I tend to keep to myself, especially in yoga class. It’s not a very social form of exercise, you know? Last year, when I walked into my usual Tuesday evening yoga class and my instructor shouted, “COOKIE AND KATE,” I froze. Kim, a regular in the class, had learned about my blog through her co-worker, and she said, “I know her! I go to yoga with her!”
Then Kim told Kristina, the teacher, and then everyone found out. Including Amie, one of my favorite instructors, who is great friends with Kate Kasbee of Well Vegan. Kate lives in Chicago and was working on a cookbook called Frugal Vegan at the time.
Through the Amie-Kate connection, I got a sneak peek at Frugal Vegan and wrote a blurb for the back cover. “Frugal Vegan offers an incredible array of fresh and simple vegan recipes. Every single one of them manages to be easy to make, affordable and accessible, too.”
Kate came to town for Amie’s birthday party, so I met her for drinks, and a giant green bug landed in her herbed green cocktail. Are you still following? I can’t make this stuff up.
Kate and I bonded over the trials and tribulations of cookbook-making, our love for our funny-looking pups (meet Rex), and the green bug experience. We practiced our half-moon poses at Amie’s backyard birthday party the next day. Maybe I shouldn’t be so shy about my work, since it opens so many fun doors.
Today, I’m sharing a delicious recipe from Frugal Vegan, featuring cabbage, carrots, green onion, snow or snap peas, and cilantro—all fresh, affordable, and loaded with nutrients and fiber. Toss all of that in an addictive homemade peanut sauce for a crisp, colorful, Thai-inspired salad. Enjoy it as a light summer dinner, and pack up the leftovers for tomorrow lunch.
The book’s recipe calls for millet instead of quinoa. I picked up all of the other ingredients at the store, while assuming that I had millet in my pantry at home. I did not, so I used quinoa instead. Millet is less expensive but quinoa has more protein, so take your pick accordingly. It’ll turn out great either way. Enjoy, and be sure to check out Kate and Katie’s book, Frugal Vegan!
Watch How to Make Thai Peanut & Quinoa Salad
Please let us know how the recipe turns out for you in the comments!
Craving more peanut goodness? You’ll love these recipes:
- Peanut Slaw with Soba Noodles
- Thai Mango Salad with Peanut Dressing
- Peanut Dipping Sauce
- Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
- Thai Panang Curry
Crunchy Thai Peanut & Quinoa Salad
- Author:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and packs well for lunch. Recipe yields 4 salads.
Ingredients
Salad
- ¾ cup uncooked quinoa or millet
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
Instructions
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
Notes
Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee.Â
Make it vegan: Use maple syrup (or agave nectar) instead of honey.
Make it gluten free: Be sure to use certified gluten-free tamari, not soy sauce.
Recommended equipment: I used this mandoline to shred the cabbage (it’s dangerous; watch your fingers at all times!) and this julienne peeler to shred the carrots. (Those are affiliate links.)
Meredith Youngson
I can almost TASTE how satisfying and crunchy those veggies are! You are the queen of salads. <3
Kate
Haha! Thanks, friend. That should be the title of my next book. Kathryne Taylor: Queen of Salads.
Rasma
Yum! These kinds of fresh salads are one of my favorite things about summer. I find that the main recipe is the sauce, and you can substitute different fresh veggies, depending what you bought at farmers market or are growing in your garden. With this one, I had kale and cukes in my garden, so I exchanged those for the cabbage and peas, and traded chunky peanut butter (b/c that’s what’s in my fridge) for the smooth, skipping the chopped peanuts. My family said it was as good as any salad at Whole Foods… and way cheaper. Thank you!
Kate
Definitely! This one is great for using up any produce you have on hand.
Lauren
I’m so incredibly excited to try this. I’m always on the lookout for a hearty delicious salad that satisfies my taste buds and this looks like it fits the bill!
Kate
Yes! I hope you get the chance to try it, Lauren.
Laura
This sounds so good! I’ll be making it for my lunches next week! I’ve been needing and looking for more recipes like this. Meals that I can throw together easily and that keep well in the fridge for lunches. Thank you!
Kate
Awesome! Report back on how it turns out, Laura. :)
Laura
This salad is incredibly delicious and filling! A little labor intensive without fancy tools but totally worth it. For those asking about alternatives for or the exclusion of cilantro, I left it out (forgot to buy some). The salad is so good, I don’t think I would change it at all, although the addition of kale is intriguing.
Thank you Kate for sharing the recipe. I love the salad recipes I have tried so far and am excited to try more….. and I can’t wait for fall to try some of your soup recipes!
Gwyneviere
Hi I often substitute fresh basil for cilantro, esp in salads. Works great! My son refers to cilantro as “the herb of the devil” haha.
Sara
This is just a good idea. A tasty, colourful, good idea, which is second only to sparkly good ideas on my idea hierarchy.
My scarlet kale is just coming on strong now [’twas a late planter], so I think I’ll tenderly massage some of that for this salad, too.
Kate
Garden-fresh kale sounds like an excellent addition to this salad, Sara.
Lara
I have a sister that absolutely loathes cilantro, but I know she would love everything else in this salad. Can you recommend a suitable substitute for the cilantro?
Thanks!
Pam
Hi Lara. I have a strong aversion to cilantro, too. Just leave it out. I did and the recipe was great. :-)
Lara
Thank you so much!
Gwyneviere
See my comment to Laura above :).
Lee
Looks wonderful…I want to make this (I have the appliances..LOL) could you tell me what you cut most of the veggies on and what the carrots were shredded with….I am sure it was with a food processor but I am not sure of the blades…those carrots look amazing!!!!
Kate
Hi, Lee! I shredded the cabbage on a mandoline, and julienned the carrots with a julienne peeler. You can find links to the tools in the recipe notes!
Ali
I’m not a huge fan of peanut butter/peanuts but love cashewbutter. How do you think it would taste Substituting a smooth cashew butter instead?
Kate
I think that’d work beautifully, Ali!
Cristiane Vieira
I prepared this salad for tonight’s dinner and it was absoluely delicious!!!! The peanut salce tastes amazing!
Kate
Thanks, Cristiane! So glad it turned out great.
Michellr
Made this tonight. It was fantastic.
Kate
Great! Thanks, Michelle.
Dorenda
Received my newsletter email today and knew I had to make it tonight for dinner. Tremendously delicious recipe that was quickly devoured. Making it again tomorrow!
Kate
Cool! Good to hear it was a hit, Dorenda.
Audrey
My son has a peanut allergy, would this work with almond butter instead?
Sri
Yes, I’d use cashew butter & Almond butter.
Kate
I think it would, Audrey!
Kat
Have you tried sunflower nut butter if that’s an option for him? I find it tastes so similar!
TJ's Mama
I would love a post on your pantry…your staples, your must haves. I’m sensing you have like a stockpile of quinoa!
Kate
Thanks! I discuss my on-hand items in my book, but I can certainly do a blog post about it, too.
Lea
Made this for dinner tonight when a friend came over. Even my four-year-old loved it! He is not always into raw veggies, but upon the first bite, exclaimed, “I like this! Yeah, I love it!” and had a second helping. We did leave the cilantro on the side for him. Will be making this again very soon.
Kate
Awesome! The four-year-old taste test is a tough one, so I’m glad this passed. ;)
Deborah
Sounds great. Thank you for saying how long it keeps. As the only vegetarian in the house, recipes that are for more than one that don’t keep well, or freeze, are just overlooked. Great to know that it keeps for four days.
Kate
Sure, of course! I’m cooking for one over here, so I *always* have lots of leftovers. I’m glad it’s helpful!
Ushmana
I’ve never tried peanut sauce until now, but it’s already on my cooking bucket list, after seeing this recipe. Thanks for sharing it, Kate, I bet it’s delicious!
Kate
I hope it turns out well!
Hallie
Looks delicious! Can you tell me what tool you used to shred the carrots? I have the rinkon julienne peeler, but find it is hard to shred the whole carrot. Just wondering if you used the same.
Kate
Hey, Hallie! I linked to the tools I used in the recipe notes. :)
Debraj76
Sounds like you made not one, but several sweet, new friends! I love seeing other entrepreneurial women reaching out a hand to each other…as it should be. I’ll have to check out Kate’s book (loving yours). I’ve got my eye on this salad. I’ll make it with edamame instead of snow peas to add about 4 more grams of protein per serving. Am looking forward to this!
Kate
I dig women helping women, too, and am part of lots of groups with that very goal in mind! I think you’ll love Kate’s book.
Tori//Gringalicious.com
Anything with Thai peanut flavors is going to be a favorite of mine! I could so go for some of this right now!
Kate
Thanks, Tori! I hope you get a chance to try it.
Gerry Speirs
Love the Thai flavors and all those crunchy veggies!
Kate
Me, too! I hope you get a chance to try it, Gerry.
Meaghan
This looks so good! Thanks for sharing.
Kate
I hope you get a chance to try it, Meaghan!
Maria
Count me in! Love this!
Kate
I think you will!
Jeanine
Ha, I love how you got outed at yoga! I’ll have to get this book, it looks awesome! xo
Kate
So embarrassing at the time, but I’m glad it happened! Kate’s such a good friend. You’d love her book!
Lexi @Lexi'scleankitchen
Such a perfect protein-packed meatless dish!This Peanut dressing sounds unreal!
Kate
It’s addictive, I mean it.
Lillian Betancourt
I was bragging about this salad even before trying it! I was at my local food coop shopping for the ingredients and the cashier was looking at the interesting array of produce I had. I right away told her about the blog, the other recipes I had tried and how I’ve never been disappointed, all in what seemed was one breath! She too will try this recipe! I feel like I’ve done my good deed for the day! Oh, and yes, this salad IS delicious!
Kate
Aw, thank you for sharing my blog with others, Lillian! I hope you loved the salad.
Gaby Dalkin
LOVE all of the different textures!!
Kate
YES no boring salads here!
Lindsay
This looks AMAZING! Can’t wait to try it!
Kate
Let me know how it goes!
Marjorie
This salad is DELICIOUS!!! It’s crunchy and packed with flavor.
Kate
Thanks, Marjorie! I’m glad to hear you enjoyed it.
Erin
Loving the crunch and how vibrant this salad is!
Kate
Thanks, pal! I thought it was a great, summery combination of crunchy and colorful.
James | Thyme to Mango
All those colours are just incredible – exactly what you need for a salad! And you can’t go wrong with a Thai-inspired peanut sauce!
Haya
This looks beautiful, Kate! It’ll definitely be my packed lunch for work next week. Can’t wait to try it!
carissa
Hi! What other grain do you think would work in this salad? Thank
You!
Kate
Millet! :)
Paula
Eating it right now and had to pick up my phone mid-chew to thank you. It’s delicious!
Madeline
This was to die for! Made it exactly as written. You always get the sauce to salad ratio just right!
Also wanted to let you know that I bought my close friend the cookbook for her birthday and she’s already been delighted by several recipes. It’s awesome!
Kate
Madeline, thank you so much for sharing the book with your friend! I really appreciate it. So glad you loved this recipe. :)
Jane
As soon as I read this recipe I decided to make it for dinner. It was delicious thank you for posting. I did sub sun butter and sunflower seeds for the peanuts, which worked perfectly. The sauce was thick so I just added a tablespoon of water as suggested. Love the crunch from the snow peas don’t leave them out.
Meredith S
Added edamame, substituted blanched broccolini for the cabbage, and cashews instead of the garnish peanuts. Delicious! Thanks for your inspirational recipes!
Deborah
I made this salad today, and it is delicious!! I subbed a red bell pepper for the snow peas and skipped the cilantro (not a fan of cilantro). My sister recently switched to a plant-based diet, and I sent her the link to your recipe. I think she’ll like it as much as I do!
John Lee
WOW! Sounds good. Salad is one of my favorite food. I will try this salad for next weekend. I will add spicy peanut.
Stephanie Chafee
Wow, I have been following your recipes for awhile now. I had never tried one but this one I just had to try. I LOVED IT. Thank you so much for this great recipe. I look forward to trying some other recipes as well.
Nikki
My sister made this for our Thai-themed Game of Thrones night last night and it was a MAJOR hit! Not only was the salad amazing cold and fresh, but this morning I heated the leftovers and topped them with an egg for breakfast. Thanks for the amazing recipe!
Lani
Loved this. Made with Almond butter as I have a peanut allergy. So good! But I do have a question though and it’s a silly one, how do you shred your carrots into those loooooong shreds? Thanks
Kate
Hey Lani, I used a julienne peeler! You’ll find a link to it under the recipe notes.
Katie
This is SO BOMB!!! I love it! New go-to lunch, probably forever.
Elena
This was very tasty! However, maybe it was just my soy sauce, but I would suggest adding it slowly. I thought that 3 TBS made the sauce too salty. But the creamy sauce and crunch veggies were delightful!
Kate
Hey Elena, did you use reduced-sodium soy sauce? I always recommend working with reduced-sodium so you have more control over the salt factor.
Emily
absolutely delicious – my family and i loved it!! i used cashew butter (can’t have peanuts) and cashews instead of peanuts for sprinkling on top. i will definitely be making this again and again. thank you! :D
KT
Another great salad! I’m trying to reduce my added sugar intake so I didn’t add any honey. Otherwise, I followed the recipe exactly. I didn’t miss the sugar. It really tasted wonderful.
Jen
I made this last night and LOVED IT! I used a grater to shred the cabbage and that was a mistake – it ended up really, really small pieces and turning a little brown. Not nearly as beautiful as the pictures here. So, next time (and there will be a next time) I will chop it instead.
At first I thought maybe there needed to be more sauce, but nope. It was just right. Even my carnivorous husband loved it (in fact, this is the third of your recipes we’ve made lately and he’s loved them all).
From another Kansas Citian, thanks for these amazing, delicious recipes!
christine Joy
I love this recipe so much I made it two days in a row. I am not vegetarian or vegan but I am trying to incorporate more veggies in my cooking and this works so well. It is filling without meat. I had never used quinoa before and I loved how easy it was to make. I saved some plain cooked quinoa out to feed to my granddaughter who is a year-old and she liked it mixed with a bit of applesauce.
So thank you for your efforts. I enjoy your blog and tryng new foods.
Sara
Hands down best peanut sauce ever. The salad was great too!
Zo87
I made this for lunch for the week. This recipe is amazing! So delicious and so healthy!
Kecia
Kate, this recipe was delicious (I didn’t expect anything less, though)! I loved the crunchiness of all the ingredients and the nutty flavor. It made for a healthy lunch this week!
Lizzy
It seems like every time I come to your blog, I find my new favorite recipe!!! I made this yesterday and I absolutely LOVED it. I added some sriracha for an extra kick!
As always, thanks for all the yumms!!
Maria
Two days ago, I had shredded a red cabbage, green cabbage, green onions and carrots and came to cookieandkate.com looking for a great slaw dressing. Imagine my joy at seeing this recipe on the front page! I grabbed the leftover pre-cooked quinoa from my fridge, quickly wisked up some peanut sauce and YUM! dinner was ready! I didn’t have peanuts, cilantro, or peas on hand but it was still delicious. Thanks for always being on my wavelength!
Kristina Long
I got on your website today because I’m making a vegan menu for the resort I’m working a trade for in Panama and happened to land 1st thing on your story here about where I announced to everyone in class about your blog. Haha I think you should definitely tell everyone what you do here!!!! Share your awesome gifts so everyone can eat such amazing meals. I’m going to Aime’s yoga class on September 9th. Kate Kasbee will be there promoting her cookbook, The Frugal Vegan, sharing treats from her recipes! I hope to see you there!!
Kate
Hi Kristina!! It’s so nice to hear from you. I just corrected the spelling of your name in the post. I’m adding that class to my calendar, hope to see you and hear about your adventures!! Hope Panama is treating you well. :)
Kristina Long
Aww thanks! Make sure you get a ticket. Amie has it set up on fb. It’s free though. Looking forward to seeing you!!
Adriana
Delish!! Left the quinoa on the side to give my family the choice of mixing it or not. The peanut sauce is a hit! Im thinking next time getting rice paper and make rolls with this salad then dip in the peanut sauce. Really good.
Luna
Thanks for sharing this great recipe and congrats on your new friendships!
hill
Fantastic salad! Leftovers 2 days later did not disappoint either. Still crispy and fresh tasting :) Thank you for all of your delicious recipes.
Sheila C
Just made this–oh, my goodness…so very good! Thank you!
Victoria Aronoff
The crunchy thai peanut quinoa salad is delicious! I added roasted tofu so it could be more of a main course and it worked great. Also, I didn’t have any ginger so I used minced/crushed garlic in the dressing instead. I look forward to trying it with the ginger. Also, I used crunchy peanut butter, because that’s what I had, and I think it worked to create the effect of the crumbled peanuts, which I didn’t have!! Thanks for great recipes!–Victoria
Kate
I’m glad this worked with what you had on hand, Victoria! Thanks so much for the note.
Beth
I made this for lunch today and it was delicious! I loved the quinoa mixed with the vegetables and my husband did too. I rely on your blog and cookbook every week when I plan our family’s meals; thank you so much for your wonderful recipes!
Kate
You’re welcome, Beth! I’m glad you love the blog. Thanks for commenting!
Melissa
I LOOOOVE this salad! I left out the peanuts (trying to save money on my grocery list) and I’m not big on green onions. This is filling, satisfying and yummy – not to mention pretty. I’ve been telling everyone about it. :) Thank you!!
Kate
Awesome! Thanks for sharing it, too, Melissa!
Natalie
So good! My husband scarfed his in a blink and even my super picky autistic kiddo gobbled his up! Definitely going into our regular rotation.
Kate
YES I love it when something passes the super-picky-kiddo test! Thanks, Natalie.
Tammie
Absolutely delicious! Even without the lime (I was sure there was one in the fridge)
Thanks!
Kate
Perfect! Thanks, Tammie!
Em
Yum! This took me way longer than 40 minutes (but I am a slow chopper and don’t have a mandoline), but it was worth it for all the leftovers! For more protein, I added tofu baked and basted with the peanut butter sauce. And, oh, I doubled the sauce, because happiness is having MORE of that delicousness in my fridge! Thanks, Kate!
Kate
You’re welcome, Em! And this one is definitely a put-on-a-podcast-and-chop-away recipe. I’m glad it was worth all the effort. :)
Cheryl
This salad was amazing. Everyone loved it. I will be making it over and over. Really that good!
Kate
Hooray! Thanks, Cheryl.
Kathryn
Delicious! We made this for dinner tonight, and it is so good! We went ahead and doubled the recipe even though we had not tried it before, because we knew we would want extra to take for lunch tomorrow.
I made your broccoli salad last week, and we both loved it so much that we had to arm wrestle for the small serving that was left ☺
Excited to have plenty of salad for both of us for tomorrow’s lunch!
Anne
So delicious! I forgot to buy quinoa and substituted brown rice (the round kind). I will absolutely make this again, and may try some of the substitute suggestions above depending on what’s in season. THANK YOU!
Kate
You’re welcome, Anne!
Melissa
I followed this recipe to the letter and it was completely inedible. The peanut butter flavor completely overwhelmed the dish and it was way too salty, even though I used low sodium soy sauce.
Kate
Oof, sorry to hear that, Melissa. Did you make sure to use unsalted peanut butter? That could be the culprit.
Cris
Thank you for the recipe….fabulous! My 14 year old is a finicky eater, but ate this right up!!!! We are trying to move to a plant based diet for our health and the health of the planet. So glad to have something so delicious to kick it off!
Kate
Hooray! I love all of this. Thanks, Cris!
Allison
Wow! Made this tonight and even my meat loving boyfriend was raving about it!! Thanks so much, such an amazing sauce and healthy meal!
Carrie
Ok….I just have to write a comment. I made this for the second time tonight. So good!!!! It is the healthiest and tastiest salad I have ever made. It is filling too. It will be my dinner tonight. I could eat it every day. Amazing! I can’t wait to bring it to a family gathering or potluck. Thanks so much for producing these fabulous recipes and stunning accompanying photos. Love love love!!!!
Kendra
Oh man, Kate. You did it again! This is phenomenal! It’s a much healthier version of their favorite pasta dish. What a veggie packed, gorgeous, and tasty salad! I doubled it to make leftovers for lunch and I’m sooo glad I did.
Hannah
Wow, look at all those bright colored veggies! They make for beautiful pictures, plus that antioxidant boost doesn’t hurt. I make a similar slaw but I have never tried it with quinoa. I can’t wait to try this recipe. Thanks for sharing!
Rachel
I’m clearly not the first to this party, but I’m happy to join in and let everyone know the recipe lives up to the hype. As I’ve said on other Cookie + Kate salad recipes, they are just the best. Very simple (no cooking aside from the quinoa) yet the results are rather impressive.
Missy
I’ve been obsessed with this salad lately! It’s so good, and perfect for using up the cabbage and snap peas that I have laying around (I always seem to end up with too much of those). I added broccoli and chickpeas to bulk to it up bit too.
Kate Marzolla
Tried this last night for a dinner party and it was a big hit! So stoked to enjoy the leftovers at work this week! (I purposely made a huge amount so id be able to enjoy it for lunch.)
Thank you for posting such excellent recipes!
Melissa
Just made this and it was great! I doubled the quinoa and veggies, and make 3 times the sauce, which I think was the right proportion. I couldn’t find my mandolin, so just sliced the cabbage very, very thin.
This was delicious, easy, and will make some great lunches this week after a wonderful dinner tonight.
Cindy
Hi Kate, I love your recipes! And, a BIG THANK YOU for your hard work in adding the nutritional info. I just looked at 2 recipes (including this one) and was not able to see any nutritional info?!?! This is what comes up when I click on the nutrition info link:
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Is it listed somewhere else?
Thanks!
Kate
Hi Cindy—belated apologies for the slow response. I’ve been having some issues with my nutrition provider but they should be all fixed now.
Julia C Wright
Can you use crunchy peanut butter for this recipe?
Kate
That shouldn’t pose a problem! It will just add a little more texture to an already texture-rich salad.
Tracy
I made this the other day for dinner and it was delicious! I had to swap out a few things – I couldn’t find any decent snow peas or snap peas so I used shelled edamame instead and I also didn’t have cilantro so used flat-leaf parsley. Still really tasty and that peanut sauce is so flavorful! The salad didn’t take much time to put together either. I thought the serving size was quite generous for 4 – thankfully, I had leftovers for lunch.
Kate
Great substitutions since you didn’t have some of the ingredients! Thanks for sharing!
Heather G
It’s amazing! Made a huge batch and we are eating it for lunch every day this week!
Kate
That is awesome, Heather! Happy to hear you like it! I really appreciate your review and comment.
Heather G
I actually ordered your friends new cookbook yesterday, and am ordering yours tomorrow. Thanks ladies for so many great recipes to add to our list!
Hannah Turner
This is the prettiest salad I’ve ever made. I had my doubts about the quinoa tasting flavorful enough with the vegetables. Then I poured on the peanut sauce dressing. Oh, my. Flavor explosion. Thai peanut sauce has got to be one of the best foods on the planet. I’ve forwarded the recipe to several friends.
Kate
Pretty and tasty are always great compliments! Glad you were surprise how well the quinoa was with the dressing :) I appreciate you sharing the recipe and for your review, Hannah.
Madalina
I love this salad. I’ve been pretty much making it once a week because i still have red cabbage. I add edamame to it and find it goes well. Thank you for sharing this recipe!
Kate
You are welcome! I am happy you love it, Madalina.
Karen Quist
I made this salad a few months back and it was scrumptious.
Tonight I’m making Vietnamese rice paper rolls, and decided the dressing from this salad would be perfect as a dipping sauce! I make a slight modification by replacing the honey/maple syrup with sweet chilli sauce, and I triple the ginger because I love fresh grated ginger :)
Kate
I am a big fan of ginger myself so sounds wonderful! Thank you for sharing and for your review, Karen. :)
Tom
Really good. I may up the cabbage and carrot by half a cup.
Kate
Thank you, Tom for your review!
yvesdrop
this is everything it promises to be… crunchy, flavorful, healthy..and awesome. another great recipe from this website.
thank you so much.
Kate
Great to hear! Thanks for your review. If you would want to leave a star review, I would appreciate it!
Kayla
So good!
Kate
Thank you for the review, Kayla!
Heather
I made this using millet and the millet didn’t turn out well at all for some reason. The peanut sauce was fantastic though. I will make this again using quinoa. I did use 1 cup millet with two cups water and after 20 minutes (I left it uncovered) the millet tasted bitter and uncooked (after I drained it of extra water). Totally not sure what I did wrong there. Other than that I didn’t really make any changes. Really great salad due to the sauce.
Heather
Oops I figured out what I did wrong. I took something from the wrong bin at Whole Foods :) Will make again and I’m sure it will taste much better.
Kate
Hmmm, sounds like your millet needed longer than 20 minutes since the water wasn’t all absorbed yet. I’m glad you still enjoyed it, and I know it’s awesome with quinoa!
megan
I just started eating vegetarian in November of last year. I found this site two weeks ago, started with the veggie sushi bowls, then this recipe and both were phenomenal! My husband ate two servings of this recipe he liked it so much (and he isn’t necessarily trying to eat vegetarian). I ordered your book while on vacation last week and I cannot wait to try all of the yummy recipes!
Kate
I’m happy you came across the blog and got the book! I would love to hear what you think of the book when you get it. I am sure you won’t be disappointed :) Thanks so much, Megan for your comment and review.
Caitlin
YO I LOVE THIS RECIPE!! I’ve made it two weeks in a row now. So simple and fresh. I’ve used half red cabbage and half Napa cabbage both times, and the second time I added lacinato kale and my boyfriend sautéed some tofu for the top. It’s definitely going in my rotation of dinner recipes!
Kate
Delicious!! This is a great salad, and especially right now with cabbage in season. Thanks for sharing!
Andria
This is so good! I’ve made it twice now. The second time was for today’s lunch where I ended up “sampling” more than 1/4 of the veggie / sauce mixture while the quinoa was cooling. Then proceeded to have another serving with slightly warm quinoa mixed in. So good that I couldn’t help myself!
Kate
The cooks right! I think that is a great problem to have. Thanks, Andria for your review!
rachel
Would this be okay without the sesame oil?
Kate
You will miss out on some key flavor in the dressing. It’s wonderful! If you don’t have it, you can still make the dressing. But I highly recommend keeping it in, if you can!
rachel
I toasted some sesame seeds and added that to the dressing. It tasted wonderful but I will get some sesame oil for next time :)
Anne Sasko
This salad is wonderful! The crunch of the veggies is so satisfying and the peanut sauce is just perfect!
Kate
I love the crunch too! Thank you, Anne for your review.
Meg
YUM!! This salad is colorful, filling, and delicious! I’ve made it twice now and both times my meat-loving husband has gone back for seconds. I love the crunchiness of the veggies and the peanut sauce is to die for. I can’t wait to eat the leftovers for lunch tomorrow!
Kate
The leftovers are my favorite! The flavors really come out. Thanks for the review and for sharing, Meg!
Darrien
Hi Kate,
I was wondering if I have a sesame allergy, what you would recommend to substitute the sesame oil in the peanut dressing? This recipe looks amazing and would love to try and make this!
Kate
Hi Darrien – You can substitute another neutral oil, like olive oil or something along those lines. Obviously, it won’t provide the same taste but you should still have success with the dressing. Let me know how it works for you!
Krystal Jackart
Delicious! I added some lightly steamed broccoli in place of the snap peas and used some vegetable broth to cook the quinoa, but otherwise followed the recipe exactly. It was a hit with the whole family! With it’s gorgeous colours, big flavour, nutritious and inexpensive ingredients, I think that this is going to be my new go-to contribution for potlucks!
Kate
Awesome! Thanks for sharing and for the review.
Harriet
This is my new favourite recipe! I make it at least once a week but soon as it’s finished I am already craving more.
Kate
Hooray! Thank you, Harriet. I’m glad it’s a favorite. If you want to leave a star review since you like it so much, that would be great.
Gwyneviere
I took this salad to a picnic and it was a big hit! I did add some salt to taste tho, otherwise followed recipe. Thank you!
Kate
That’s great! Thank you, for the review and comment.
Alison
This was DElicious! Will definitely make again! and again and again…..
Kate
Great! If you would want to leave a star review, Allison, that would be great. :) Glad this is one you will make again!
Alison
5 stars!!!
Angela
This is one of my new favourites -5 stars! Perfect blend of flavours. This will be a new regular salad in my kitchen.
Kate
Wonderful, Angela! Thank you for your review.
Danielle
LOVE THIS! FWIW, I use one of those cut-proof gloves when I shred the cabbage on the mandoline. :)
Kate
Thank you! That’s a great idea. Thanks for your review.