This post contains affiliate links. Please see our disclosure policy.
This crunchy cashew Thai quinoa salad is loaded with good-for-you ingredients, color and tastes so fresh. It’s gluten-free, dairy-free, and easy to adapt to be vegan-friendly which makes it a delicious option for those with different dietary restrictions.
Salad is my go-to lunch choice, so I knew this quinoa salad would hit the spot! We love making this easy Thai quinoa salad for a potluck as well as prepping it for healthy lunches all week long.
If you’re chopping and making each element yourself, this recipe can take some time. So throw on a podcast, or a favorite playlist and get chopping. But you can also easily use a few shortcuts that make this salad come together much faster (see below).
This crunchy cashew Thai quinoa salad can also easily be kept vegetarian. Just skip the chicken and you’re good to go! Quinoa packs some major protein, plus it’s filling so you really don’t need the chicken if you don’t want it.
Explore even more delicious salads by trying my favorite healthy salad recipes you can eat for any meal!
Why I ADORE This Crunchy Thai Quinoa Salad Recipe
There are so many reasons I love this crunchy cashew Thai quinoa salad salad, but mostly because it’s…
- Gluten-Free (be sure to use a GF brand of soy sauce, tamari, or coconut aminos)
- Dairy-Free
- Vegetarian/Vegan (omit the chicken)
- Protein-packed (thanks to the quinoa, edamame and chicken!)
- Filling
- Fresh
- CRUNCHY
The Best Thai Peanut Dressing
This Thai peanut dressing is SO good, it’s nearly impossible not to lick the spoon. Just the right amount of heat, sweet and tang, plus that delicious peanut goodness.
This peanut dressing comes together super quickly in a food processor and can be stored in the fridge for up to 1 week.
To make the salad dressing, you’ll need creamy peanut butter (or natural peanut butter), soy sauce, sesame oil, rice vinegar, chili paste, sugar, fresh ginger, garlic, and water.
Ingredients for Crunchy Cashew Thai Quinoa Salad
Use these simple and fresh ingredients packed with nutritional value to make your new favorite healthy salad.
💾 Would you like to save this for later?
Enter your email below and we'll email you the post right to your inbox! 📥
- Quinoa: for extra flavor, cook your quinoa in broth instead of water.
- Purple and Green Cabbage: we love to use a combination of both types of cabbage (red cabbage and green cabbage) for a more colorful salad. Cabbage holds up well in the fridge making this a meal prep friendly salad.
- Carrots: adds more color and a nice crunch to this salad. If you want to add even more color, you can also add some thinly sliced red bell pepper.
- Cilantro: fresh cilantro adds lots of flavor. You can also add some thinly sliced green onions or Thai basil.
- Edamame: adds plant-based protein to this delicious salad.
- Cooked Chicken: chicken makes this hearty salad more filling.
How to Make Thai Quinoa Salad
I love prepping this crunchy cashew Thai quinoa salad on the weekend for a quick lunch option during the week.
Make the Quinoa: Rinse the uncooked quinoa in a fine mesh strainer under cold water. Add rinsed quinoa to a medium saucepan with 2 cups of water (or broth). Bring to a simmer and cover; cook for 12 minutes or until liquid is absorbed and quinoa is tender. Fluff quinoa with a fork and set aside.
Prep the Fresh Ingredients: Combine shredded cabbage, carrots, cilantro and edamame in a large bowl.
Make the Ginger Peanut Dressing: Place all ingredients for the peanut dressing in a food processor and blend until smooth.
Combine & Serve: When ready to serve, toss the fluffy quinoa, shredded slaw blend, and cooked chicken in a large bowl. Drizzle with peanut dressing and top with peanuts, cashews, and a big squeeze of fresh lime.
Shortcut Tips
If you’re short on time or just looking to make this recipe come together a bit faster, here are some great ways to do so:
- Buy shredded cabbage and shredded carrots pre-packaged
- Buy ready-to-eat microwave quinoa
- Buy pre-cooked chicken
If you’re making this recipe for a crowd, it’s more cost-efficient to make each element yourself rather than buying many bags of shredded cabbage and carrots.
Using a food processor to shred cabbage, carrots and cilantro makes quick work of what would be a long time spent with a knife in hand.
Tools You’ll Need
Here’s what we used to make this Thai-inspired quinoa salad – our new favorite work-from-home lunch:
- Cutting board
- Chopping knife
- Food processor
- Mixing bowl
- Mason Jar
Tips for Meal Prep and Storage
This crunchy Thai peanut salad is a GREAT recipe to make ahead/meal prep. We love to prep certain elements of this recipe on Sunday and then store them separately in the fridge to combine for lunches all week long.
- Cook quinoa in your Instant Pot or on the stove
- Shred cabbage, carrots, cilantro and toss together
- Cook chicken and chop
- Make peanut dressing
Be sure to store each item separately in their own airtight container to keep things fresh.
Other Healthy Main Dish Salads
- Healthy Chicken Cobb Salad
- Teriyaki Salmon Salad (Easy 15-Minute Recipe!)
- Asian Salad with Pulled Pork
Crunchy Cashew Thai Quinoa Salad
Equipment
- Cutting board
- Chopping knife
- Food processor
- Mixing bowl
- Mason Jar
Ingredients
- 1 cup quinoa, uncooked (yields 3 cups cooked)
- 1/2 head green cabbage, shredded
- 1/4 head purple cabbage, shredded
- 2-3 large carrots, shredded
- 1 cup fresh cilantro, chopped
- 1 cup cooked edamame, steam-in-bag mukimame is so easy!
- 2 cups chopped cooked chicken
For The Peanut Dressing:
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce, gluten-free if needed
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 tablespoon sugar
- 1 knob ginger, peeled
- 1 clove garlic, peeled
- Water to thin, we usually about 2 tablespoons or so
For Serving:
- 1/2 lime, juiced
- Cashews, or peanuts
- Sesame seeds
Instructions
- Rinse quinoa in a fine mesh strainer under cold water. Add rinsed quinoa to a medium saucepan with 2 cups of water (or broth). Bring to a simmer and cover; cook for 12 minutes or until liquid is absorbed and quinoa is tender. Fluff quinoa with a fork and set aside.
- Combine shredded cabbage, carrots, cilantro and edamame in a large bowl.
- Place all ingredients for the peanut dressing in a food processor and blend until smooth.
- When ready to serve, toss cooked quinoa, shredded slaw blend, and cooked chicken (if using) in a large bowl.
- Drizzle with peanut dressing and top with cashews, sesame seeds, and a big squeeze of fresh lime juice.
How long will this salad stay fresh without adding dressing to it?
I think it stays fresh close to five or six days.
Enjoy !
Uncooked quinoa? Do you soak and sprout it first or does it soak in the dressing before you eat it?
No, you cook the quinoa according to the directions on the quinoa you buy!
For peanut allergic…could you sub almond butter for the dressing? Or what would you recommend? Thanks!
This is a great looking dish! I’m making it for company tonight – does this recipe serve 1 person? Trying to figure out how to adjust for 6 people! 😉 Thanks so much for sharing this gen!
If you want the instructions you have to click on the thing that says, “Want to make this recipe? Click here for the recipe”
I’ve been looking at the recipe for a while. I finally made it, and can’t get enough! Yummy!
So glad to hear that, Emilie! This one is one of my faves!!
Would it still be good without the soy sauce? Is there a substitution?
I’ve not tried it without soy sauce but here’s a great article on alternatives: http://wellnessmama.com/37262/soy-sauce-alternative/
Braggs Liquid Aminos is a great sub!
I use coconut aminos to replace soy sauce.
This is a great recipe. Really enjoyed it. Will definitely be making this again. This recipe is a keeper. Thanks so much for sharing.
This is DELISH!!!!!