A flavorful vegetarian salad that's bursting with bright Thai flavors!
Ready in: 30minutes
1/2cuplow-sodium soy sauce
1/2cupcreamy peanut butter
1/4cupfresh lime juice(about 3 limes)
2TbspSriracha hot sauce(or to taste)
3cupsshredded red cabbage
1cucumber, peeled and diced
4green onions chopped
1cupdry roasted peanuts, chopped (unsalted or lightly salted)
1cupfresh cilantro, long stems removed
Optional add-ins: cooked chicken, pork, shrimp or tofu
Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
Prepare quinoa according to directions listed on package.
To assemble salads (I just assembled each serving individually), layer cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions and peanuts then garnish with plenty of cilantro.
Drizzle each serving with dressing to taste and serve.
*Raw bean sprouts should not be served to children, elderly or anyone with a compromised immune system. You can cook briefly to kill off potentially harmful bacteria by soaking in a vinegar water solution.