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.
Just made this and I absolutely love it.
I’m not a vegetarian or vegan but I am always looking for delicious recipes to cut down on meat. I found yours and have already shared it.
What peanut butter did you use? I don’t like to add much sugar in my diet but okay with a little bit and there’s maple syrup already added.
Hi Jamie! I just used a natural creamy peanut butter that just had peanuts as the ingredient.
Very tasty, thank you for the recipe. This is the most balanced Thai peanut dressing I have tried out of the many available on the internet and will definitely make again.
I’m glad you loved them! Thank you for your review, Katherine.
Hello Kate!! I love this recipe – I also love the soba noodle + peanut slaw recipe as well. I was wondering… would green cabbage work in this recipe as a substitute for purple? Just curious if you use purple due to a different flavor profile. Thanks in advance!
Hi Meredith! I think green cabbage would be really nice here! Hope you love it.
Another winner! Originally I thought I would need more dressing so I doubled up the peanut sauce however I didnt need to do so. The proportions in the recipe are perfect. I did have to add a little water to the peanut sauce to loosen it up- maybe it was because the peanut butter I use only contains peanuts and salt? Regardless, it was a delicious salad and we enjoyed it immensely.
Hi Vanessa! Sometimes peanut butters can vary. It sounds like you found the perfect solutions and I’m happy you loved it!
My picky eaters love this. Thanks so much, it’s healthy and I’m always looking for meat-free protein, gotta love the quinoa! And that sauce is sooooo yummy.
Love to hear that, Pat! Thank you for sharing.
I had just under 3/4 cups of quinoa, so I added half a can of garbanzo beans and was really glad I did. I think I’d throw in some micro greens and a little unsweetened coconut for garnish next time.
This was so tasty. I made this with white cabbage instead of red. As a vegan, I tend to cook the same things. This was a welcome change. Loved this crunchy, sweet, salty, savoury recipe. People are going to be so jealous of my lunch tomorrow x
Wonderful to hear you love this one and it was a great needed change!
Super delicious and easy to make summer salad! This is my new staple peanut sauce salad! Thank you so much for the awesome recipe!
This recipe was SO SO GOOD!!!
I don’t have rice vinegar but I have white wine vinegar is that ok?
Hi! You may want to add a little sugar to counter act the bitterness since apple cider vinegar has a slight sweetness to it.
Made this tonight with pasta in place of the quinoa and it was absolutely amazing! 5 star meal!
I liked the flavor of the meal but my quinoa came out mushy…not fluffy. I don’t know what I did wrong. Should I cook it without the top?
Hi Laurel, I’m sorry to hear that. Follow my how to cook quinoa, that should help!
Can almond butter be interchanged with peanut butter for those with allergies to peanuts. Thank you.
Sure, that could work here too.
Made this with whole wheat spaghetti instead of quinoa and added grilled chicken. Absolutely delicious!! I struggle with the repetition of meal prepping but I don’t think I’d ever get tired of this! Thank you.
Delicious! Sliced veggies in food processor, shook dressing in a mason jar and roasted peanuts in the toaster oven! Quick, easy and tasted like it came from a restaurant! Thanks so much for the recipe!
Wow this was amazing and so quick to throw together!!! We have found a new face the dressing was sooo good!
Hi Kate! Another winner! I crushed peanuts and almomds to garnish and this salad is amazing! I put lots of lemon on top and no salt was needed. Thank you!
You’re welcome! I’m happy you enjoyed it.
This was soo good! Wanted to eat more, but knew my stomach only tolerates so much cabbage! What else could this peanut sauce be used for?
Hi! You can use it for a salad without cabbage or my spring rolls!
Your method for cooking quinoa is foolproof. Thank you.
And this salad was awesome. I subbed kale for the snowpeas, and thinned the peanut sauce with a little more lime juice. This is a keeper!
Hi Kate,
I want to make this tomorrow but I cannot stand coriander, could I sub with basil or something else?
Thankyou,
Jo x
Hi! Sure, although the quantities might vary.
Made this last weekend to take to work for lunches. First time in a long time I’ve looked forward to a lunch meal that came from home! I also made the “sauce” a little thicker so it was a dip for my baked tofu…BONUS! Thanks for a great couple’a recipes!!
Hi,
I’m wondering has anyone tried almond butter as a substitute for the peanut butter? Thanks
Hi! You won’t get the same taste, sorry to disappoint.
I’ve used raw almond butter as a sub for peanut butter in peanut sauces and it tastes great!
I regularly substitute almond butter in this recipe, the taste is different but we still love it!
This was so amazing! I added in mango which complimented the salad so perfectly! I tried your beet and quinoa salad which was also gorgeous. I’m new to your website- just wondering which other salads would you recommend to try next- what are your personal faves?
I’m glad you loved it! Honestly, I love all my recipes, truly. I think you start your way through the list! :)
This is absolutely delicious! Tasty and filling mid week dinner for the family or a fab salad to take to a family BBQ.
This salad is phenomenal! It’s colorful and filling. I’ve made it several times to pack in lunches for the week, and it keeps well.
I used red onion rather than spring and it’s a nice extra bit of bite. Delicious and filling
Outstanding!!!! I just made this and it was so delicious. Thank you for the recipe. I used Kamut because I didn’t have quinoa.
Thank you, Darnel!
Hi! What tool did you use to cut the carrot like that?
Hi! You can use your food processor or a grater if you like.
Thai Peanut & Quinoa Salad :
I’m not seeing tahini in the ingredients list, so not sure how much to mix with the peanut butter at the start of the sauce directions.
I dont see tahini either.. see Tamar? is it supposed to be in the dressing?
Hi Tracy, I don’t use tahini in this dressing. I’m not sure what you are referencing. Let me know and I would be glad to help!
What a beautiful and tasty salad! I am trying to incorporate more vegetarian recipes into my meal planning and this will be in regular rotation. Can’t wait for leftovers at lunch tomorrow!
This makes great leftovers! Thank you for your review, Melissa.
this was excellent! you’ve been my go-to for recipes for the past year or so now and you NEVER disappoint! thank you!
You’re welcome, Elise!
I cant stop making this! Its delicious :)
Delicious! I love non-lettuce type salads that aren’t too acidic and this fit the bill. Will definitely make it again and if we ever socialize again after I’d love to take it to a social gathering.
Really loved this salad. Added a lot of other things that I had in my fridge, but the dressing was absolutely delicious. Thank you.
This salad is delicious. I had a bit of leftover fish in the fridge, so ate it with that this evening (I am not fully vegetarian). I plan to add smoked tofu and have it for lunch tomorrow.
Great for lunch prep. I do double to dressing, cause it’s so delicious.
I agree! This makes for a great lunch salad.
This turned out soooo good!! thank you for the recipe! Cheap and easy to make, excited to make again!
This was WONDERFUL! I added some oven roasted tofu as well, we loved it for dinner and will definitely make this again.
Wonderful to hear, Phoebe!
Always on rotation. Thank you for creating such a yummy flavorful healthy dish!
Love this recipe so much. When tight on time I have even used a bag of coleslaw for the cabbage/carrots and it is excellent! Will continue to recommend this one. Thank you:)
Thank you! I’m glad you love this and pass it on to others.
Excellent idea, I love the flexibility, and salads i can make and eat out of the fridge for a few days.
To make it less quimoa-heavy, I add 1 cucumber (halved and sliced), an extra pepper, some feta cheese, and I substitute half of the parsley for chopped mint.
Once, I tried tossing the chickpeas in oil and spices and toasting them in a pan. It was OK but not really worth the effort – nice when the salad was fresh, but it didn’t offer too much difference in texture after it had been refrigerated.
What can I substitute for the snow peas, please? My son is allergic to peas.
Hi Laura, you could omit and add more of another vegetable in there. Edamame could be nice too.
Thank you!
This was phenomenal! I added grilled chicken and made 4 prepped meals out of it for the week. The flavor wasn’t overbearing and everything came together nicely. I am not a fan of cilantro and debated whether to add it or not, I’m glad I went with it. I didnt even notice the soapy taste. Thanks so much for the recipe share and this one will be added to my book❤️
You’re welcome, Jennifer! I’m happy you enjoyed it.
Extremely good recipe, simple and quick. Thank you so much!
You’re welcome, Jean!
I found this to be a little bland. I think I’ll add some garlic, more ginger, some chili paste, and salt…if I make it again. My youngest thought it was great after adding a liberal amount of Siracha sauce.
I’m sorry to hear that, Anne. Thank you for your feedback!
It took a while for me to measure out as I’m British and we don’t use cup measures. I hope I did get it right. Plenty of crunch. I needed to microwave the organic crunchy peanut butter I had before chopping it up and then didn’t add roasted peanuts on top. It was really tasty and healthy with it. I will make it again.
The sauce was too thick I added oil but it never got the consistency to pour or mix properly
Hi, I’m sorry to hear you didn’t love this one. Thank you for your feedback, Pat.
I added some chicken (seasoned with salt, pepper and garlic powder then sauteed) and used a broccoli slaw bagged mix instead of the veggies because I was in a time crunch. The dressing was FAB! Great recipe – easy to throw together, healthy and super tasty.
I just cooked for lunch… Wow! This reminds me of Indonesian Gado-gado salad! But more powerful salad as it contains quinoa and much fancier, too, as they serve with stick veges, lol… Surely, I will make it again soon as my husband I almost finished the salad! Thanks for delicious recipes, always, Kate!
Hi, I was wondering if you used salted or unsalted peanut butter? I used unsalted peanut butter and now I’m wondering if I should add salt to the dressing? Thanks for your reply!
Hi, either would work but you may want to adjust your salt.
This salad is so good!! Esp on a hot sunny day. Made exactly as written and didn’t have to change a thing. I’ll definitely be adding this to our rotation. Thank you!