Thai Quinoa Crunch Salad
There’s a special kind of satisfaction that comes from a meal that is both profoundly nourishing and genuinely exciting to eat. This Thai Quinoa Crunch Salad is exactly that. It’s a vibrant bowl filled with textures and tastes that work in perfect harmony: the nutty, fluffy quinoa, the crisp shred of cabbage and carrot, the fresh hit of coriander, and the satisfying crunch of roasted peanuts. All of this is brought together by a creamy, tangy, and utterly addictive peanut dressing that you’ll want to drizzle on everything.
I’ve been making this for over 5 years, and it never disappoints. It started as my answer to boring desk lunches, but it quickly became a staple for light dinners, weekend meal prep, and even a colourful side dish for barbecues. What I adore most is how it makes you feel – energised and satisfied, without being heavy. The combination of plant-based protein from the quinoa and peanuts, alongside a rainbow of fresh veggies, makes it a powerhouse of goodness that also happens to be exceptionally delicious.
This recipe is for anyone who wants to elevate their salad game beyond limp lettuce and a basic vinaigrette. It works beautifully for those who follow a vegetarian or vegan diet, and it’s straightforward enough for even a novice cook to assemble. It’s a dish that looks as good as it tastes, with bright colours and textures that are a true feast for the eyes.
Recipe Overview
This Thai Quinoa Crunch Salad combines fluffy quinoa with a medley of finely shredded, crunchy vegetables and a rich, Thai-inspired peanut dressing. The flavour profile is a beautiful balance of savoury, sweet, and tangy, with a nutty depth from the peanut butter and a fresh lift from lime and coriander. I’ve found that letting the cooked quinoa cool completely is the key to preventing a soggy salad and ensuring every component stays crisp and distinct.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Thai Quinoa Crunch Salad
- Genuine Flavour: The dressing is the heart of this salad. It’s a wonderful blend of creamy peanut butter, savoury tamari (or soy sauce), zesty fresh lime juice, a touch of maple syrup for sweetness, and a gentle warmth from fresh ginger and garlic. It coats every ingredient without overwhelming it.
- Ready in About 35 Minutes: While the quinoa cooks and cools, you can prep all the veggies and whisk together the dressing. It’s a very efficient process that comes together smoothly.
- Flexible Recipe: Don’t have red cabbage? Wombok or savoy cabbage works just as well. You can add a handful of edamame beans for extra protein or swap the peanuts for cashews. The dressing is also lovely with almond butter.
- Great for Meal Prep: This salad is ideal for making ahead. The components hold up brilliantly in the fridge for a few days, meaning you can have a healthy, delicious lunch ready to go. It’s also a fantastic, vibrant dish to take to a potluck or gathering.
- Family Tested: This recipe always gets compliments. Even my kids, who can be wary of salads, enjoy the crunchy texture and the delicious peanut sauce. It’s a great way to get a variety of veggies onto the table.
Ingredients You’ll Need
For this recipe, using good quality, natural peanut butter makes a significant difference to the dressing. I prefer brands like Meridian or Pip & Nut, where the only ingredient is peanuts. This gives the dressing a pure, nutty flavour without any unnecessary sugars. We’re also using quinoa, a fascinating pseudocereal with a rich history in South America, prized for its nutritional profile. You can learn more about quinoa’s origins and benefits online.
- For the Salad:
- 180g quinoa, uncooked (any colour works)
- 475ml water or vegetable stock
- 2 large carrots, julienned or coarsely grated
- 1 red bell pepper, thinly sliced
- 250g red cabbage, finely shredded
- 3 spring onions, thinly sliced
- A large handful of fresh coriander, roughly chopped
- 75g roasted, unsalted peanuts, roughly chopped
- For the Peanut Dressing:
- 120g smooth, natural peanut butter
- 80ml warm water
- 60ml tamari or low-sodium soy sauce
- 60ml fresh lime juice (from about 2-3 limes)
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
Sara’s Tip: Before cooking the quinoa, I always rinse it thoroughly in a fine-mesh sieve under cold running water. This removes the natural coating called saponin, which can give it a slightly bitter taste.
How to Make Thai Quinoa Crunch Salad
The process is all about timing. We’ll get the quinoa cooking first, and while it simmers and then cools, we can prepare all the fresh, crunchy components. This makes the assembly at the end really straightforward.
- Cook the Quinoa: Rinse the 180g of quinoa well. Add it to a medium saucepan with 475ml of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed.
- Fluff and Cool: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa with a fork. Spread it out on a large baking tray to cool completely. This step is vital for a non-soggy salad!
- Prepare the Vegetables: While the quinoa is cooking and cooling, prepare your veggies. Use a mandoline for ultra-fine shreds of cabbage if you have one, or just a sharp knife. Julienne the carrots and thinly slice the red pepper and spring onions. Roughly chop the coriander and peanuts. Place all prepped veggies in a large mixing bowl.
- Make the Dressing: In a separate bowl or a jam jar, combine all the dressing ingredients: 120g peanut butter, 80ml warm water, 60ml tamari, 60ml lime juice, 2 tbsp maple syrup, 1 tbsp sesame oil, minced garlic, and grated ginger.
- Combine the Dressing: Whisk vigorously or, if using a jar, seal the lid tightly and shake until the dressing is smooth and creamy. If it seems too thick, add another tablespoon of warm water to reach a pourable consistency. What works best for me is the jar method – it emulsifies everything perfectly in seconds.
- Assemble the Salad: Once the quinoa is completely cool, add it to the large bowl with the shredded vegetables. Pour over about three-quarters of the dressing and toss everything together until well-combined.
- Serve: Serve the salad immediately, garnished with the chopped peanuts and the remaining fresh coriander. You can add an extra drizzle of the dressing over each portion. If you like to experiment with chicken dishes, a side of my Sweet Chili Chicken Recipe would pair beautifully.
Tips From My Kitchen
- Temperature Control: I cannot stress this enough: ensure your quinoa is at room temperature or even chilled before you mix it with the vegetables. Hot quinoa will instantly wilt the cabbage and pepper, and you’ll lose that all-important crunch.
- The Secret Step: I learned that if you find raw cabbage or kale a bit tough, you can “massage” it first. Place the shredded cabbage in the bowl, drizzle with just a teaspoon of the dressing or lime juice, and gently rub it with your hands for a minute. This tenderises the fibres, making it much more pleasant to eat.
- Make-Ahead: This salad is a meal-prep star. You can cook the quinoa and chop all the vegetables up to 3 days in advance. Store them in separate airtight containers in the fridge. The dressing can also be made ahead and stored in a jar in the fridge for up to a week. Just give it a good shake before using.
- Storage: Once dressed, the salad is best enjoyed within 24 hours. Store any leftovers in an airtight container in the fridge. The vegetables will soften slightly but it will still be delicious the next day.
Delicious Variations to Try
One of the best things about this salad is how easily you can adapt it to your own tastes or what you have in the fridge.
- Spicy Version: For those who like a bit of heat, add 1/2 a finely chopped red chilli or a teaspoon of sriracha to the peanut dressing.
- Vegan Option: This recipe is naturally vegan! Just be sure to use maple syrup instead of honey and tamari (which is typically gluten-free) or a vegan-friendly soy sauce.
- Different Protein: To make it even more substantial, add some protein. Crispy pan-fried tofu, shelled edamame, or chickpeas are excellent plant-based additions. For a non-vegetarian option, shredded cooked chicken, like that from my Juicy Chicken Recipe, works wonderfully.
What to Serve With Thai Quinoa Crunch Salad
While this is a fantastic standalone meal, it also plays very nicely with others. Here are a few ideas:
- Grilled Satay Skewers: Chicken or tofu satay skewers complement the peanut flavour of the salad dressing, making for a cohesive and satisfying meal.
- Fresh Summer Rolls: Serve the salad alongside some light and fresh Vietnamese-style summer rolls for a brilliant lunch or light dinner spread.
- Drink Pairing: A crisp, cold lager or a zesty glass of Sauvignon Blanc cuts through the richness of the dressing beautifully. For a non-alcoholic option, a sparkling water with a generous squeeze of fresh lime is wonderfully refreshing.
Frequently Asked Questions
Thai Quinoa Crunch Salad
Ingredients
Method
- Cook the Quinoa: Rinse the 180g of quinoa well. Add it to a medium saucepan with 475ml of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed.
- Fluff and Cool: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa with a fork. Spread it out on a large baking tray to cool completely. This step is vital for a non-soggy salad!
- Prepare the Vegetables: While the quinoa is cooking and cooling, prepare your veggies. Use a mandoline for ultra-fine shreds of cabbage if you have one, or just a sharp knife. Julienne the carrots and thinly slice the red pepper and spring onions. Roughly chop the coriander and peanuts. Place all prepped veggies in a large mixing bowl.
- Make the Dressing: In a separate bowl or a jam jar, combine all the dressing ingredients: 120g peanut butter, 80ml warm water, 60ml tamari, 60ml lime juice, 2 tbsp maple syrup, 1 tbsp sesame oil, minced garlic, and grated ginger.
- Combine the Dressing: Whisk vigorously or, if using a jar, seal the lid tightly and shake until the dressing is smooth and creamy. If it seems too thick, add another tablespoon of warm water to reach a pourable consistency. What works best for me is the jar method – it emulsifies everything perfectly in seconds.
- Assemble the Salad: Once the quinoa is completely cool, add it to the large bowl with the shredded vegetables. Pour over about three-quarters of the dressing and toss everything together until well-combined.
- Serve: Serve the salad immediately, garnished with the chopped peanuts and the remaining fresh coriander. You can add an extra drizzle of the dressing over each portion. If you like to experiment with chicken dishes, a side of my Sweet Chili Chicken Recipe would pair beautifully.
Notes
I really hope you enjoy making this Thai Quinoa Crunch Salad. It’s a recipe that’s full of life, texture, and nourishing ingredients. It’s my go-to recipe when I need something quick but impressive, and it always leaves me feeling great. Give it a try, and please let me know what you think in the comments below. I love hearing how my recipes turn out in your kitchens! Happy cooking, Sara.
