Crunchy Thai Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of cooked quinoa, shredded cabbage, edamame, and fresh vegetables with a creamy Thai red curry-cashew dressing. Vegan, gluten-free, and ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup uncooked quinoa
- 1 ½ cups chopped red cabbage (about 1/2 medium head)
- 2 medium carrots (peeled and chopped into thin strips)
- 1 cup edamame
- 1 large red bell pepper (seeded and diced)
- 6 green onions (cut into 1/4")
- ⅔ cup roasted cashews
- ¼ cup cashew butter
- ½ tablespoon red curry paste (see notes)
- 3 tablespoons coconut aminos (soy sauce or tamari)
- 2 tablespoons honey
- 1 teaspoon rice vinegar (can sub apple cider vinegar)
- 1 teaspoon minced garlic
- 1" cube fresh ginger (grated)
- juice of 1 lime
- 2-4 tablespoons non-dairy milk or water (plus more to thin as needed)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 456mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.