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
- 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.
- 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
- 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
- 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.
Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee.
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.)
Julie B. Dunn
This came out great! I needed to use what I had on hand so I used green cabbage instead of purple and kale instead of snow peas. But, it was still delicious. Next time I will make it as written, and I’m sure there will be a next time.Just the right amount of dressing and very flavorable without being too sweet. you do a terrific job!
I’m excited you enjoyed it, Julie! I appreciate your review.
This was delicious and my husband and I loved it! This dish is now in our rotation of healthy salads :)
Is this 340 cals per serving or divide by 4?
Seems high for a healthy side Looks delish but calorie part is confusing to me
Julie, it says at the top serving size one salad so perhaps it’s 340 calories for the entire bowl?
This salad is so delicious! My husband and I love it!! Give enough time for the quinoa to cool completely. This salad is even better the next day. We sometimes use rice noodles instead of quinoa
Hooray! That’s great, Marlo. Thank you for your review.
This is sooo good! I’m obsessed! How long would you say it will last in the fridge after making?
Hi! This salad keeps well, covered and refrigerated, for about 4 days
Made this last night and it was spectacular! Topped mine with some mixed sprouts, chicken breast, green onions and a sprinkling of sesame seeds. Outstanding… so healthy and so satisfying. Thank you!
This has become my family’s favorite salad. My daughter’s vegetarian and this has become a go to for us. Love the peanut butter dressing and thought of using it on other salads.
I love to hear that, Liz! Thank you for sharing.
Love this recipe. Have made it multiple times. It’s a family fave for sure!! Thanks.
You’re welcome, Jacie!
This recipe is AMAZING! I give it 5 stars hands down. I didn’t have a shredder or a mandolin. I made carrot ribbons with a peeler, sliced the cabbage very thin. I added picked red onion as a garnish. Was a show stopper. Thank you! Will make again and again.
Great to hear, Amanda! I appreciate your review.
I am living in mexico and I can’t find quinoa. Would it work to substitute couscous or rice noodles and if yes,how much would I use?
You could try couscous. Let me know what you think!
This was delicious! I used a cabbage slaw instead of the individual veggies but it was fantastic! The flavours are great together.
Made this tonight and LOVED it! So crunchy and satisfying. Added about an 1/8 of a cup of fresh chopped mint and it really took it over the top. Great recipe!
I’m glad you loved it, Jessalyn!
I love every recipe on your site. I never have to worry about meal planning again. thank you Kate
You’re welcome, Yvette! I’m glad you love the blog.