Soups & Salads

Crunchy Thai Peanut & Quinoa Salad

Craving a salad that’s as colorful as it is satisfying? This Crunchy Thai Peanut & Quinoa Salad is a feast for the eyes and taste buds, packed with vibrant veggies, nutty quinoa, and a creamy, tangy peanut dressing.

Crisp cabbage, crunchy capsicum, and julienned carrots blend with roasted peanuts and sesame seeds to offer a delightful crunch in every bite. The peanut butter dressing brings a perfect balance of sweetness and subtle acidity, making this salad a refreshing, flavour-packed option for any meal.

Course Salad
Servings 4 persons
Preparation Time 10 minutes
Cook time 20 minutes

Ingredients for the Crunchy Thai Peanut & Quinoa Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)

½ cup Red cabbage, shredded
½ cup Green cabbage, shredded
½ cup Quiona
½ cup Yellow capsicum, julienned
½ cup English cucumber, julienned
A few Arugula leaves
½ cup Red capsicum, julienned
½ cup Carrots, julienned
¼th cup Roasted peanuts, crushed coarsely
3-4 tbsp Roasted white sesame seeds
Spring Onion chopped
Coriander leaves, chopped

Ingredients for the Salad Dressing
(1 cup = 200 ml; 1 tbsp = 15 ml)

½ cup Peanut butter
2 tbsp Kikkoman light soya sauce
1 tbsp Maple syrup or honey
1 tbsp Vinegar
1 tbsp Toasted sesame oil
½ tbsp Grated fresh ginger
1 full (Indian one) Lime Juice
1 – 2 tbsp Sriracha thai chili sauce (hot)
Salt to season as per taste
A little warm water

Instructions for the Crunchy Thai Peanut & Quinoa Salad

1 Wash, boil the quinoa in 2 cups of water. Drain and keep aside to chill.
2

Add the cooled quinoa, cabbage leaves (red and green), capsicums (yellow and red), cucumber, carrots, spring onions in a salad bowl. Keep aside to chill in the refrigerator at least for 1 hour.

3

For the salad dressing mix the peanut butter with a little warm water to thin it down. Add all the remaining dressing ingredients and chill for 1 hour. (Adjust the dressing quantities as per your taste).

4 Once chilled, add the dressing to the salad. Mix well, garnish with roasted peanuts, sesame seeds and coriander greens. Serve at once.

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