Crunchy Quinoa Cabbage Salad with Peanut Dressing

Cabbage Crunch Salad Recipe with a protein-packed, crunchy quinoa cabbage mix topped with an irresistible peanut dressing. Perfect for meal prep!

This crunchy cabbage salad recipe is so insanely delicious. I’ve never mixed a salad and sat back and ate it feeling this amount of satisfaction. This salad recipe is the perfect protein packed complete meal you can make for meal prep and enjoy it for a few days if you follow my tips on the bottom. That is what makes this one of my favorites, a meal that is ready to go in the fridge but doesn’t feel like it’s leftovers and wows my tastebuds every time. 

Why you will love this Cabbage Crunch Salad Recipe:

• It’s healthy. I am a sucker for healthy recipes. Anytime I can get away from using anything processed, and still have a delicious meal result: I’m all for it. 
• It’s easy. It takes a little time to prep, but this is an easy recipe to make.  
• It can be a whole meal. I add grilled chicken to mine and eat it for lunches, but you can skip the chicken and have it as a great side dish too.
• It’s delicious. For real. The flavors are one thing but the crunchy aspect the crispy quinoa and the raw cabbage adds to this cold salad is next level. 
• It’s beautiful. What can I say, appearance matters on food too. The different colors and layers this recipe has makes it so pretty and fun to serve.

What you will need to make this recipe:

Peanut salad dressing:

• 1/4 cup creamy peanut butter
• 2 tbls soy sauce
• 1 tbls honey or maple syrup
• 1 tbls red wine vinegar
• 2 tbls lime juice
• 1 tbls olive oil
• 1 tsp fish sauce
• 1 tsp sesame oil
• 1 tbls finely chopped cilantro

Salad:

• 2 cups cooked quinoa (3/4 cup uncooked)
• 5 cups finely shredded cabbage
• 1/2 cup chopped bell pepper
• 1/2 cup diced green onions
• 1/2 cup chopped cilantro
• 1/2 cup sliced cucumber
• 1/2 cup chopped cashews (can use sunflower seeds, slivered almonds, sesame seeds…)
• optional: 1 tsp chili paste for heat
• optional: shredded chicken (I am including a recipe for a Thai flavored marinade that I like to use for this salad, but rotisserie chicken or any leftover chicken works just as well.)

For the chicken marinade: 

• 1/4 cup soy sauce
• 2 tbls sweet chili sauce
• 1 tbls fish sauce
• 1 tbls minced garlic
• 1/2 tbls fresh ginger
• 1 tbls honey

Let chicken sit in the marinate for 8+ hours then grill. 

How to make the crispy quinoa:

Cook quinoa according to package directions. Drain well. Add a tablespoon of oil to a non-stick skillet over medium heat. I find that my stainless skillet does this job better than my cast iron. Add a cup of the cooked quinoa to the hot oil and let it cook for about 10 minutes, stirring frequently. The quinoa will get golden in color and feel toasted when ready.

Instructions for the dressing:

Add the peanut butter and the soy sauce to a small bowl and whisk, if it’s difficult to whisk then heat it slightly in the microwave. Whisk it until smooth then mix in the remaining dressing ingredients. If the dressing is too thick, add a little bit of water until it has the consistency you like. Set aside. 

How to assemble the cabbage crunch salad recipe:

In a large bowl, add the remaining quinoa and cabbage and pour half of the peanut dressing over that and mix it together. Layer on the shredded chicken (if using), chopped pepper, green onions, cilantro, and cucumbers. You can mix this all together at this point if you’d like. Then I like to drizzle some more dressing, and lastly over that sprinkle the toasted quinoa and chopped cashews. You want to put the crunchy topping on right before serving because they soften as they sit with the dressing. 

FAQs

• Can I use a different type of cabbage?
  • Absolutely! You can use green cabbage, red cabbage, or a mix of both for added color and flavor.
• Is this recipe gluten-free?
  • Yes, this salad is naturally gluten-free as long as you ensure that your quinoa and other ingredients are certified gluten-free.
• Can I add protein to this salad?
  • Yes, you can add grilled chicken, tofu, shrimp, or any other protein of your choice to make it a more substantial meal.
• What if I have a peanut allergy?
  • You can substitute the peanut dressing with a different nut or seed butter, such as almond butter or sunflower seed butter.
• Can I use a different grain instead of quinoa?
  • Yes, you can substitute quinoa with other grains like brown rice, farro, or bulgur for a different texture and flavor.
• What vegetables can I add to this salad?
  • You can add a variety of vegetables such as shredded carrots, bell peppers, cucumbers, or snap peas for extra crunch and nutrition.
• Is the peanut dressing healthy?
  • The peanut dressing is made with wholesome ingredients and provides healthy fats and proteins, making it a nutritious addition to the salad.

Storage

• Separate Components: Store the salad and dressing separately to keep the salad crunchy. Place the quinoa cabbage salad in an airtight container and the peanut dressing in a smaller container or jar with a tight-fitting lid.
• Refrigeration: Keep both containers in the refrigerator. The salad can stay fresh for up to 3-4 days, and the peanut dressing will last up to a week.
• Combine Before Serving: Add the peanut dressing to the salad just before serving. This will ensure the cabbage and quinoa remain crisp and flavorful.
• Shake or Stir: Give the dressing a good shake or stir before adding it to the salad to ensure it’s well-mixed.
• Meal Prep Tips: For easy meal prep, portion out the salad into individual servings in separate containers and keep the dressing in a small container or portion out into single-serving sizes. This makes it convenient to grab and go.

other recipes you will enjoy:

• ground beef orzo with creamy tomato sauce recipe
• creamy chicken wild rice soup recipe
• lightened up bacon cheeseburger soup