Thai Salad with Spicy Peanut Dressing

Why This Veggie-Packed Salad Is Always on My Meal Prep Menu

I have been trying to make a concerted effort to eat more vegetarian meals during the week. I still love meat, but those meatless meals are the easiest way I’ve found to pack more veggies into my routine. This Thai salad is a recipe I make often, layering it into mason jars for grab-and-go meal prep lunches.

• Built to satisfy. Quinoa, chickpeas, and edamame make this a salad that will keep you satisfied (and not rifling through the fridge an hour later).
• Fresh, crispy, and crunchy. If you’re a texture person, you’re going to appreciate this salad. It’s got a little bit of everything!
• Perfect for meal prep. Make one big salad for now or later, or divide it into mason jars like I do.
• Peanut sauce is the best sauce. It’s why we also love this Thai Chicken Pizza and Chopped Thai Chicken Salad!

What You’ll Need

Scroll down to the recipe card for exact measurements; here are some notes to keep in mind.

For the Salad:

• Quinoa – You’ll cook the quinoa before making the salad.
• Fresh vegetables – Cucumber, carrots, red bell pepper, and green onion.
• Edamame and chickpeas – These add more protein to the mix.
• Zucchini noodles – You can make your own or buy them at the grocery store. (You can also just use thinly sliced zucchini if you don’t have a spiralizer.)
• Raw cashews – Peanuts would also work in this salad.
• Fresh cilantro – Optional, for some herbaceous flavor.

For the Peanut Dressing:

• Creamy peanut butter – I like to use natural peanut butter where peanuts (or peanuts and salt) are the only ingredient.
• Rice wine vinegar – Adds bright, tangy flavor that brings out the best in all the fresh veggies.
• Sesame oil – Look for toasted sesame oil, which has a nutty flavor.
• Maple syrup – Balances the dressing with a touch of sweetness.
• Tamari – Adds savory umami flavor. Soy sauce also works.
• Fresh ginger and garlic – For warm, punchy flavor.
• Red pepper flakes – You can omit or adjust the amount to your tastes.

How to Make Thai Salad With Quinoa and Veggies

This Thai salad comes together in just a few simple steps.

• Make the dressing. In a medium bowl, whisk together the dressing ingredients until smooth.
• Assemble the salad. Add the quinoa, cucumber, carrots, red bell pepper, edamame, chickpeas, zucchini noodles, green onions, and cashews to a large serving bowl.
• Toss everything together. Pour the dressing over the salad and gently toss until everything is evenly coated.
• Serve. Enjoy immediately or refrigerate until ready to eat.

Tips and Variations

Follow these additional pointers for the perfect Thai salad.

• Let the quinoa cool first. Warm quinoa will soften the fresh vegetables.
• Mason jar options. You can assemble the salad as directed and scoop it into mason jars; the veggies will soften this way. If you want the veggies to stay crunchy, divide the dressing into jars, then layer in the cucumber, carrots, red bell pepper, chickpeas, quinoa, edamame, zucchini noodles, green onions, and cashews. Shake or toss in a bowl before serving.
• Add cooked chicken. You can either swap it for the edamame or chickpeas or add it in addition to them.
• Change up the veggies. Snap peas, shredded cabbage, chopped broccoli, or radishes would all be delicious.

Serving Suggestions

This Thai quinoa salad is a fantastic light meal, or serve it alongside:

• Grilled Chicken Pineapple Kabobs
• Avocado Burger
• Asian Baked Chicken Wings with Raspberry Hoisin Glaze
• Teriyaki Salmon

Storage

It’s best to store this Thai salad with the salad and dressing in separate containers; this will ensure the veggies stay crisp. Otherwise, store leftovers in an airtight container for up to 3 days and stir well before serving.

More Asian-Inspired Salad Recipes

• Thai Quinoa Salad
• Asian Noodle Salad
• Ramen Noodle Salad
• Asian Chicken Salad with Sesame Ginger Dressing