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Thursday, August 30, 2018
Cashew Thai Quinoa Salad With Peanut Ginger Sauce
This Cashew Thai Quinoa salad is a colourful, crunchy vegan meal perfect for a light lunch or dinner. It's loaded with Thai-inspired ingredients and dressed with a divine peanut ginger sauce.
3 cups (200g) sliced red cabbage
1 cup (104g) chopped red bell pepper
1 cup (104g) chopped green bell pepper
2 cups kale, removed from stems, washed, dried and chopped
1/4 cup cashews, chopped
1 teaspoon distilled white vinegar
1/2 teaspoon sesame seeds
1/3 cup natural peanut butter
1/4 cup warm water
1/4 teaspoon crushed red pepper flakes
Peanut Ginger Sauce
Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
Add all the ingredients together in a bowl. Squeeze half a lime over it, if desired, to add a touch of brightness.
Drizzle the sauce over the salad and mix everything in to combine.
Serve and enjoy!
You can store your salad in a Tupperware container in the fridge for five days.
The peanut ginger sauce can be stored in the fridge and covered in Saran wrap or in a small Mason jar. Stir before using since it may thicken a bit in the fridge.
This creamy vegan avocado
dressing takes just five minutes
to come together, is healthy, so
creamy and delicious, and great on
Half a large avocado
1/4 cup parsley or cilantro, stems
1/4 teaspoon sea salt
Juice of one lime
1/3 cup olive oil
2 cloves garlic
1/2 cup water
Blend everything together in a food
processor. You can add more water
if you want to thin out the dressing.
This recipe is vegan, gluten-free and
paleo. It stores best in an air-tight
jar for a few days in your fridge. It
may thicken in your fridge so you
can add a little water to it to thin