Thai Salad with Ginger Peanut Sauce
A vibrant and refreshing salad featuring crunchy vegetables, sweet pineapple, and a creamy ginger peanut sauce, perfect for quick meals or potlucks.
Ingredients
Salad Ingredients
- 1/2 cup uncooked quinoa Rinse before cooking
- 1/2 large red bell pepper, sliced thin
- 1 large carrot, shaved or sliced thin
- 1 cup fresh pineapple, chopped Can substitute with canned pineapple
- 2 cups kale, loosely packed Massage to tenderize
- 3/4 cup edamame Shelled
- 1/2 cup roasted cashews For added crunch
- 1/4 cup basil, chopped
- 2 tbsp cilantro
- 3-4 pieces green onions, diced
- 1 batch Thai Peanut Sauce Recipe for sauce to be included below
Instructions
Preparation
- Bring quinoa and 1 cup of water to a boil in a pot.
- Once boiling, cover and reduce heat to a simmer for 15-20 minutes or until water is absorbed.
- Fluff quinoa with a fork and cool in the refrigerator.
- Prepare salad ingredients while quinoa cooks: massage kale and slice vegetables.
- In a small bowl, combine Thai Peanut Sauce ingredients and whisk until smooth.
- Once quinoa is cooled, toss all salad ingredients in a large bowl.
- Stir in Thai Peanut Sauce until everything is well coated and serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Keep the sauce separate until serving for best texture.