This Thai Quinoa Salad is loaded with crunchy veggies, sweet mango, fresh herbs, hearty quinoa, and a creamy peanut dressing that pulls it all together.
author’s note
My Favorite Bakery Salad, Recreated!
I live near a local bakery that has the most incredible honey whole wheat bread, my favorite turkey bacon avocado sandwich, and a turkey bacon avocado salad I order almost every time I go.
I’ve recreated a bunch of favorites from this bakery already, but their Thai salad was never on my radar. Then one day my sister convinced me to order it, and after just one bite I had a new favorite. It is outrageously good!
While their version didn’t have quinoa, I love a good quinoa salad, so adding it felt like an easy choice. It makes the salad a little heartier and filling enough to work as lunch or dinner.
And the peanut dressing? So good. It ties everything together and adds so much flavor to every bite. This salad is seriously next level and I can’t wait for you to try it!
Ingredients In Thai Quinoa Salad
| Ingredient | Let’s Chat About It |
|---|---|
| Quinoa | Rinse well before cooking to remove bitterness. Let it cool completely before adding so the greens stay crisp. |
| Kale & Cabbage | Thinly slice the kale and massage it for a minute to soften it. Smaller shreds make a big difference here. |
| Mango, red pepper, carrots & green onions | Wait until the mango is ripe for the best sweetness and texture. Prep everything about the same size so you get a bit of everything in each bite. |
| Edamame, cilantro & cashews | Roasted, lightly salted cashews add extra flavor and crunch in this Thai Quinoa Salad. Sometimes I swap in honey-roasted cashews, which are also so good! Shelled frozen edamame cooks in just a few minutes. |
| Peanut Dressing | Blend until smooth. If needed, add an extra splash of hot water to thin the dressing. |
Featured Comment
“Took for a birthday potluck at work. Everybody loved it and wanted the recipe.”
– Sue
Quick Tip
To quickly cool quinoa, spread it on a sheet pan in an even layer and pop it in the fridge or freezer for 10 to 15 minutes. Or make it a day ahead. This Thai Quinoa Salad comes together much faster with the quinoa ready to go!
How To Make Thai Quinoa Salad
- Cook Quinoa: Follow my directions for cooking quinoa, then fluff and cool completely.
- Cook Edamame: Boil until tender, then drain well.
- Prep Produce: Thinly slice, chop, and prep the greens, veggies, herbs, and mango.
- Make Dressing: Blend everything until smooth and creamy.
- Assemble: Combine all salad ingredients in a large bowl, add dressing, and enjoy!
Storage
Keep the salad and dressing in separate airtight containers in the fridge so the salad stays crisp. Only add dressing to what you’ll eat that day.
Use Leftover Quinoa In These Recipes:
Thai Quinoa Salad
Video
Equipment
Ingredients
- 1/2 cup uncooked white quinoa
- 2 cups finely shredded kale
- 1 cup shelled edamame see note 1
- 2 cups coleslaw mix or shredded green cabbage
- 1 red pepper thinly sliced
- 1 cup matchstick carrots or shredded carrots
- 1 cup mango thinly sliced, see note 2
- 1/2 cup coarsely chopped cilantro 1/2 bunch
- 1/4 cup thinly sliced green onions 4 onions
- 1/2 cup coarsely chopped cashews I love honey-roasted!
Instructions
- Quinoa: Here's how to cook quinoa (click the link). Let cool completely before adding to the salad.
- Edamame: Bring 6 cups of water to a boil. Add 1 tablespoon salt and the shelled edamame. Cook for 2 to 3 minutes, or until tender. Drain thoroughly and set aside.
- Dressing: Add all dressing ingredients to a small blender. Season with 1/8 tsp pepper & 1/4 tsp salt. Blend until smooth and refrigerate while preparing the salad.
- Kale: Remove thick stems and very thinly slice the kale into ribbons. Rinse, then dry completely in a salad spinner. Wet kale will water down the salad. Transfer to a large bowl, add 1 tablespoon of dressing, and massage with your hands for 15 seconds until slightly softened. Let sit for 10 minutes.
- Assemble: Add cooled quinoa and toss with the kale. Add cooled edamame, coleslaw mix or cabbage, red pepper, carrots, mango, cilantro, green onions, and cashews.
- If serving the same day: Add dressing to taste (I use all of it). If meal prepping: Only dress the portion you plan to eat that day.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Took for a birthday potluck at work. Everybody loved it and wanted recipe.
Cooked quinoa in veggie broth and added dried cherries. So so good
So glad to hear this was a hit!! Thanks for the comment Sue 🙂
My housemate and I really enjoyed this recipe. Thank you so much for creating!
So glad to hear this salad was enjoyed! 🙂