- ¾ cup uncooked quinoa (I have used other grains such as black rice and farro. I really enjoy the black rice because it contains both protein and the potent class of antioxidants, anthocyanins)
- 1 ½ cups water (or whatever amount is required to prepare the desired grain you decide to cook)
- 2 cups shredded purple cabbage (I usually just use 1/2 of a medium to large cabbage without measuring an exact amount. This can be sliced thinly with a knife, but you can also use a mandoline or shredding blade of a food processor)
- 1 cup grated carrot (you can buy these preshredded in the supermarket if you want to save time).
- 1 cup thinly sliced snow peas or sugar snap peas (I buy prewashed snowpeas, cut off the ends, cut each in half, then slice thinly)
- ½ cup chopped cilantro
- 1 red pepper thinly sliced (julienne)
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
- Optional: Add 1/2-1 cup of shelled edamame beans (can usually buy frozen)
Peanut sauce (double this if you like the salad a bit more moist. I recommend adding a little bit at a time and mixing in until desired degree of moisture is obtained)
- ¼ cup smooth peanut butter (use fresh-ground with no added oil, salt, or sugar if possible)
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey (I use honey to avoid the added maple flavor. Can also use agave nectar to make vegan)
- 1 tablespoon rice vinegar (usually found in the vinegar aisle or in Asian section of the grocery store)
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (or more to taste)
- ½ lime, juiced
- Pinch of red pepper flakes (add more if you prefer spicy. I’ll sometimes add a small amount of chopped hot red chili)
- 2 cloves minced garlic
- Can add 1-2 tablespoons chili garlic sauce for additional heat and flavor
- 1/4 cup chopped cilantro (optional)
- Up to 1/4 cup water only if needed to thin
Cook the quinoa or preferred grain as per package instructions. Set it aside to cool.
Meanwhile, make the peanut sauce: place all ingredients in a blender or small food processor and blend until smooth. You can also place all ingredients in a bowl and mix with a hand blender. Add water if needed to thin to desired consistency.
Top with chopped peanuts, edamame, and/or crispy baked tofu if desired.
In a large serving bowl, combine the cooked quinoa and all vegetables. Mix in dressing a little bit at a time until desired consistency.
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
Adapted from original recipe by Cookie and Kate.