Thai Salad with Sesame Peanut Sauce

Enjoy this vegan and gluten-free Thai Salad. Tossed with pineapple, carrots, and bell peppers and dressed with Spicy Peanut Sauce for a wholesome and satisfying meal that everyone will love.
Not only is this salad packed with nutrient-dense foods that will leave you feeling great, but this salad is also SUPER EASY to make. It can be made in just about 20 minutes for a wholesome and hearty midday meal. Inspired by mydarlingvegan.com

Thai Salad with Sesame Peanut Sauce
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 ½ cup uncooked quinoa
 ½ large red bell pepper sliced thin
 1 large carrot shaved or sliced thin
 1 cup fresh pineapple chopped
 2 cups kale loosely packed
 ¾ cup edamame
 ½ cup roasted cashews
 ¼ cup basil chopped
 2 tbsp cilantro
 34 green onions diced
 1 batch Thai Peanut sauce

Nutrition Facts

Servings 4


Amount Per Serving
Calories 482
% Daily Value *
Total Fat 23g36%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 0mg
Sodium 164mg7%
Potassium 925mg27%
Total Carbohydrate 62g21%
Dietary Fiber 8g32%
Sugars 28g
Protein 15g30%

Vitamin C 60%
Vitamin K 93%
Vitamin B6 53%
Folate 59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

1

Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.

2

While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.

3

In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.

4

When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.

Ingredients

 ½ cup uncooked quinoa
 ½ large red bell pepper sliced thin
 1 large carrot shaved or sliced thin
 1 cup fresh pineapple chopped
 2 cups kale loosely packed
 ¾ cup edamame
 ½ cup roasted cashews
 ¼ cup basil chopped
 2 tbsp cilantro
 34 green onions diced
 1 batch Thai Peanut sauce

Directions

1

Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.

2

While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.

3

In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.

4

When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.

Thai Salad with Sesame Peanut Sauce