Thai Crunch Salad with Almond Butter Ginger dressing

Make this heart healthy, crunchy, flavorful salad that also is completely plant based. Its loaded with a rainbow of colorful veggies and importantly delicious. Its perfect on warm summer nights when you want a light meal yet hearty and substantial. My favorite is the salad dressing thats so good and creamy you will want to pour it over everything.

Thai-Inspired Crunchy Quinoa Salad with Almond or Peanut Dressing is vegan, gluten-free and can be made nut free by subbing seed butter. To make this salad we first start with cooking the quinoa preferably with veggie broth for maximum flavor, water works fine too. Next chop and prep all the veggies while the quinoa cooks and cools. Then blend the dressing, toss all of the veggies, quinoa and dressing. This salad is excellent for weekday meal prep, simply prep the quinoa, veggies and dressing. Toss the dressing, nuts and cilantro the right before serving.

NOTE

• The dressing can be made with either almond or peanut butter. For allergy reasons almond butter can be used. If nut allergy use seed butter like sunflower seed butter.

Thai Crunch Salad with Almond Butter Ginger Dressing SERVES 4-6

INGREDIENTS

For the Salad: 

• ½ cup quinoa, organic and uncooked 
• 1 cup of veggie broth or water
• 1.5 cups shelled edamame 
• 2 cups shredded mix of cabbage green and purple
• 1 cup sliced snap peas
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1-2 small jalapeño sliced, optional
• 4-5 spring green onions or ½ medium red onion, thinly sliced 
• ½ cup cilantro, packed, roughly chopped
• ½ cup dry roasted peanuts* or almonds, chopped if needed
• 1 tablespoon toasted sesame seeds
• Lime wedges for finishing

Almond Butter Ginger Dressing:

• ⅓ cup natural crunchy almond or peanut butter or seed butter* 
• 2 tablespoons coconut aminos or low sodium tamari or soy sauce
• 1/4 cup freshly squeezed lime juice
• 2 medium sized cloves garlic grated 
• 1 inch about a teaspoon grated ginger
• 1 ½ teaspoon toasted sesame oil
• 1 teaspoon hot sauce sriracha 
• kosher salt as needed depending on he sauces used
• water if needed to thin out

INSTRUCTIONS

1. Rinse the quinoa in a fine-mesh strainer with water a couple of times to remove excess starch and dirt.
2. In a small pot, combine the rinsed quinoa and broth or water, bring it to a boil. Drop the heat to low and simmer and cook until all water is absorbed. 
3. Take the quinoa off the heat, keep the cover on the pot, and let it rest for 5-10 minutes. Uncover and fluff the quinoa with a fork. Set it aside to cool. 
4. While the quinoa cools prep the vegetables and blend the dressing.
5. In a large bowl combine the cabbages, edamame, snap peas, red bell pepper, green onion, cilantro, peanuts or almond, sesame seeds, and cooled quinoa.
6. For the dressing, combine all the ingredients and whisk mix together well. If needed, add a little water at a time to achieve a smooth dressing like consistency. This will depend on the consistency of the almond or peanut butter used. 
7. Pour dressing over the salad and stir gently to combine. 
8. Serve topped with chopped nuts, cilantro, and don’t forget to squeeze lots of lime juice for extra zing.