Ingredients
- Quinoa, uncooked: 1 cup
- Mixed slaw (shredded cabbage and carrots): 4 cups
- Creamy peanut butter: 1/4 cup
- Fresh lime juice: 2 tablespoons
- Low sodium soy sauce or tamari: 1 tablespoon
- Honey or maple syrup: 1 teaspoon
- Fresh cilantro, chopped: 1/2 cup
- Dry roasted peanuts, chopped: 1/4 cup
Instructions
- Step 1: Cook the quinoa according to package directions, typically combining 1 cup quinoa with 2 cups water, bringing to a boil, then simmering until all liquid is absorbed. Spread the cooked quinoa on a plate to cool completely.
- Step 2: Prepare the Thai peanut dressing by whisking together the peanut butter, lime juice, soy sauce (or tamari), honey, and 2-3 tablespoons of warm water until smooth and creamy. Add more water if necessary to achieve a thin, pourable consistency.
- Step 3: In a very large mixing bowl, combine the cooled quinoa, the mixed slaw, and half of the chopped cilantro.
- Step 4: Pour the prepared Thai peanut dressing over the quinoa and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated.
- Step 5: Garnish the salad with the remaining fresh cilantro and the chopped dry roasted peanuts immediately before serving. This salad can be served chilled or at room temperature.
Notes
- For maximum crunch, keep the dressing separate from the quinoa and slaw mix until you are ready to serve or pack the individual portions; dressed leftovers are best consumed within 48 hours.
- Since this is a refreshing crunch salad, do not attempt to reheat it; if chilled, let it sit on the counter for 10-15 minutes before serving to fully awaken the flavor profile.
- Transform this salad into a high-protein main course by topping it with grilled chicken, seared shrimp, or baked sesame tofu.
- For a vibrant boost of aroma and flavor in the dressing, microplane a teaspoon of fresh lime zest into the peanut butter mixture before adding the liquid ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American