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Thai Cashew Salad

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.
5 from 1 vote
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Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 478kcal
Author: Sarah McMinn


  • ½ cup uncooked quinoa
  • ½ large red bell pepper sliced thin
  • 1 large carrot shaved or sliced thin
  • 1 cup fresh pineapple chopped
  • 2 cup kale, loosely packed
  • ¾ cup edamame
  • ½ cup roasted cashews
  • ¼ cup basil chopped
  • 2 tablespoon cilantro
  • 3-4 green onions diced
  • 1 batch Thai Peanut Sauce


  • 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.
  • While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.
  • In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.
  • When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.


Serving and Storing - This is a big salad. On its own, it is enough for 4 servings. It will serve 6-8 if you’re serving it as part of a larger meal. Serve salad with Thai Green or Red Curry or homemade spring rolls. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.
Make in Advance - You can make the salad dressing up to 5 days in advance. Store it in an airtight container in the refrigerator until ready to use. The rest of the salad can be made up to 4 hours in advance for optimal freshness.


Calories: 478kcal | Carbohydrates: 29g | Protein: 13g | Fat: 36g | Saturated Fat: 6g | Sodium: 656mg | Potassium: 564mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3565IU | Vitamin C: 54.9mg | Calcium: 65mg | Iron: 2.9mg