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Thai Quinoa Crunch Salad
Fresh and crisp green salad with romaine, red cabbage, broccoli, carrots, cucumber, quinoa, mint, and Thai peanut dressing
Course
Brunch
,
Dinner
,
Lunch
,
Salad
Cuisine
Thai
Keyword
dairy free
,
gluten free
,
healthy
,
salads
,
vegan
,
vegetables
,
vegetarian
Servings
2
Servings
2
Ingredients
Salad ingredients
1
cup
shredded red cabbage
1
cup
chopped raw broccoli florets
1
cup
coarse shredded carrots
1
cup
chopped cucumber
1
cup
chopped romaine lettuce
1
cup
cooked quinoa
1/4
cup
fresh mint leaves
1/4
cup
roasted peanuts
Dressing ingredients
1/4
cup
natural peanut butter
1
tbsp
fresh lime juice
1
tbsp
low-sodium tamari or soy
2
tsp
honey
or sub agave, coconut sugar, or maple for vegan
1
tsp
finely grated ginger
1/4
tsp
crushed red pepper flakes
3
tbsp
filtered water
to thin
Instructions
in a small bowl whisk all dressing ingredients, including up to 3 tablespoons of filtered water to thin dressing to a drizzling consistency
in a large bowl combine the vegetables (cabbage though lettuce) and massage a little of the dressing in to soften
dish salad into bowls then top with quinoa, mint, peanuts and a little more of the dressing
Recipe Notes
serves two but recipe can easily be doubled for meal prep or cooking for a crowd
see blog post above for substitution recommendations
Original recipe created by Jerran Boyer
www.healthnutchefs.com