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Crunchy Quinoa Cabbage Salad with Peanut Dressing

Crunchy Quinoa Cabbage Salad with Peanut Dressing

by Sylvia Hofer
Cabbage Crunch Salad Recipe with a protein-packed, crunchy quinoa cabbage mix topped with an irresistible peanut dressing. Perfect for meal prep!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Asian
Servings 5
Calories 240 kcal

Equipment

  • 1 Non stick skillet
  • 1 Small bowl
  • 1 Whisk
  • 1 large bowl

Ingredients
  

For the peanut salad dressing:

  • ¼ 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 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 tbls finely chopped cilantro

For the Salad:

  • 2 cups cooked quinoa ¾ cup uncooked
  • 5 cups finely shredded cabbage
  • ½ cup chopped bell pepper
  • ½ cup diced green onions
  • ½ cup chopped cilantro
  • ½ cup sliced cucumber
  • ½ cup chopped cashews can use sunflower seeds, slivered almonds, sesame seeds...
  • optional: 1 teaspoon 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: 

  • ¼ cup soy sauce
  • 2 tbls sweet chili sauce
  • 1 tbls fish sauce
  • 1 tbls minced garlic
  • ½ tbls fresh ginger
  • 1 tbls honey

Instructions
 

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.

Notes

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.

Nutrition

Calories: 240kcalCarbohydrates: 27gProtein: 8gFat: 12gSodium: 1556mgFiber: 3gSugar: 9g
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