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Thai Cashew Quinoa Salad (Gluten-Free, Vegan)

This is such a crisp and fun summer salad! I love finding new recipes with each change of the season and this one is orignially from ambitiouskitchen.com!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 people


For the Salad

  • 3/4 cup uncooked quinoa
  • 2 cups shredded red cabbage
  • 1 diced red bell pepper
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/4 cup diced green onions
  • 1 cup cashew halves
  • 1 cup edemame (opotional)

For the Dressing

  • 1/4 cup all natural peanut butter (100% peanuts in the ingrdients)
  • 2 tsp freshly grated ginger
  • 3 tbsp gluten-free soy sauce or coconut aminos
  • 1 tbsp honey (use agave or pure maple syrup if vegan)
  • 1 tbsp rice vinegar or red wine vinegar
  • 1 tsp sesame oil
  • 1 tsp olive oil or more sesame oil
  • Water to thin, if necessary


  • In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring to a boil.
  • Cover with lid and simmer on low for 15 minutes or until all of the water has been absorbed.
  • Remove from heat and fluff quinoa gently with a fork. Set aside in a large bowl to cool for about 15 minutes.
  • For the dressing: Add peanut butter and honey (or agave) to a medium microwave safe bowl and heat for 20 seconds.
  • Add in ginger, soy sauce, rice vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, stir in a teaspoon or two of water or olive oil.
  • Start by adding a small amount of dressing to the quinoa and taste. Continue adding dressing until the taste and consisstency suit your preferences.
  • Gently add in red pepper, onion, cabbage, carrots, and cilantro into the quinoa mix. Top with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.