Crunchy Thai Peanut Quinoa Salad
A rainbow of crunchy vegetables, quinoa and edamame tossed in a creamy, tangy peanut-lime dressing. Vegan, colorful and seriously addictive.
This Thai peanut quinoa salad is all about crunch and color. Shredded red cabbage, carrots, bell pepper and edamame stay crisp for days, so it is one of the best salads for meal prep.
The dressing is the star. Peanut butter, lime juice, soy sauce, ginger and a touch of maple are whisked into a creamy, tangy sauce that coats every grain of quinoa. Edamame and quinoa together make this a complete plant-based meal.
At a glance: this crunchy thai peanut quinoa salad serves 4, needs about 20 min of hands-on prep and 15 min of cooking, and provides roughly 420 calories and 17 g of protein per serving. It is naturally vegan and dairy-free.
Why you'll love this recipe
- Stays crunchy for 4 to 5 days
- Vegan with about 17 g of plant protein per serving
- A creamy, no-cook peanut dressing
- Beautifully colorful and great for sharing
About this Thai-inspired quinoa salad
This salad borrows its flavors from Thai cooking, where peanuts, lime, chili, ginger and fresh herbs are often combined to balance salty, sweet, sour and spicy notes. Instead of noodles, it uses quinoa, which keeps the salad gluten-free when made with tamari and adds extra protein.
The crunchy vegetables are the stars. Red cabbage, carrots and bell pepper stay crisp for days, edamame adds protein, and cilantro and green onions keep everything fresh. The creamy peanut-lime dressing pulls it all together.
It is a colorful, make-ahead lunch that holds up beautifully in the fridge, and it is just as good served at a barbecue next to grilled chicken or tofu.
Ingredient notes and substitutions
- Quinoa. Cook and cool the quinoa completely before mixing. Tricolor quinoa looks especially pretty in this salad.
- Red cabbage. Slice it very thinly with a sharp knife or mandoline. It stays crunchy for days and adds vivid color.
- Edamame. Shelled frozen edamame only needs to be thawed. It adds plant protein and a pleasant bite.
- Peanut butter. Natural peanut butter made with only peanuts and salt gives the best flavor. Almond butter or sunflower seed butter work for allergies.
- Soy sauce or tamari. Tamari is gluten-free. Coconut aminos are lower in sodium and slightly sweeter.
- Fresh ginger and lime. These give the dressing its brightness. Bottled lime juice lacks the same freshness.
Equipment you'll need
- A saucepan and fine-mesh sieve
- A large mixing bowl
- A sharp knife or mandoline for the cabbage
- A small bowl and whisk for the dressing
How to make it, step by step
Cook and cool the quinoa
Cook the rinsed quinoa, let it steam off the heat, then spread it out to cool. Warm quinoa would soften the cabbage and make the salad limp.
Whisk the dressing
Whisk the peanut butter with lime juice, soy sauce, maple syrup, vinegar, sesame oil, ginger and garlic. It will be thick at first; add warm water gradually until it pours easily.
Prepare the vegetables
Slice the cabbage thinly, julienne or grate the carrots and cut the pepper into strips. Thin, even pieces make the salad easy to eat and help the dressing coat everything.
Toss and top
Combine the quinoa, vegetables, edamame and herbs, pour over the dressing and toss well. Add the chopped peanuts just before serving so they stay crunchy.
Recipe
Crunchy Thai Peanut Quinoa Salad
Thai · Salads & Bowls · Vegan · Dairy-Free · High-Protein
Ingredients
- 1 cup (170 g) uncooked quinoa, rinsed
- 1 3/4 cups (420 ml) water
- 2 cups (180 g) finely shredded red cabbage
- 2 medium carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- 1 cup (150 g) shelled edamame, thawed
- 3 green onions, sliced
- 1/2 cup (20 g) chopped cilantro
- 1/3 cup (45 g) roasted peanuts, chopped
- Peanut dressing: 1/4 cup (65 g) natural peanut butter, 3 tablespoons lime juice, 2 tablespoons soy sauce or tamari, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated ginger, 1 small garlic clove (grated), 2 to 4 tablespoons warm water
Instructions
- Cook the quinoa. Simmer the quinoa with the water, covered, for 15 minutes. Rest for 5 minutes, fluff and spread out to cool completely.
- Make the dressing. Whisk the peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, sesame oil, ginger and garlic. Add warm water a tablespoon at a time until pourable.
- Prepare the vegetables. Shred the cabbage, cut the carrots and bell pepper into thin strips, and slice the green onions.
- Toss. In a large bowl, combine the cooled quinoa, vegetables, edamame and cilantro. Add the dressing and toss until everything is coated.
- Serve. Top with chopped peanuts and extra lime wedges.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Use natural peanut butter with only peanuts and salt for the best flavor and texture.
- Make sure the quinoa is completely cool before tossing, or the cabbage will soften.
- For meal prep, keep the peanuts separate so they stay crunchy.
Troubleshooting
- The dressing is too thick. Whisk in warm water a tablespoon at a time. Natural peanut butter thickens as it cools.
- The dressing is too salty. Add more lime juice and a little maple syrup to balance it.
- The salad is dry the next day. Quinoa absorbs dressing. Make a little extra and stir it in before serving.
- The peanuts are soggy. Store them separately and sprinkle on just before eating.
Variations
- Add protein. Top with grilled chicken, shrimp or baked tofu.
- Nut-free. Use sunflower seed butter and toasted pumpkin seeds.
- Noodle version. Replace the quinoa with soba or rice noodles.
What to serve with it
Serve the salad on its own as a vegan main course or alongside grilled chicken, shrimp, salmon or crispy baked tofu.
It also makes a great filling for lettuce cups or rice paper rolls, and it is a refreshing side for summer barbecues.
Make ahead and storage
Store the salad in the fridge for up to five days, keeping the peanuts and some extra dressing separately. The cabbage and carrots stay crunchy, so it is one of the best salads for weekly lunches.
Store in the fridge for up to 5 days. If the salad seems dry after a day or two, loosen with a splash of lime juice or water.
Is it healthy?
Quinoa and edamame both provide complete plant protein, and the colorful vegetables add fiber, vitamin C and vitamin A. The peanut dressing brings healthy fats and makes the salad satisfying.
Peanut butter is calorie-dense, so measure it rather than eyeballing it. Using reduced-sodium soy sauce keeps the salt in check.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Can I make the peanut dressing ahead?
Yes. It keeps in a jar in the fridge for up to a week. It thickens when cold, so whisk in a little warm water before using.
Is this salad gluten-free?
Use tamari or coconut aminos instead of soy sauce and it is completely gluten-free.
Can I serve it warm?
It is best cold or at room temperature, but you can serve it with warm quinoa if you eat it immediately.
Can I make this salad nut-free?
Yes. Use sunflower seed butter in the dressing and top with toasted pumpkin seeds.
What can I use instead of quinoa?
Brown rice, soba noodles, rice noodles or cauliflower rice all work.
Can I add chicken?
Yes. Shredded or grilled chicken makes it a higher-protein meal.
Is Thai peanut quinoa salad vegan?
Yes, as long as you use maple syrup rather than honey.
Can I make the dressing without soy sauce?
Use coconut aminos, or a pinch of salt with a little extra lime juice.
How spicy is this salad?
It is mild. Add sriracha, chili flakes or fresh Thai chili to the dressing if you like heat.
Can I serve it warm?
It is best cold or at room temperature, but warm quinoa works if you eat it right away.
Can I use frozen edamame?
Yes. Thaw it in the fridge or under cold running water. Shelled edamame needs no cooking if bought pre-cooked and frozen.
How do I cut red cabbage thinly?
Quarter the cabbage, cut out the core, and slice each quarter crosswise as thinly as possible with a sharp knife, or use a mandoline with a hand guard.
Can I make it ahead for a party?
Yes. Assemble it the day before, keep the peanuts and cilantro separate, and toss everything together just before serving.
Final thoughts
This crunchy thai peanut quinoa salad takes about 35 min from start to finish and serves 4. It is vegan, dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our salads & bowls recipes or the full recipe index.