Thai Quinoa Salad

5 from 4 votes

Thai Quinoa Salad is filled with crunchy vegetables, sweet mango, fluffy quinoa, and a creamy peanut dressing that ties it all together.

Prep Time35

Cook Time15

Total Time50

Course: Dinner, Lunch, Salad, Vegetarian

Cuisine: Healthy

Keyword: Thai Quinoa Salad

Servings: servings

Author: Chelsea Lords

Cost: $13.81

Equipment

Ingredients

Salad

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!

Dressing

1/4 cup creamy peanut butter
3 tablespoons honey
2 tablespoons olive oil
2 tablespoons hot water
1 clove garlic coarsely chopped
1-1/2 tablespoons rice vinegar
1-1/2 tablespoons reduced-sodium soy sauce
Salt and pepper

US - Metric

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.

Video

Notes

Note 1: I typically use frozen shelled edamame because it’s easier for me to find than fresh.

Note 2: I love honey mangoes (Ataulfo/yellow mangoes) in this salad. They’re sweeter, creamier, and less fibrous than regular mangoes. To tell if a mango is ripe, gently squeeze it. It should give slightly when pressed for the best flavor and texture.

Storage: This salad doesn’t sit well once dressed, so only add dressing to what you’ll eat that day. Store leftover salad and dressing separately.

Nutrition