Crunchy Thai Peanut & Quinoa Salad Recipe

I kept tweaking my Crunchy Thai Quinoa Salad until toasted peanuts, crisp cabbage ribbons, and a tangy lime and tamarind dressing clicked into a playful balance that will make you want to read the recipe.

Ingredients

• Quinoa: complete plant protein, lots of fiber, keeps you full longer, mild nutty taste
• Peanut butter: rich in healthy fats and protein, adds creamy slightly sweet savory flavor
• Peanuts: crunchy bite, boosts protein and healthy fats, great for texture and salt
• Red cabbage: high in fiber and antioxidants, adds color and crisp, slightly peppery
• Lime juice: bright acid that gives zip, balances richness and adds fresh tang
• Soy sauce: umami salty backbone, low sodium option tames salt, deep savory balance
• Herbs: cilantro and mint add fresh, slightly citrusy coolness, they cut richness
• Cucumber: watery crunch, low calorie freshness that keeps the salad feeling light

Ingredient Quantities

• 1 cup quinoa, rinsed (yields about 3 cups cooked)
• 2 cups water or low sodium vegetable broth
• 2 cups thinly sliced red cabbage (about 4 ounces)
• 1 large carrot, grated or julienned (about 1 cup)
• 1 red bell pepper, thinly sliced
• 1 medium English cucumber, thinly sliced
• 3 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 1/3 cup creamy peanut butter (natural, unsweetened)
• 3/4 cup roasted unsalted peanuts, roughly chopped
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon honey or maple syrup
• 1 tablespoon toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 to 2 teaspoons sriracha or chili garlic sauce, to taste
• 1/4 cup crispy fried shallots or fried onions (optional)
• 2 tablespoons toasted sesame seeds
• salt and freshly ground black pepper, to taste
• 1 avocado, sliced (optional)

How to Make this

1. Rinse 1 cup quinoa well, put it in a pot with 2 cups water or low sodium vegetable broth, bring to a boil, reduce to a simmer, cover and cook about 15 minutes until water is absorbed; fluff with a fork and spread on a sheet pan or bowl to cool so it does not steam the veggies.

2. While quinoa cooks, prep the veg: thinly slice 2 cups red cabbage, grate or julienne 1 large carrot, thin slice 1 red bell pepper and 1 medium English cucumber, slice 3 green onions, chop 1/2 cup cilantro and 1/4 cup mint roughly; set aside.

3. Make the peanut dressing: in a bowl whisk together 1/3 cup creamy peanut butter, 3 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 1 tablespoon honey or maple syrup, 1 tablespoon toasted sesame oil, 1 minced garlic clove, 1 teaspoon grated fresh ginger and 1 to 2 teaspoons sriracha or chili garlic sauce; add 1 to 3 tablespoons warm water to thin to a pourable dressing and taste for salt, sweet and heat and adjust.

4. Roughly chop 3/4 cup roasted unsalted peanuts, and toast 2 tablespoons sesame seeds in a dry skillet over medium heat until fragrant, about 1 to 2 minutes; reserve a few peanuts and sesame seeds for garnish.

5. In a large mixing bowl combine the cooled quinoa with the shredded cabbage, carrot, bell pepper, cucumber, green onions, cilantro and mint; pour most of the peanut dressing over it and toss gently but thoroughly so everything gets coated.

6. Fold in about two thirds of the chopped peanuts and most of the toasted sesame seeds so you keep texture throughout, then taste and add more dressing, soy, lime, or sriracha if it needs brightness or heat.

7. Transfer to a serving bowl or platter, sprinkle the rest of the peanuts and sesame seeds on top, scatter 1/4 cup crispy fried shallots or fried onions if using, and crack fresh black pepper and a pinch of salt if needed.

8. Slice 1 avocado and arrange over the salad just before serving so it doesnt brown; you can also add extra cilantro or green onions on top for color.

9. Chill for 20 to 30 minutes if you want it colder and for flavors to meld, but let it sit no longer than a day in the fridge; store dressing separate if you think you will keep leftovers to preserve crunch.

Equipment Needed

1. Fine mesh sieve or small colander for rinsing quinoa
2. Medium saucepan with lid (about 2 to 3 qt) to cook the quinoa
3. Rimmed baking sheet or large shallow bowl to spread and cool the quinoa
4. Cutting board
5. Chef’s knife (and a small paring knife if you like)
6. Box grater or julienne peeler for the carrot
7. Large mixing bowl for tossing the salad
8. Small bowl and whisk or a jar with a lid to make and shake the peanut dressing
9. Dry skillet to toast sesame seeds and peanuts, plus measuring cups and spoons

FAQ

Crunchy Thai Peanut & Quinoa Salad Recipe Substitutions and Variations

• Quinoa → couscous, bulgur, or brown rice. Couscous is fastest and light (use about equal volume cooked), bulgur gives a chewy nutty bite, brown rice is heartier and needs longer cooking time so expect a firmer texture.
• Peanut butter → almond or cashew butter, tahini, or sunflower seed butter (for nut-free). Use same amount but taste and saltiness will change; tahini is thinner and more bitter so you might add a tsp of honey or maple to balance.
• Soy sauce / tamari → coconut aminos or liquid aminos for a gluten free, milder swap. Fish sauce adds deeper umami but use less, about half the amount, since it’s stronger.
• Roasted peanuts → roasted cashews, chopped almonds, toasted pumpkin or sunflower seeds, or even crispy roasted chickpeas. Any will keep the crunch, just roughly chop or toast briefly to boost flavor.

Pro Tips

– Cool the quinoa fast and keep the salad crisp: spread it out thin so it stops steaming the veggies and fluff with a fork, then toss a little neutral oil or lime juice into the warm grains so they stay loose instead of clumping together. If you skip this the cabbage will get soggy, trust me.

– Nail the peanut dressing: add warm water a tablespoon at a time while whisking, dont thin it too fast or you’ll water down the flavor. If you want a super smooth dressing, blitz everything in a blender or use an immersion blender, and taste for more acid or sweet at the end.

– Protect the crunch: toast peanuts and sesame seeds gently on medium heat until fragrant, but keep some whole for garnish, and always add crispy fried shallots and avocado at the last minute so they dont lose texture. You can also give the cabbage a quick massage with a pinch of salt or lime to soften it a bit if you like it less sharp.

– Plan for leftovers: keep the dressing separate when storing so the salad stays crunchy, and assemble avocado right before serving. The salad holds fine for about a day but dont let it sit longer or the herbs and cucumber start to limp.