Looking for a bright, crunchy salad that’s simple to prepare and bursting with flavor? This Crunchy Thai-Inspired Quinoa Salad combines tender quinoa with crisp vegetables and a tangy peanut-style dressing for a satisfying, make-ahead meal.
This salad layers crunchy red cabbage, kale, matchstick carrots and bell pepper with protein-rich quinoa and edamame. A creamy, zesty peanut dressing—made with almond or peanut butter, citrus, and a touch of heat—pulls the whole bowl together. It’s an excellent option for lunches, potlucks, or light dinners, and it keeps well in the refrigerator, making it ideal for weekly meal prep.
Because the components hold their texture, this salad stores well for several days when kept in airtight containers. If you prefer a peanut-free or store-bought dressing option, you can substitute a sesame or avocado-oil based dressing instead of the homemade peanut dressing.
Ingredients
- 1 cup quinoa
- 1 cup red cabbage, thinly sliced
- 1 cup kale, de-ribbed and finely chopped
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced on the diagonal
- 1/2 cup cilantro leaves, roughly chopped
- 1 cup frozen shelled edamame, thawed
- 1/2 cup roughly chopped peanuts (for topping)
- 1/4 cup creamy unsweetened almond or peanut butter (for dressing)
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin the dressing, as needed)
Step-by-step Instructions
Step One: Cook the quinoa
Rinse the quinoa under cold water to remove any bitter residue. In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork and allow it to cool slightly before adding to the salad.
Step Two: Prepare the dressing
In a small bowl, whisk together the almond or peanut butter, coconut aminos (or soy sauce), rice vinegar, lime juice, sriracha, honey, sesame oil, and grated ginger. If the dressing is too thick, stir in 1–2 tablespoons of warm water until you reach a smooth, pourable consistency. Taste and adjust the balance of sweet, salty, or spicy to your preference.
Step Three: Assemble the salad
In a large mixing bowl, combine the cooled quinoa, sliced red cabbage, chopped kale, matchstick carrots, bell pepper, green onions, cilantro, and thawed edamame. Pour the dressing over the salad and toss thoroughly so every ingredient is lightly coated.
Step Four: Serve or store
Divide the salad into four portions and sprinkle each with chopped peanuts for crunch. The salad can be eaten immediately, served at room temperature, or chilled. Stored in airtight containers in the refrigerator, it will stay fresh for up to three days—perfect for grab-and-go lunches.
Recipe Notes & Tips
- Quinoa: Rinsing quinoa prevents bitterness and improves texture. Allow it to cool before mixing so the greens stay crisp.
- Peanut-free variation: Use almond butter for a nutty, allergy-friendly alternative. You can also top with roasted sunflower seeds instead of peanuts.
- Make it spicier: Increase the sriracha or add a pinch of red pepper flakes to the dressing.
- Protein boost: Add grilled chicken, shrimp, or tofu to make this a heartier main course.
- Preparation shortcut: Use pre-cooked quinoa or a store-bought sesame-style dressing if you’re short on time.
Recipe FAQs
Yes. Soy sauce works well as a substitute for coconut aminos and will give the dressing a similar savory depth.
Stored in airtight containers, the salad stays fresh for up to three days. Keep the peanuts separate if you want to preserve their crunch for longer.
Increase the amount of sriracha in the dressing, or add a little chili paste or sliced fresh chiles to the salad.
Nutrition (per serving, approximate)
Calories: 463 kcal; Carbohydrates: 56 g; Protein: 17 g; Fat: 22 g; Fiber: 10 g. Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Servings: 4. This recipe was adapted and presented by the recipe author for easy weekly meal prep and flexible substitutions. Enjoy it as a light lunch, a colorful side, or a filling vegetarian main by adding extra protein.
Looking for more salad inspiration?
Try other varieties such as lemon chicken orzo and chickpea salad, a Mexican-style chopped salad, a chicken Caesar pasta salad, or a cucumber salad with crispy chickpeas for more fresh, make-ahead options.