I like adding grains to different salads to change them up and also make them even heartier. A salad that you've been eating for years can change so quickly by adding one thing. This recipe more of a salad than a coleslaw but the cabbage gives it that great coleslaw crunch. Since we first eat with our eyes, all of the colors of the fresh vegetables really make this salad a big hit at parties. Because of this, I usually only add the red pepper flakes when I make it at home. The spice, which is a great touch, can be a little too much for those with sensitive taste buds. Luckily for this salad, there's a lot of flavor going on in the rest of the dressing so it can live without it.
Don't forget to try my Creamy Dill Coleslaw too!
Makes 8-9 cups
Thai Quinoa Salad
1 1/4 c quinoa
2 1/2 c water
2 1/2 c red or green cabbage, shredded
1 red pepper, diced
1 small red onion, diced
2 medium carrots, shredded
1/4 c mint
1/4 c cilantro
1/4 c scallions, diced
1/2 c peanuts or chopped almonds
1 c edamame
1/4 c nut butter, I like using peanut or almond butter best but I've even used cashew butter before
1/4 c coconut oil
3 T tamari
3 cloves garlic, minced
2 T honey
1 T ginger, minced
1 T rice wine vinegar
1 t toasted sesame oil
1/4 t red pepper flakes, optional
First make the quinoa. Mix the water and quinoa in a pot and bring to boil. Once it comes to boil, lower the heat and cover. In 10-14 minutes the water should be soaked up and it will be nice and fluffy! Set it aside to cool.
In a bowl, whisk together the dressing ingredients. Add dressing to quinoa and mix.
In another bowl mix all of your salad ingredients. Add in your dressed quinoa dressing and mix well. Enjoy!