Cashew Thai Quinoa Salad with Peanut Ginger Sauce
This Cashew Thai Quinoa Salad takes only 15 minutes and is a colourful vegan meal perfect for a light lunch or dinner! Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it’s crunchy, packed with protein, and full of flavour.
Estimated reading time: 5 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 filling and super healthy. 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!
Expert Tips and FAQ
- 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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- 5 Mason Jar Salads To Meal Prep for a Week of Lunches
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!
Cashew Thai Quinoa Salad with Peanut Ginger Sauce
Thai Quinoa Salad:
- 1 large carrot, julienned
- 2 cups cooked quinoa
- 3 cups sliced Red Cabbage, (200g)
- 1 cup chopped Red bell pepper, (104g)
- 1 cup chopped green bell pepper, (104g)
- 2 cups kale, removed from stems, washed, dried and chopped
- 1/4 cup cashews, chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari or liquid aminos, or (gluten-free if needed) low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. 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!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Delicious recipe! Thanks.
You’re welcome Sue!
Delicious! Added cilantro, edamame and doubled the dressing. Thanks for this recipe!
Thanks for the kind words Sue!
Can I pour all the dressing on the salad and mix it and then divide it in containers for lunch for the week? I wasn’t sure if the salad would be okay to have the dressing on it for several days.
Hi Nancy thank you so much for reading. You could but I wouldn’t recommend it the salad would definitely be wet and lose a lot of its texture.
good for lunch . thanks
love love love this recipe ! it’s a staple now . even my neighbor requests it , there’s always so much to share 🥰
Excellent! Thank you for sharing. Love how the dressing is pantry staples.
Er meh gurd… this is a favorite go-to recipe now. Super easy and delicious. Perfect for summer because I can throw the quinoa into the instant pot and never turn the stove on for a great meal. I usually post a thousand pics of my food online and we ate this so fast, I didn’t get one. Also, leftovers are fantastic, so make a ton of it.