Thai Peanut Quinoa Salad



Cabbage is a volume eater’s best friend which makes it a great base for a salad or slaw.

Other than making the quinoa, this salad requires no cooking at all— just throw everything into a bowl and mix it up!

Thai Peanut Quinoa Salad

Serves: 8


  • 3/4 cup quinoa, dry

  • 1 head red cabbage, shredded

  • 1 bell pepper, diced

  • 1/4 cup red onion, diced

  • 1 cup shredded carrots

  • 1/3 cup fresh cilantro, chopped

  • 1/4 cup green onion, chopped

  • 1/2 cup peanuts, chopped

For the dressing:

  • 1/4 cup creamy peanut butter

  • 2 tsp freshly grated ginger

  • 3 tbsp low sodium soy sauce

  • 1 tbsp honey

  • 1 tbsp rice wine vinegar

  • 2 tsp sesame oil

  • 2 tbsp water, or more to thin if needed


  1. Cook quinoa according to the directions on the package.

  2. In a large bowl, combine cabbage, bell pepper, red onion, shredded carrots, cilantro, green onion and peanuts. Toss to combine.

  3. To make the dressing: Combine all dressing ingredients in a medium bowl. Whisk until mixture is smooth and creamy. If you want a thinner dressing, simply stir in additional water.

  4. 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 if you plan to serve it immediately, I would dress the salad first as the flavors of the dressing soak into the salad and add alot of flavor.


  • I used truRoots Sprouted Quinoa and Ancient Grain Medley

  • If you want to save the salad for leftovers, keep the dressing on the side.

  • For a lower fat dressing, reduce the peanut butter to 2 tbsp and add 2 tbsp of powdered peanut butter + 2 tbsp of water.

Nutrition Facts (per 1 SERVING): 220 calories, 10 g Fat, 28 g Carbohydrate, 6 g Fiber, 8 g Protein