Dinner in our home starts off with a salad at the table. Always.
Typically it is a garden salad, but on occasion I will try to jazz things up and make something different. Sometimes the new salads are met with ‘seriously mom, beetroot salad?‘, and other times, they are eaten up without a word! This one is a family favorite!
A Thai inspired salad abundant in fresh colorful veggies that pack a great crunch!
For the Salad
3/4 cup uncooked quinoa
chicken stock as a liquid to cook quinoa (according to package directions)
2 cups grated purple cabbage
1 cup grated white cabbage
2 cups grated carrots
1 cup thinly sliced snow peas or sugar snap peas
a handful of chopped coriander
1/4 cup thinly sliced spring onion
a handful of salted peanuts for garnish
3 tsp toasted sesame seeds
For the Peanut Sauce
1/4 cup Peanut butter
3 Tbsp soya sauce
1 Tbsp good quality honey
2 tsp fresh grated ginger
1/2 lime juiced
1 Tbsp white vinegar
A pinch or more of red pepper flakes
Saute the quinoa in some olive oil for just a couple of minutes. Then add chicken stock (in place of water) and let it come to a boil. Cover and simmer on low heat till its done. Fluff with a fork.
Make the peanut sauce next. Whisk together the peanut butter and soya sauce till smooth. Add in the honey, ginger, lime juice and vinegar and whisk again. Sprinkle with some red pepper flakes for that extra kick! If the peanut sauce is thick (mine was) add some warm water to loosen it up.
In a large serving bowl, combine cooked and cooled quinoa with the purple and white cabbages. Add in the grated carrots, spring onions, snow peas and coriander. Toss everything to combine and garnish with some peanuts and sesame seeds.
I usually keep the dressing on the side and let the individuals decide how much peanut sauce they would like with it. But you could definitely add it all in and toss together if you don’t have picky eaters like me.
This salad stays good covered in the refrigerator for 3-4 days.