Vegan Thai Salad is made in under 30 minutes! I prefer to use this recipe for weekly lunch boxes or dinner meal prep. It lasts all week in the refrigerator. This salad is creamy, crunchy, high in protein, and mildly spicy. Let's get cooking. Or, should I say prep?
If you try this salad, let me know. You can leave a comment or take a quick photo and tag it #glutenfreeanytimeanywhere on Instagram.
Time to eat again. Lorally...
- 1 1/4 cup dried uncooked quinoa or 4 cups cooked quinoa (cooled)
- 2 cups finely shredded purple cabbage ((about ¼th head cabbage))
- 1 red bell pepper (finely chopped)
- 4 carrots (peeled and shredded or (1 1/4th cup shredded carrots))
- bunch green onions (finely chopped)
- 1-2 cups almonds or peanuts (finely chopped)
- 1 cup blanched almonds
- 2/3 cup water
- 2/3 cup tamari gluten-free soy sauce
- 2/3 cup almond butter
- 1/3 cup sesame oil
- 1/3 cup maple syrup
- 2 Tablespoons white wine vinegar
- 3 cloves garlic
- ½ – 1 teaspoon dried chipotle chili flakes
- Cook quinoa according to package instructions.
- While quinoa is cooking, prep vegetables, and add to 8-quart mixing bowl. Chop almonds or pulse in processor until fine, and add to vegetables.
- Process all dressing ingredients in processor, until smooth, about 2-3 minutes. If you want a thinner dressing, add more water and continue processing. Set dressing aside.
- Allow quinoa to completely cool. Add cooked quinoa to vegetables and toss salad.
- When ready to serve, toss dressing with salad. I recommend only adding ¼ cup dressing at a time until desired taste is achieved.
- Cover and refrigerate salad without dressing for up to one week. I prefer to store dressing in a glass jar and toss salad as needed.
Have you tried making lunch boxes or meal prep?
Let's chat about your experience.
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