If you’re searching for a dish that’s just as fun to eat as it is nourishing, look no further than this Crunchy Cashew Thai Quinoa Salad! Packed with colorful veggies, protein-rich quinoa, and tossed in a creamy Thai-inspired peanut dressing, it’s a vibrant, crave-worthy salad that satisfies every time—whether for lunch, dinner, picnics, or make-ahead meal prep.
Why You’ll Love This Recipe
- Ultimate Crunch Fest: Every bite bursts with a medley of crisp red cabbage, juicy bell pepper, shredded carrots, and crunchy cashew halves!
- Gluten-Free & Vegan-Friendly: Easily customizable to suit various dietary needs—just swap the sweetener in the dressing and you’re all set.
- Meal Prep Hero: Stays fresh and fabulous for days, making it perfect for work lunches, potlucks, or grab-and-go snacks.
- Flavor Explosion: The peanut-ginger dressing brings that classic, irresistible Thai-inspired tang you’ll want to drizzle on everything.
Ingredients You’ll Need
The magic of this Crunchy Cashew Thai Quinoa Salad is how a simple lineup of wholesome ingredients transforms into a riot of flavors and textures! Every component serves a delicious purpose—think vibrant colors, addictive crunch, and plenty of plant-based protein.
- Quinoa: The fluffy, protein-packed base that soaks up all the flavorful dressing and makes the salad filling.
- Red Cabbage: Adds gorgeous color and delivers that signature crunch; use as much as you like for extra texture.
- Red Bell Pepper: Sweet, juicy, and perfect for balancing the tangy, nutty flavors in the salad.
- Shredded Carrots: Brings natural sweetness and a lovely pop of orange color.
- Red Onion: A little zing and color, finely diced so it never overpowers.
- Cilantro: For herby brightness—skip it if you’re not a cilantro fan, or swap for fresh basil or mint.
- Green Onions: Adds a mild onion flavor and pretty green flecks throughout.
- Cashew Halves (or Peanuts): The oh-so-satisfying crunch and nutty flavor; honey-roasted or regular both work wonders.
- Edamame or Chickpeas (optional): Pump up the protein and make this even more hearty—either one adds soft bites amid the crunch.
- Fresh Lime: A little squeeze brings the perfect tangy finish and ties the whole salad together.
- Peanut Butter: For the creamy, luscious base of our Thai-style dressing. Natural peanut butter gives the best texture.
- Fresh Ginger: Essential for that classic Thai zing—grate it in for maximum flavor.
- Gluten-Free Soy Sauce or Coconut Aminos: Delivers deep umami and balances the sweetness of the dressing.
- Honey (or agave/maple syrup): Sweetens the dressing; swap as needed for vegan diets.
- Rice Vinegar or Red Wine Vinegar: Lends mild acidity and brightness to the dressing.
- Sesame Oil: A splash adds irresistible nuttiness and depth.
- Olive Oil (or more sesame oil): Provides a silkier, lighter mouthfeel for the dressing.
- Water: Just a touch to thin out your dressing to perfectly coat every bite.
Variations
Don’t be afraid to play with this recipe! Crunchy Cashew Thai Quinoa Salad is wildly flexible, letting you adjust the veggies, dressing, and add-ins to fit what you have on hand or your favorite flavors. Here are some of my most-loved swaps and creative twists:
- Swap Out the Protein: Use cooked tofu, tempeh, or shredded rotisserie chicken in place of—or in addition to—edamame or chickpeas for an easy protein variation.
- Pile On the Greens: Toss in baby spinach, kale, or arugula for even more freshness and volume.
- Try Different Nuts: If you’re out of cashews, roasted peanuts, sliced almonds, or crunchy sunflower seeds make tasty, allergy-friendly alternatives.
- Bump Up the Veggies: Snow peas, cucumber, or snap peas add an amazing juicy crunch and are totally at home in this salad.
- Spice It Up: Craving heat? Add a finely sliced Thai chili, some sriracha to the dressing, or a sprinkle of red pepper flakes.
How to Make Crunchy Cashew Thai Quinoa Salad
Step 1: Cook the Quinoa
Rinse your quinoa well and add it to a saucepan with water. Bring to a gentle boil, then cover and let it simmer for about 15 minutes, until the water is absorbed and the grains are tender with little spiral tails. Fluff with a fork and set aside for a few minutes so it can cool—this helps the salad stay light and fluffy.
Step 2: Make the Creamy Thai Peanut Dressing
Add peanut butter and honey (or your vegan sweetener) to a microwave-safe bowl and heat gently for about 20 seconds. This softens them for easy mixing. Stir in fresh ginger, soy sauce, vinegar, sesame oil, and olive oil—mix until completely smooth. If it’s too thick, a splash of water or extra oil turns it perfectly pourable.
Step 3: Assemble the Salad
Add cooled quinoa to a big mixing bowl and drizzle on as much dressing as you like (I start slow and build up depending on my mood). Gently fold in the cabbage, carrots, red pepper, red onion, cilantro, and green onions. If you love extra crunch, go big on the veggies!
Step 4: Add the Crunch & Finish
Top the salad generously with crunchy cashew halves (or peanuts), toss in your optional edamame or chickpeas if using, and give everything one last gentle toss. Serve chilled or at room temperature, with plenty of fresh lime wedges for a final zing!
Pro Tips for Making Crunchy Cashew Thai Quinoa Salad
- Cool the Quinoa Completely: Don’t rush this step! Slightly warm quinoa can make the veggies wilt—let it cool down so the salad is crisp and bouncy.
- Customize the Dressing: The dressing is strong and punchy—start slow and add more to taste. Any leftovers make an amazing dip for veggies!
- Chop Everything Evenly: Small, even pieces let every forkful combine all the flavors and textures—plus, it just looks stunning.
- Add Nuts at the End: Keep your cashews (or peanuts) super-crunchy by mixing them in just before serving.
How to Serve Crunchy Cashew Thai Quinoa Salad
Garnishes
A sprinkle of extra chopped cilantro, sliced green onion, or another dusting of roasted cashews makes every bowl of Crunchy Cashew Thai Quinoa Salad feel fancy and fresh. For a punch of heat and color, a dash of red pepper flakes or a few sliced chilies never go amiss!
Side Dishes
This salad is a show-stopper on its own, but it’s also lovely as part of a big spread. Pair it with crispy tofu, spring rolls, grilled chicken skewers, or a simple miso soup for a vibrant, filling meal. It’s right at home with almost any Asian-inspired plate!
Creative Ways to Present
For parties, serve Crunchy Cashew Thai Quinoa Salad in lettuce cups for a playful, hand-held appetizer. Or pile it into colorful mason jars for pretty picnic lunches or meal prep that’s ready to go—you’ll be the envy of every breakroom!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge. The flavors meld and get better over a day or two! If you want to keep the nuts super crispy, tuck them in a separate container and add just before serving.
Freezing
I don’t recommend freezing Crunchy Cashew Thai Quinoa Salad, as the fresh veggies lose their marvelous crunch and the dressing can separate upon thawing. It’s best enjoyed fresh or within several days of making.
Reheating
This salad is meant to be served chilled or at room temperature, so there’s no need to reheat. Simply give it a good stir, refresh with an extra squeeze of lime if you like, and dig in!
FAQs
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Can I make Crunchy Cashew Thai Quinoa Salad ahead of time?
Absolutely! This salad holds up beautifully for 2–3 days in the fridge. The flavors get more pronounced as it sits. For the crispiest nuts, add them just before serving rather than mixing them in advance.
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What can I use instead of peanut butter in the dressing?
If you have a peanut allergy or just want to try something new, almond butter or sunflower seed butter are both fantastic substitutes. Each brings its own unique flavor while staying creamy and delicious.
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Can I serve this as a main course?
Definitely! Thanks to the quinoa, veggies, and protein options like cashews, edamame, or chickpeas, Crunchy Cashew Thai Quinoa Salad makes a truly satisfying main dish.
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Is this salad gluten-free and vegan?
Yes! As written, it’s gluten-free (just use certified GF soy sauce or coconut aminos). For a vegan version, swap the honey for maple syrup or agave in the dressing.
Final Thoughts
This Crunchy Cashew Thai Quinoa Salad is an absolute crowd-pleaser—bright, bold, and loaded with scrumptious textures. It’s the perfect dish to bring a little sunshine to your table, and I truly can’t wait for you to try it. Happy crunching!
Print
Crunchy Cashew Thai Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing, Boiling, Simmering
- Cuisine: Thai
- Diet: Vegetarian
Description
This Crunchy Cashew Thai Quinoa Salad is a vibrant and flavorful dish that’s perfect for a light lunch or as a side. Packed with colorful veggies, protein-rich quinoa, and a zesty peanut dressing, it’s a satisfying and nutritious meal.
Ingredients
For the salad:
- 3/4 cup uncooked quinoa
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- 1/4 cup diced red onion
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/2 cup cashew halves or peanuts
- Optional: 1 cup edamame or chickpeas
- Fresh lime wedges, for serving
For the dressing:
- 1/4 cup all-natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon honey (or agave or maple syrup for vegan option)
- 1 tablespoon rice vinegar or red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water, as needed to thin the dressing
Instructions
- Cook the quinoa: In a saucepan, bring water to a boil, add quinoa, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
- Make the dressing: Heat peanut butter and honey, then add ginger, soy sauce, vinegar, and oils. Mix until smooth.
- Combine salad: Mix quinoa with dressing, then fold in veggies. Garnish with cashews and green onions.
- Serve: Enjoy chilled or at room temperature with lime wedges.
Notes
- You can customize this salad by adding your favorite vegetables or protein sources.
- The dressing can be made ahead of time and stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
