Thai Quinoa Salad With Cashew-Ginger Dressing

20140207-Carrot Soup and Thai Salad-063This raw salad is sooooo good. Seriously. I sometimes find that cold salads just aren’t satisfying for dinner by themselves in the middle of winter, but this one totally is. It’s flavourful, and crunchy, and creamy, and with a kick from the ginger.

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I know this one was good because my boo ate two whole bowls, and he normally doesn’t like red cabbage. He did say that he liked that it tasted like potato chips (???!!), but I won’t complain because he went back for thirds for his late-night, in-bed snack. You know cabbage is good when it satisfies the munchies (no, not that kind of munchies. Sorry guys, we’re super tame up in here). But seriously, that’s impressive.

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I’m not sure that this salad is actually Thai in any way, but I based it off of a picture of a Thai salad I saw. I never saw the recipe, though, so I just winged everything. It was a success, even so. I don’t think the original recipe had cashew in the dressing, but it’s yummy this way, and I normally don’t like creamy salad dressings. I think because it was pretty light, and the ginger made it taste fresh, it didn’t feel too rich to me.

So, without further ado:

Ingredients:

For the Salad:

2 ribs celery

2 leaves kale, ribs removed

2/3 red cabbage

1 red pepper

2 carrots

1 cup cashews

1/2 onion

2 cups cooked quinoa

For the dressing:

– 1/2 cup cashew butter

– 1 cup non-dairy milk

– 3 tbsp apple cider vinegar

– 1 tsp salt

– 1 tsp braggs liquid aminos (or soya sauce)

– 2 heaping tsp diced ginger (or more, to taste)

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Cook the quinoa (if you haven’t done this ahead of time).

Chop the celery, onion, kale, and red pepper into small chunks. Grate the carrot.

Chop the red cabbage into thin strips.

Blend all of the sauce ingredients together.

Toss the dressing with the salad and mix in the whole cashews. Eat chilled.

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Now, prepare to binge-eat red cabbage. Never thought you’d see that, did you?

Red cabbage is super good for you, though, so no guilt needed (not that I think you should ever feel guilty about food). There have been literally hundreds of studies done on it’s cancer preventative qualities, due to it’s richness in antioxidants, anti-inflammatories, and glucosinolates. Eating any raw cruciferous vegetable is good for detoxing, but the anti-cancer properties are an added benefit. Okay, enough. Go make this salad.

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Thai Quinoa Salad With Cashew-Ginger Dressing
 
Prep time
Total time
 
Seriously the best raw red cabbage salad ever! This is crazy good. Even my boo, who doesn't normally like red cabbage, went back for seconds and thirds.
Author:
Cuisine: Salad, Vegan, Raw, Soy-Free, Gluten-Free
Serves: 8 ish servings
Ingredients
  • For the salad:
  • 2 ribs celery
  • 2 leaves kale, ribs removed
  • ⅔ red cabbage
  • 1 red pepper
  • 2 carrots
  • 1 cup cashews
  • ½ onion
  • 2 cups cooked quinoa
  • For the dressing:
  • - ½ cup cashew butter
  • - 1 cup non-dairy milk
  • - 3 tbsp acv
  • - 1 tsp salt
  • - 1 tsp braggs
  • - 2 heaping tsp diced ginger (or more, to taste)
Instructions
  1. Cook the quinoa, if you haven't already done so.
  2. Chop the celery, kale, onion, and red pepper into small chunks.
  3. Peel and grate the carrot.
  4. Chop the red cabbage into thin strips.
  5. Mix all of the dressing ingredients together and toss the salad in it.
  6. Mix in the whole cashews.
  7. Eat chilled.

 

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