Thai Salad with Ginger Peanut Sauce
Enjoy this vegan and gluten-free Thai Salad. Tossed with pineapple, carrots, and bell peppers and dressed with Spicy Peanut Sauce for a wholesome and satisfying meal that everyone will love.
Prep Time
25 mins
Total Time
25 mins
5 from 1 vote
Course: Salad
Cuisine: Thai
Keyword: Thai Salad
Servings: 4 servings
Calories: 478 kcal
Author: Sarah McMinn
  • 1/2 cup uncooked quinoa
  • 1/2 large red bell pepper sliced thin
  • 1 large carrot shaved or sliced thin
  • 1 cup fresh pineapple chopped
  • 2 cup kale, loosely packed
  • 3/4 cup edamame
  • 1/2 cup roasted cashews
  • 1/4 cup basil chopped
  • 2 tbsp cilantro
  • 3-4 green onions diced
  • 1 batch Thai Peanut Sauce
  1. Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.

  2. While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.

  3. In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.

  4. When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.

Nutrition Facts
Thai Salad with Ginger Peanut Sauce
Amount Per Serving
Calories 478 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 6g38%
Sodium 656mg29%
Potassium 564mg16%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 9g10%
Protein 13g26%
Vitamin A 3565IU71%
Vitamin C 54.9mg67%
Calcium 65mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.