Thai Salad with Sesame Peanut Sauce

 

Thai Salad with Sesame Peanut Sauce

Enjoy this vegan and gluten-free Thai Salad. Tossed with pineapple, carrots, and bell peppers and dressed with Spicy Peanut Sauce for a wholesome and satisfying meal that everyone will love.
Not only is this salad packed with nutrient-dense foods that will leave you feeling great, but this salad is also SUPER EASY to make. It can be made in just about 20 minutes for a wholesome and hearty midday meal. Inspired by mydarlingvegan.com
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad
Cuisine: Thai
Calories: 478
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2  cup  uncooked quinoa
  • 1/2  large red bell pepper sliced thin
  • 1  large carrot shaved or sliced thin
  • 1  cup  fresh pineapple chopped
  • 2  cup  kale loosely packed
  • 3/4  cup  edamame
  • 1/2  cup  roasted cashews
  • 1/4  cup  basil chopped
  • 2  tbsp cilantro
  • 3-4  green onions diced
  • 1  batch  Thai Peanut Sauce

Equipment

  • small pot with a lid
  • small blender

Method
 

  1. Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.
  2. While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.
  3. In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.
  4. When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.

Notes

Serving and Storing – This is a big salad. On its own, it is enough for 4 servings. It will serve 6-8 if you’re serving it as part of a larger meal. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.
Make in Advance – You can make the salad dressing up to 5 days in advance. Store it in an airtight container in the refrigerator until ready to use. The rest of the salad can be made up to 4 hours in advance for optimal freshness.