Crunchy Thai Peanut and Quinoa Salad

$0.00 Cooking Fee
Serving Size: 1 cup
Recipe adapted from:
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in a delicious peanut sauce.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings


  • 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 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 most or 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. (Here’s how to cook millet.)
  • Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
  • In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
  • Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
  • Divide into individual bowls and garnish with peanuts.

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook0
Total Time25 minutes
Recipe Serving Size10 servings



  • 1 ½ cup quinoa
  • 3 cup water
  • 4 cup purple cabbage shredded
  • 2 cup carrot julienned
  • 1  red bell pepper julienned
  • 2 cup snow pea or sugar snap peas thinly sliced
  • 1 cup fresh cilantro chopped
  • ½ cup green onion sliced
  • ½ cup roasted peanuts chopped for garnish

For the peanut sauce:

  • ½ cup peanut butter creamy
  • 6 tablespoon tamari sauce or soy sauce
  • 2 tablespoon maple syrup or honey
  • 2 tablespoon rice vinegar
  • 2 teaspoon sesame oil
  • 2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
  • 1 lime juiced (about 3 tablespoons)
  • 1 pinch crushed red pepper

Cooking Tools Required

Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk
Reheating/Serving Instructions
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.


Calories: 266kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 3mg

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