incorporated. To make things easier you can simply add all the ingredients into a blender or food processor and blend until it’s velvety smooth.
Assembly
- Pour the salad dressing over the chopped veggies and toss until everything is fully covered in that delicious dressing. You can garnish with additional chopped peanuts and scallions. Enjoy!
- Prep Time: 15
- Cook Time: 10
- Category: Salad
Keywords: Thai salad, vegan salad, gluten free salad, dairy free salad, peanut sauce, healthy, quinoa