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Famous Crunchy Cashew Thai Quinoa Salad {Vegan & Gluten-Free} | Ambitious Kitchen
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
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