Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free} | Recipe Cart | Recipe Cart

Ingredients

• ¾ cup uncooked quinoa
• 2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• 1/4 cup diced red onion
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (honey-roasted is good)
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang
• For the dressing:
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon gluten-free soy sauce or coconut aminos
• 1 tablespoon honey (use agave or pure maple syrup if vegan)
• 1 tablespoon rice vinegar or red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil or more sesame oil
• Water to thin, if necessary