Crunchy Thai Peanut & Quinoa Salad
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in peanut sauce. Vegan, gluten free, and packs well for lunch.
Updated by Kathryne Taylor on August 14, 2024
I tend to keep to myself, especially in yoga class. It’s not a very social form of exercise, you know? Last year, when I walked into my usual Tuesday evening yoga class and my instructor shouted, “COOKIE AND KATE,” I froze. Kim, a regular in the class, had learned about my blog through her co-worker, and she said, “I know her! I go to yoga with her!”
Then Kim told Kristina, the teacher, and then everyone found out. Including Amie, one of my favorite instructors, who is great friends with Kate Kasbee of Well Vegan. Kate lives in Chicago and was working on a cookbook called Frugal Vegan at the time.
Through the Amie-Kate connection, I got a sneak peek at Frugal Vegan and wrote a blurb for the back cover. “Frugal Vegan offers an incredible array of fresh and simple vegan recipes. Every single one of them manages to be easy to make, affordable and accessible, too.”
Kate came to town for Amie’s birthday party, so I met her for drinks, and a giant green bug landed in her herbed green cocktail. Are you still following? I can’t make this stuff up.
Kate and I bonded over the trials and tribulations of cookbook-making, our love for our funny-looking pups (meet Rex), and the green bug experience. We practiced our half-moon poses at Amie’s backyard birthday party the next day. Maybe I shouldn’t be so shy about my work, since it opens so many fun doors.
Today, I’m sharing a delicious recipe from Frugal Vegan, featuring cabbage, carrots, green onion, snow or snap peas, and cilantro—all fresh, affordable, and loaded with nutrients and fiber. Toss all of that in an addictive homemade peanut sauce for a crisp, colorful, Thai-inspired salad. Enjoy it as a light summer dinner, and pack up the leftovers for tomorrow lunch.
The book’s recipe calls for millet instead of quinoa. I picked up all of the other ingredients at the store, while assuming that I had millet in my pantry at home. I did not, so I used quinoa instead. Millet is less expensive but quinoa has more protein, so take your pick accordingly. It’ll turn out great either way. Enjoy, and be sure to check out Kate and Katie’s book, Frugal Vegan!
Watch How to Make Thai Peanut & Quinoa Salad
Please let us know how the recipe turns out for you in the comments!
Craving more peanut goodness? You’ll love these recipes:
- Peanut Slaw with Soba Noodles
- Thai Mango Salad with Peanut Dressing
- Peanut Dipping Sauce
- Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
- Thai Panang Curry
Crunchy Thai Peanut & Quinoa Salad
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and packs well for lunch. Recipe yields 4 salads.
Ingredients
Salad
- ¾ cup uncooked quinoa or millet
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
Instructions
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water, about 10 to 15 minutes. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
Notes
Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee.
Make it vegan: Use maple syrup (or agave nectar) instead of honey.
Make it gluten free: Be sure to use certified gluten-free tamari, not soy sauce.
Recommended equipment: I used this mandoline to shred the cabbage (it’s dangerous; watch your fingers at all times!) and this julienne peeler to shred the carrots. (Those are affiliate links.)
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
So yummy and easy
Though I am a cilantro lover, I substituted Thai basil to match the palette here. Also used edamame instead of snow peas.
Balance of the dressing was just right. Thanks, Kate!
I made this salad for the first time a few weeks ago and it instantly became a go-to recipe! It is sooo healthy, crunchy, filling, comforting and insanely flavorful. I wasn’t super strict with the measured quantities for the peanut sauce, and I used this random peanut butter in our fridge that had some sugar in it. Overall it was delicious and it keeps pretty well, with the peanut sauce kept separately!
delicious and easy. Found it made 3 servings but could be because I over served.
Thank you, Sarah!
How much sauce does this make? I may just buy store bought peanut sauce if it is the same.
I’m a terrible cook. I made the vegetable lasagna and my family has now declared it one of the best things I make (out of 3). My husband and son who scoff at my vegetarianism declared the veggie lasagna to be better than meat lasagna.
We make this all the time and play around with different vegetables. And..sometimes add chicken for the meat eaters. This is one of the most satisfying recipes ever. It’s beautiful to serve.
Thank you, Sharon for sharing!
I didn’t expect for this recipe to be so good. The ingredients were bit out of my comfort zone BUT my husband and I loved it! It is so good. I find myself using your website more and more. Thanks!
I’m glad you went outside your comfort zone! Thanks for the review.
Wow! This is absolutely DELICIOUS and filling! It is the perfect amount of healthy, crunchy and satisfying. Definitely adding this to my rotation!
I love all your descriptors, Lindsay! My thoughts too. Thanks you for your review.
I made this salad for dinner last night. I really liked the flavor, color and crunch. To my surprise, my husband also really liked this salad to.
He even had seconds. I will definitely be making this again.
Hooray! That’s great, Kim. You know you have a good one then. :) I appreciate the review.
Made this tonight for dinner. It really hit the spot. My husband and I couldn’t believe how satisfying and filling it was. Definitely going to put this one in our dinner rotation.
Win! I’m happy to hear that Gretchen. Thanks so much for the review!
Yummy!!! I just made this for a bbq. Doubled the recipe and used almond butter instead of peanut butter (It’s what I had on hand). Delicious!!! And I am guessing it will be even better by this evening! It is a keeper for sure.
Almond butter works! Thank you, Kelly.
This salad is simply OUTSTANDING – tastes great and feels so healthy. The addition of the slivered snow peas is a great surprise – adds an interesting flavor that you can’t quite put your finger on because they don’t look like peas when julienned like that. The quinoa also adds a little chewiness, and the dressing is divine. Will be serving this to guests!
I’m happy you think so, Mariann! Thanks for your review.
This salad is one of my favorites and tastes amazing even without all the ingredients. I only had green cabbage and didn’t have snow peas (I just used extra cabbage and carrots) or rice vinegar and it was still super yummy! Even some of my friends who weren’t fans of quinoa ended up asking for the recipe and making it since they liked this salad so much. The peanut sauce is definitely a keeper.
Wonderful, Kateri! Thanks so much for sharing and for your review. I love to hear how you make it your own.
I used almond butter and added some shredded kale to make it a little heartier. Delicious!
Great! Thanks for the review, Lauren.
Hey! I don’t have creamy peanut butter. Would crunchy peanut butter be an okay substitute for the dressing?
I wouldn’t recommend it as it wont blend near as well and then you will have peanuts in your dressing.
I am obsessed with this salad! No wonder, since it features 2 of my favorite ingredients, cilantro and peanut. It is perfect for a crowd and keeps really well too. Many people who tasted it asked for the recipe!
That’s great! Thanks, Nathalie.
I always come back to you website for recipes. Love the layout, the pics of the yummy recipes and the way you write. I have recommended it over and over. Great work! I’m making a few of your salads today actually!
Thanks for always coming back and for your recommendations. I really appreciate the support. Thanks for the review.
Wow – I made this exactly as written (except I withheld the cilantro) and it is AMAZING. I’m not vegan or GF, but I love all of your recipes I’ve tried so far. This is one of my new favorites. Best lunch ever.
Thank you, Loren! I’m glad you still liked it without the cilantro. I appreciate the review.
I’m normally not a big fan of peanut sauce, but I think that’s only because I’ve never had a good one – wow! I was practically licking the bowl I used to make it! Thanks for another great recipe, Kate. This will be my standard lunch recipe for the indefinite future.
I’m glad this one changed your mind, Alyssa! I appreciate the review.
OMG, amazing! This is the second recipe i’ve made from your site this week. My usually critical husband described it as “restaurant quality”. Delicious.
I love to hear that! Thanks so much, Rachael.
Another winner! Absolutely delicious combination of colour, flavour, and texture. I made a big batch of this on Sunday and my housemate and I shared it all week (we kept the dressing separate til the last minute to keep everything crisp). Thanks so much for sharing your creativity and talents with us, Kate! :) xx
Great to hear, Nat! Thanks so much. I really appreciate it. :)
Made this on a hot summer day. Really delicious! The peanut sauce is fantastic. Really great flavors. And budget-friendly! With a small red cabbage, I have plenty left for a second salad – so now I’m going to make your Hot Pink Coconut Slaw!
Wonderful! Thank you, for your review.
This was delicious, and so easy to put together. I cut the cabbage by hand and used a box grater for the carrots. The sugar snap peas were a great addition – loved the crunch and light sweetness! I also added in some thinly sliced red peppers and left out the peanuts (because I forgot to add them :) ). I will definitely be making this again! Thank you!
You’re welcome, Kathy! Thanks for trying and for your review.
Really enjoyed this salad! Tasted delicious and the colors were amazing. Can’t wait to eat the leftovers for lunch tomorrow!
Leftovers, delicious! Thank you, Christina.
We absolutely loved this recipe. It is perfect for a warm summer night!
Wonderful, Molly! Thanks for your review.
Really simple to make and so tasty!
Thanks! I’m glad you thought so, Amy.
Made this tonight. I love it! Will make again for sure.
Great! Thank you, Sara.
We made this for dinner last night and it was amazing! Colorful, crunchy and delicious, my picky 13 yo devoured it and asked if we can add it to the rotation as a school lunch. This is now a summertime staple.
Great to hear, Shannon! Thanks so much for your review.
LOVE this!!! Super easy. I sometimes cheat and buy the mixed bag of cabbage and carrots so I don’t need to chop up the veggies.. Also I usually double the sauce cause it’s so good….
Sometimes you just need to do that! Thanks for sharing, Johanna.
Any suggestions for substituting the quinoa?
Millet also works here too.
Oh wow this salad is amazing!!
Thank you, Jenna!
This was delicious. My meat eating husband declared it the best salad I’ve ever made. I used edamame instead of the peas just because that’s what I had on hand and added a diced red pepper. It was a wonderful meal.
Hooray! That’s great. Thanks for sharing.
Two thumbs up. I was out of fresh ginger, and I left out the snow peas, but this is still a rocking recipe. I like the crunch of the cabbage and carrots. A tasty summer meal for a hoy July night. Delicious. Thank you.
You’re welcome, Barb!
I love this recipe! I don’t usually like raw veggies but I know they are generally better for you then cooked ones so it’s nice to find a recipe with raw veggies that I actually like. I’m going to try it with mail it to next time! I think red pepper would also be good in it.
I’m glad this salad gets you to like raw vegetables. :) I appreciate the review!
This recipe tastes fantastic!!!
Thank you, Tanya!
Another fantastic recipe! Thank you!
You’re welcome, Molly!
A-maze-ing. The vegetable mix looked so beautiful I was reticent to blend in the quinoa, so I served it separately. I followed the recipe except used regular cabbage only because that is what I had on hand. The peanut sauce was the perfect amount and really flavorful (I went heavy on the ginger). Serving the quinoa separately allowed us to blend it into the salad as desired on our plate and – surprisingly enough – it was even better once I blended it into the vegetables. This recipe hit my “board of fame” where I keep my favorite go-to meals, so I will revisit it often.
Thanks for sharing! I love the ‘board of fame.’ Happy to have this recipe on the list. :)
Do I add the dressing if I plan to store the salad in the fridge for couple of days? Thanks.. looks delicious!
Yes, you can if you like!
I’ve made this twice within a week, it is so good!
It’s crunchy peanutty goodness!
Great for lunches and dinners, super easy to make.
I agree! This is great for lunches. Thanks, Jane for your review.
This is an absolutely amazing recipe! I would drink the peanut sauce it was so good! It also came together so fast and easily. I’m definitely going to be making this again
Thank you, Carly!
The salad turned out awesome!!!
Great to hear! Thanks for the review.
I’ve made this recipe twice now to both vegetarians and non and everyone loved it. I can’t wait to make it again for more people and see what they think.
Thank you, Karen for sharing!
This was so good! I substituted seedless cucumber for the snap peas as that’s all I had. It was amazing!
Delicious! Thank you, Kim.
Absolutely love this salad! I made a big batch of it, and am eating it for lunches at work. Swapped out some of the veggies for what’s in season now. Easy to make, simple to clean up, and oh so tasty. This is definitely going into my regular rotation.
Great lunch option for sure!
Absolutely love this recipe so easy to make and so yummy too. I was wondering though if you can freeze this. Thanks :)
I don’t freeze all my recipes, unfortunately. I wouldn’t think this one would freeze very well with the salad components.
Delicious. I made the very wise decision to double this recipe and am so happy today that I have leftovers. It’s as delicious as it is beautiful. Thanks for sharing.
Just wanted to let you know that I’m making this dish for the unpteenth time tonight to take to a dinner party. It’s always a hit. My husband says it’s “restaurant quality.” Thank you so much for all of your delicious recipes and your cookbook!
You’re so sweet, Blaine! Thanks so much for your review. I’m glad it’s always a hit!
I just made this (followed the recipe to the T) and it was amazing!! Definitely making it all the time.
Love to hear that, Leah!
Amazing! Thanks for such a fabulous recipe. The sauce is to die for! I didn’t have snow peas so I subbed broccoli and I added diced avocado. Will be a repeat in my household for sure.
The sauce is so good! I’m glad you agree, Emily. Thanks so much for sharing your experience!