Description
A vibrant, creamy, and crunchy vegan and gluten-free salad perfect for any occasion.
Ingredients
Scale
Salad Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups finely cut purple cabbage
- 1 cup julienned or shredded carrots
- 1 red bell pepper (capsicum), diced
- 2 green onions (scallions), thinly sliced
- 1/2 cup chopped fresh coriander (cilantro)
- 1/2 cup cashews (or peanuts)
Dressing Ingredients:
- 1/4 cup cashew butter (or peanut/almond butter)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger (or 1 teaspoon dried ginger)
- 3 tablespoons tamari (light soy sauce)
- 2 tablespoons agave (or maple syrup)
- 2 tablespoons warm water
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ½ teaspoon crushed red chili pepper (or 1 teaspoon Sriracha sauce)
Instructions
- Cook the Quinoa:
- Rinse 1 cup of quinoa thoroughly under cold water.
- Combine quinoa with 2 cups of salted water in a saucepan, bring to a boil, reduce to low heat, and simmer for 20 minutes until water is absorbed.
- Prepare the Dressing:
- In a mixing bowl, whisk together cashew butter, minced garlic, grated ginger, tamari, agave, rice vinegar, sesame oil, chili pepper, and warm water until smooth.
- Assemble the Salad:
- Combine cooked quinoa, purple cabbage, carrots, red bell pepper, green onions, and cilantro in a large bowl.
- Pour the dressing over the salad and toss gently to coat evenly.
- Add the Crunch:
- Top with cashews or peanuts for added texture and flavor.
Notes
- Toast the nuts: Toast cashews lightly to enhance their flavor.
- Use fresh ingredients: Ensure vegetables are fresh for maximum crunch and vibrant color.
- Chill before serving: Allow the salad to rest in the fridge for 30 minutes to meld the flavors.
- Customizable: Substitute nut butters and nuts as needed; add protein options like tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: vegan friendly
- Cuisine: asian
Nutrition
- Serving Size: 4
- Calories: 336
- Fat: 18.94 g
- Carbohydrates: 35.3 g
- Fiber: 5.2 g
- Protein: 9.36 g
Keywords: Asian, capsicum, carrot, cashew, cilantro, easy, favorite, gluten-free, low-carb, make-ahead, nut butter, quinoa, stove top, Thai, vegan, salad