The Pioneer Woman Tasty Kitchen
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Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

5.00 Mitt(s) 15 Rating(s)15 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 5

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Level: Easy

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Description

Delicious vegan (and easily made gluten free) salad with Thai flavors and a perfect crunch. It’s even better the next day!

Ingredients

  • FOR THE SALAD:
  • 1-½ cup Water
  • ¾ cups Uncooked Quinoa
  • 1  Red Bell Pepper, Stem And Seeds Removed, Then Diced
  • ½  Red Onion, Diced
  • 1 cup Shredded Red Cabbage
  • 1 cup Shredded Carrots
  • ½ cups Chopped Cilantro
  • ½ cups Cashew Halves Or Peanuts, (honey Roasted Is Good)
  • ¼ cups Diced Green Onions
  • Fresh Lime, For A Bit Of Tang
  • FOR THE DRESSING:
  • ¼ cups All Natural Peanut Butter
  • 1 Tablespoon Honey (use Agave If Vegan)
  • 2 teaspoons Freshly Grated Ginger
  • 3 Tablespoons Soy Sauce, Gluten-free If Desired
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Olive Oil
  • Water To Thin, If Necessary

Preparation

To cook quinoa: Rinse quinoa with cold water in a mesh strainer. In a medium saucepan, bring the water to a boil. Add in quinoa and bring mixture to a boil. Cover the pan, reduce heat to low and let it simmer for 15 minutes or until quinoa has absorbed all of the water.

Remove pan from heat and fluff quinoa with fork. Place in a large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

To make dressing: Add peanut butter and honey or agave into a medium-sized microwave safe bowl. Heat in the microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

Next fold the red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

5 Comments

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stan lam on 4.17.2017

Amazing!! Looks awesome

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janetmow on 5.27.2016

This salad is just right as is. I have also made it with almond butter (instead of peanutbutter) and pistachios (instead of cashews). Delicious all ways. And it’s a stunner in the bowl — so colorful.

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Fresh Fit Kitchen | Krysten Gossard on 4.18.2016

This looks delish! I love me a good salad ! Can’t wait to try it!

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Dax Phillips on 4.30.2013

That looks awesome. Can’t wait to try it!

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Marianne on 4.22.2013

This was really tasty! I made two small modifications-I used raw cashews instead of honey roasted and almond butter instead of peanut butter.

14 Reviews

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Nickstar on 12.28.2016

Delicious salad. Tastes great with baby leaf spinach added. And goes well with BBQ honey soy chicken skewers and homemade sweet potato chips.

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Heidi Bilsborough on 3.4.2016

This is one of the best salads I’ve ever made! I used about 3T fish sauce instead of soy sauce, a few tsp chili sauce, and lots of lime juice in the dressing. Even better the next day!

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Laura on 11.20.2015

Excellent! One of my favorites and a trusted recipe since I first tried it two years ago. Everyone I’ve made it for has enjoyed.

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chefjillie on 12.11.2014

This salad is delicious. It has such a great variety of flavors and textures going on. Also, unlike a lot of other salads, this one tastes great even two days later. My sister-in-law is a vegetarian and she loved it. Thanks for a great recipe!

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Nicola on 11.12.2013

Honestly this salad is amazing.I make it all of the time.My daughter is in a sorority and she brought it to a function there and everyone was raving about it.Thank you for sharing!

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