Thai Quinoa Cabbage Salad

 Thai Quinoa Cabbage Salad

 I absolutely love this Thai Quinoa Cabbage Salad. It is full of vegetables, healthy grains and fats! As you can tell by my pictures there is a lot of purple cabbage in this recipe. YOU DO NOT HAVE TO ADD THIS MUCH IN! I just so happen to LOVE purple cabbage and feel it fits perfectly with this salad, which has a perfectly Asian peanut flavor that I would describe as “yummmmmmm”! There are just too many amazingly delicious words to describe this dish. I will just have to let you make it  and decide for yourself what words fit best!  Eat this Thai Quinoa Cabbage Salad as a side dish or even as the main course with a little extra protein on the side!

Thai Quinoa Cabbage Salad
Thai Quinoa Cabbage Salad
Thai Quinoa Cabbage Salad

Thai Quinoa Cabbage Salad



  • 3/4 c. dried quinoa  and 1 1/2 c. water
  •  1/4, 1/3 OR 1/2  medium purple cabbage, shredded or thinly sliced; depends upon how much cabbage you like and how big the head is. I like to use a lot of cabbage.
  • 1-2 red bell peppers, diced
  • 1 bunch green onions, coarsely sliced (can also add in or use 1 diced yellow/white onion instead)
  • 1-1 1/2 c. shredded carrots
  • 1/2 c.- 3/4 cashew halves *See NOTE
  • 1 can chickpeas, drained and thoroughly rinsed
  • 1/2 – 1 lime, squeezed
  • 1 c. or more cilantro, coarsely chopped
  • 2 teaspoons grated ginger
  • 4 Tbs. gluten free soy sauce or coconut aminos
  • 3 Tbs. minced garlic
  • 1 Tbs. honey (optional)
  • 1 Tbs. rice wine vinegar
  • 1/4 cup all natural peanut butter or almond butter
  • water to thin (optional)


  1.  Cook the quinoa by bring combining the quinoa and the water  in a saucepan and bring to a boil over medium heat. Cover and let simmer until all the water is absorbed and the quinoa is tender. Remove from the heat and fluff with a fork. Set aside to let cool. You can even transfer to another bowl to let cool faster.
  2. After quinoa has cooled mix together the quinoa and all the ingredients through cilantro. The amount of vegetables can vary depending upon your own preferences and the ratio of quinoa to vegetables that you want. Keep in mind that the more vegetables you have the more dressing you will need.
  3. To make the dressing place all ingredients, ginger through peanut butter, in a microwave safe bowl or dish.
  4. Heat ingredients until peanut butter melts and mix together.
  5. Pour warm dressing onto the salad and toss.
  6. You made need to make another batch of dressing/sauce to thoroughly cover all the whole salad. I had to make two batches and also didn’t use the full amount of honey called for in the recipe.
  7. Add salt and/or pepper to taste. I know I had to add a little sea salt.

NOTE: The cashews are an ingredient that might be best served on the side if you are anticipating leftovers; which there shouldn’t be, because this is delicious! Anyways, if it so happens that there are leftovers and the cashews are mixed into the salad they will soak up the liquid and become soggy and soft. So if you want crisp hard cashews leave them out and sprinkle them on top individually, or if you like them mushy you can always leave them in!




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