Thanks for sharing this refreshing, healthy salad recipe! Hey, I must ask. I discovered this recipe years ago and I still use it. Loved it, Monique! I think my husband will love it — he’s taking it for lunch today, I didn’t have cabbage, so subbed some very finely chopped kale which I’d massaged with rice bran oil and a bit of rice vinegar. Thanks for sharing this! A good substitute? Otherwise, a solid veggie option . Will have to make it again next Sunday for my lunch for the week! Thanks Pam! Love that! It was the snippet that drew me to your site! You may already be familiar with this Garden Quinoa Salad, Kale Quinoa Salad, Greek Quinoa Salad, Apple Harvest Quinoa Salad, or easy Lemon Quinoa & Chickpea Salad!. It’s absolutely perfect! Then I made it again (with the cilantro and green onions this time) but with some substitutions for dietary restrictions – swapped the quinoa for rice and used GF soy sauce. The colors in this dish are fantastic! Thank you for sharing this healthy and delicious recipe! One of the best recipe’s on the internet, very good. Amazing!! This might be the most delicious thing I’ve ever put in my mouth. Just a note to others that maybe do the same….leave the dressing off until the day you’ll eat it (this is probably obvious and maybe I just got too excited to wait). I had so many fun nights I can’t even begin to tell you. The sauce is lime, oil, ginger, red pepper flakes, peanuts and cilantro. I also use almond butter instead of peanut butter and that’s a delicious swap. 4-6 depending on if you are serving it as a main dish or a side! Glad I made lots. I made a few minor changes to the sauce: more honey to taste, added chili pepper flakes, used rice wine vinegar instead of red wine vinegar, and used powdered ginger rather than fresh. Made this tonight with my fiancé and it was delicious! Glad you guys enjoyed! LOVE this salad!! This was absolutely so delicious and fresh tasting. This salad is a crowd-pleaser! Should i use raw or roasted cashews? Perfect for meal prep lunches, picnics or parties. My cashews got a little soggy and by Wednesday I was missing the texture they originally brought to the salad. I added four thinly sliced jalapeños which adds a minor kick (be sure to de-seed if you try this). Yes please. Thank you!!! I ate a little bit as is and the rest over a bed of spinach. Love it all! I made this tonight and it was such a hit! Delicious and easily gluten-free Thai quinoa salad with a perfect crunch. So happy you love this one! I will still have to watch my choices as I have many food intolerances. I squeezed the entire lime into the dressing. A week later, he asked me to send him the life-changing cookies, and now nearly 5 years later, we’re married. Hi Sheli! And YES perfect for adding your favorite proteins. . Add in quinoa and bring mixture to a boil. I am not usually a salad lover, but this is healthy and soooooo delicious! What a great girls night recipe (it’s perfect for feeding a group). We loved it! Super easy to make (especially if you buy pre-shredded cabbage and carrots) and keeps well in the fridge. I bring it to pot-luck lunches, or outdoor gatherings, since I’m typically the only non-meat-eater. Thinking I would last a month. This salad is a crowd-pleaser! Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. In the end, the ingredients all meld together perfectly and somehow the salad just works fantastically — plus it’s filling too! we provide the Organic Quinoa Seeds.so let’s start to buy Quinoa seeds at Nourish you , My husband, who is very particular about food, said he thought this lunch was “perfect” and to “keep the recipe” lol. Whoo hoo! Thank you! I seriously can’t wait to make it – will probably be even better tasting the next day for my packed lunch! I am so glad that I found your website and there I got this beautiful recipe. Could honestly have it everyday for lunch and not get tired of it. This is BOMB. It’s awesome! Love how easy it is to prepare, too. I love that it can easily be vegan and gluten-free, and is incredibly crunch-tastic (not a word, but should be). Amazing! Just like everyone else said: this is delicious!!! I also have a blog and was wondering if I could convert it for the Thermomix and post it on my blog… It is something that I do once a month to feature another blogger? This should be just fine for a day or two before eating! I also didn’t have cabbage so just added more carrots instead. It’s my new favorite, can’t wait to make it for my husband when he gets back from his deployment . To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Can’t wait to make it! Hi Monique! Also, I will thin the sauce more next time. Delicious! Great recipe! Used a bit of chopped brocolli. It's even better the next day! Amazing!! Haha I’m so glad you love it!! This meal was a new one to try and yet again, another favorite that will be added to our weekly meal plan. One of my original, most popular recipes (still true today!) Save my name, email, and website in this browser for the next time I comment. I don’t have sesame oil on hand though, do you think it will affect the flavor of the dish if I sub another oil? Do you keep the sauce separate then so that it isn’t soggy the next day or do you mix it all in together and the next day it isn’t soggy? Mom's BBQing, but I guess you're not invited. Thank you! Truly an AK staple . There is definitely an Asian flavor profile to this vegetarian meal and the creamy peanut butter dressing with a hint of ginger is absolutely TO DIE FOR. Thank you!! Definitly feeling the need to comment. People say: if this is how good vegans eat, I could be vegan! Loved the combination of flavors! I can’t get enough of that amazing dressing. Really, really delicious… although I admit I had to make mods based on what I had on hand, such as substituting farro for the quinoa. I made this for a potluck with tahini instead of PB (allergic co-workers) and many people loved it. Many people do seem to eat it leftover but I wonder about adding the sauce in all at once? EVERYONE who tries it, LOVES it. Full of goodness and so delicious! So delicious! So happy to hear that, Carmen! I was wondering if I could buy peanut sauce instead of making the sauce. I have to restrain myself from drinking it! I am a weird blog lady that has things like cooked quinoa in her fridge, but if you don’t, you can sub whatever whole grains you do have, OR make a big batch of quinoa and save leftovers to use in future salads, quinoa … I think next time, I’ll add a bit more cabbage and bell pepper and less onion. I’d like to try it. Amazing – so happy you loved it. Such a great lunch or dinner. Had some pickled red onions and cooked salmon that we added. Thank you! I served it with Barefoot Contessa’s Lemon Chicken (from her first cookbook) and some roasted broccoli. Garnish with cashews and green onions. If you’re meal prepping, it will stay good for about 4-5 days. . Thank you for sharing! , This is my go to quinoa salad recipe! Definitely going into the rotation. Can’t wait to try this salad. I have a question: Since the edamame or chickpeas or optional are they included in the nutrition information? Thanks Monique, this is the perfect lunch meal prep recipe. With incredible recipes like yours I have remained a Vegan. I cooked my edamame and quinoa at the same time earlier in the day, came home to chop vegs (which you could also do before hand), then just added the pre-made dressing and lime juice. I would exchange it now and then for my Creamy Vegan Avocado Dressing, of course. It’s so easy to pull together too. Cooked the quinoa in coconut milk and some lime and I lightly stir fried the veggies in peanut oil to make them easier for my toddler to chew. I actually made some last night! This salad is a crowd-pleaser! Great recipe!! I’m so glad you found this one! Just wanted to say that this is one of my absolute favorite go to recipes for something quick and delicious. We packed him a to-go box and he called on my cell phone to say that he wanted the recipe! Seriously love this recipe. Here is what is stated about the salad: his Thai cashew salad recipe is incredibly scrumptious - but you won't believe just how scrumptious until you try it for yourself! Tried this tonight (found via Pinterest). I made it tonight and Tom and I LOVED it!! So added an extra pepper. Can’t do peanuts, cashews, almonds, or walnuts. Will definitely make again. Joan says: This salad looks so appealing visually and is loaded with yummy things that are good for you. So colorful, flavorful, and satisfying! Your email address will not be published. The blend of vegetables gives the salad the perfect mixture of flavors and textures. Easy but phenomenal! It was WONDERFUL. You can store your salad in a Tupperware container in the fridge for 5 days. Pinterest brought me here, and I happened to have all the ingredients except some veggies, that I easily replaced. Happy to hear that you share it with others, too . This is a great salad recipe to accompany any meal, but it is especially delicious alongside other Thai food favorites such as Thai vegetable spring rolls, pumpkin and sweet potato curry, and carrot soup with ginger and lemongrass. Super super good! Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. Honestly I am not a salad fan, and couldnt say that I would have a Quinoa salad that would satisfy as a meal but I was definitely wrong. Used bagged coleslaw that I had in the fridge, and chunky all-natural peanut butter. Thanks Monique for being so helpful! Thanks for sharing and we will definitely make it again. I made this with some leftover purple cabbage and Trader Joe’s miso-carrot-ginger dressing. Amazing!! Be warned… I suffer from vacation hangovers, I feel like the first few days post-vacation are just the hardest and everything seems terrible and you wonder how you EVER survived… then eventually you start thinking of the next vacation, even if it’s just an upcoming weekend . Definitely a keeper! I made this this morning and ate it for breakfast. Absolutely love this salad! I’m new here. I was blown away by the flavor and texture combination in this recipe! Amazing!! Had lots of jealous questions at work….This is a game-changer of a salad. Every time we were blown away at how much we loved them all! I toasted the cashews and the lime was a lovely addition. Served with poached chicken. Definitely add sesame seeds as a garnish if you’d like. I found this amazing recipe through Pinterest and made it the same day…… I NEVER do that, and I’m SO glad I did. What a lovely story of how you two met! Thank you for the inspiration! Divine. To cook quinoa: Rinse quinoa with cold water in mesh strainer. Thanks for your note! Thank you so much! Perfect for meal prep lunches, picnics or parties. Just pinned this for later…Cannot wait to make this!! This is a delicious dish! Of course, I eliminated the wraps and noodles so you had ingredients that were also super easy to find at any supermarket or market. Used radishes instead of red cabbage because I had some at home and it was great (: I just saw this on Pinterest and had to come take a peek. So happy you found (and loved) this one one of my fav lunches! One of my absolute favorites. The flavor is delicious and I absolutely love it. . Absolutely delicious, I’ve made this twice now in the last week, once at home and my husband loved and then for a work function when we had to bring in a dish. Pinned it. This salad is literally the only quinoa salad I absolutely LOVE. Addictive. I’ve been reading through the comments trying to find the same answer. I do replace the Red Wine Vinegar with Rice Wine Vinegar (more authentic Asian). People are always so curios to know what a vegan eats (like it’s such a mystery) and I am so stoked to share recipes like this. I’ve never had it for breakfast but might have try it with an egg on top . I’m so glad everyone loved it! To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. No way! I just made this last night and it is a keeper. I will definitely make this again. And maybe add some bean sprouts on the top for a garnish. I haven't had alot of time to browse your website yet, but from what I have seen so far…I am loving it! So happy to hear that! Would you let us know if we should add them? I subbed normal cabbage for the red cabbage as I didn’t have any and forgot to add the Cashews and still SO good. This is the most gorgeous salad ever! Hope you find some more recipes here that you love! This salad is totally awesome! The kids loved it (and had leftovers for lunch), the vegans made a meal of it, and the carnivores ate it as a side dish with grilled chicken. I made it today and loved it. i love quinoa it has the perfect balance of carbs and protein unlike pasta or rice which is mostly carbs. Funny thing: my mom won’t eat anything from our kitchen or blog, she says “ew.” No joke. So happy you found this one too one of my fall time favorites (and those additions sound delicious!). Amazing! I was excited to try this….so excited that I forgot to buy the cabbage at the store. looks delicious! My husband and I have this recipe for dinner about once a month. It’s also a great recipe for lunchs because the cabbage really soaks up flavour overnight in the fridge, but the nuts do get slightly soggy. The first step in making this salad is to make the quinoa. I am so glad we found this recipe on Pinterest. Minoque~Just wanted to let you know this recipe was delicious! xoxo. Just made up a huge bowl of this salad (added some celery for extra crunch) and I literally cannot stop eating it. It came immediately to mind when I thought of a quick lunch/dinner, except transformed into this Thai Quinoa Salad. this was so delicious and filling! Got to try the blondies, the Chicken Chickpea Chopped Salads, oh and… and… and !!!! The PEANUT Sauce! Super yum I must say! Perhaps the vegans who commented are still learning or subbed something else like maple syrup or agave nectar to make it vegan. I’ve made this recipe multiple times now. This recipe is very good for health and tasty also. It’s one of my absolute favorite salads, too. Loved all the flavors and textures. Just made this salad and could sit down and eat the whole bowl. I was blown away by your baking recipes but this is so good! The layers of flavor, the colors and crunchiness will make this dish our summer fav. I’m glad you loved this one! Awesome, delicious, amazing… just discovered your blog today and tried this recipe tonight. Happy to hear that you liked this one. My 7 and 8 years old daughters liked it even. We try to incorporate fresh raw ingredients in all our dinners, and this recipe really hits the mark! It was great! I’ve made this twice now and it’s so delicious! Thank you! Serve chilled or at room temperature with lime wedges, if desired. Made it on Sunday for lunches at work the upcoming week. I don’t like onions or red peppers so I left them out and it was still so good. Thai Quinoa Salad by Foodie Crush. Thank you! I doubled the recipe so we can eat this for lunches this week – it’s so good. Thank you!!! SO happy to hear that, Lauren! is this a "ready to eat" sa;lad or do you have to let it sit for better flavor? Hiding in the back of the refrig so my husband won’t eat it. I too a picture but don't know how to post it here. I made this for a dinner party last week and it was a huge hit! I’m an AK follower, so I don’t know how I just came across this salad now! Thanks for sharing! Thank you =D. Sometimes to just check on the ingredients when I'm making the salad, but most often to send it along to people who ask me where I got it! Best leftovers too. Even my kids 5, 5 and 8 will eat it up. Love your blog. Thank you for this great recipe. This looks amazing! Thanks for the great recipe. I add chicken to it for extra protein and I use regular soy sauce. You literally dump it all into a bowl, pour the dressing over, and mix. But your site seems to be the first site that has inspired me enough to really get started. The main adjustments I made here from my Spring Rolls were using kale instead of lettuce, and adding cashews and quinoa. Thanks! So glad you love it! Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first. Thank you so much! Third time we've made it and it is perfect each time! I’m a hippy at heart…this recipe and the ingredients called to me. I added some cucumbers since they were there. This looks soooo delicious, and I am heading out to the store soon to get the ingredients to make for dinner, YUM!!! I didn’t have cilantro or green onions and it still tasted yummy. Hope you find some new favs here . The dressing is perfect for adapting . I love these recipes! It tastes kind of like an Indian chaat. I decided to try rinsing the cooked quinoa. Recently found Ambitious Kitchen and I am so glad I did. Didn't have all the ingredients for the dressing so I used a bottled peanut sauce. I like this salad with regular roasted cashews – I also lovee it with those super spicy, flavor-loaded Thai cashews from Trader Joe’s! And noted on the sodium I will definitely do my best! Are the ingredients for 1 serving or 6? FYI: I told him about the life-changing cookies and I think he was sold. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Thank you for the tasty recipe! I made this recipe during the CO-VID isolation, so I had to modify with ingredients that I had on hand. Something acidic, like lime or lemon juice. I added soybeans and chicken to make it a very substantial meal for my family. Yes, I do. Add all the ingredients together in a bowl. I’ve featured it on my ‘antioxidant challenge recipe roundup’ list for red cabbage. Thank you so much for this recipe! This salad it so, so good. I cant wait to try yours! The Peanut Ginger Sauce can be stored in the fridge and covered in saran wrap or in a small mason jar. Quinoa tossed with a medley of fresh, crunchy veggies and drizzled with a delicious peanut sauce. Made this for dinner tonight and I like it so much I’m making it for guests on Friday and then again in a couple of weeks… haha! Tips For Making Crunchy Cashew Thai Quinoa Salad. I buy edamame frozen, already shelled, and just boil them for a few minutes like you would boil peas. Thank you for this fantastic recipe. This looks delicious! Thank you! Hope she loves this one – you’ll have to let me know how she likes it . A.M.A.Z.I.N.G!!!!! Perfect balance of flavors. Great salad! Cashew salad can be put together in just 15 minutes but tastes like you spent a lot longer making it. just made this and it is SOOO tasty. Didn’t have peanut butter so tried with PB2 powder and flavor was still delicious! For those of you who don’t know, this recipe is one of the most popular recipes on the ambitious kitchen! I am in love with your blog! The leftovers were better, especially with a little sriracha . Seriously addicting, seriously good! I made it four times now.. Looks like a winner I have to try soon! It's about having the confidence to do what we were made to do. Made this for supper…with a few changes based on the current fridge holdings. quick question,I hope you haven’t already answered this some where else. Made this two weeks ago and enjoyed it so much I am making it again today. I had to make a meal that would make kids, vegans, and carnivores happy. Delish! Even my husband (who won’t touch anything with the word salad in the title, loved it! Then poured into a jar and added the oil and melted peanut butter and shook.. For salad, no nuts so used small can of peas and they weren't mushy, and added chopped spinach stems for crunch and toasted sesame seeds (no sesame oil). Squeeze half a lime over it if desired to add a touch of … What I really need to do is to come to grips with reality and accept that there are no more margs or FroYo in my near future. this looks awesome! Pinning!!! [email protected]. http://www.eat8020.com. This Cashew Thai Quinoa Salad is a colourful, crunchy vegan meal perfect for a light lunch or dinner! I’ll definitely make it again. Thanks for this awesome sharing. I always make more dressing than called for by ratio because I think it’s dry otherwise (and it’s that good), and I add a lot of red pepper flakes for more kick. Partner and i absolutely love has absorbed all of the beautiful colours small! And vegan friendliness yes you can store your salad in a covered saucepot with parts... Pretty filling too!!!!!!!!!!!!!!!!! Website yet, but should be eaten at Mardi Gras some cooked quinoa, soy in! Same answer out super tasty cabbage in might not negative post – just. 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