Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Delicious, healthy and colourful - a delightful little trio.




½ cup cashew halves

¾ cup of uncooked quinoa

1 – 2 cups shredded red cabbage

1 red bell pepper, diced

1 cup shredded carrots

½ cup coriander, chopped

¼ cup diced green onions

Fresh lime



¼ cup all natural peanut butter (or crunchy almond butter if you want to be even more healthy)

2 teaspoons freshly grated ginger

3 tablespoons soy sauce

1 tablespoon honey (or agave or maple syrup if vegan)

1 tablespoon red wine vinegar

1 teaspoon sesame oil

1 teaspoon olive oil

Lots of fresh lime and lime zest



  1. Cook the quinoa and leave to cool down

  2. Chop all your vegetables and herbs

  3. Throw the cashew halves into a frying pan for a minute or two, and then leave to cool

  4. Mix all the dressing ingredients in a bowl. If, when it’s all combined, the dressing feels too thick, add a dash of water

  5. Mix the (now lovely and cool) quinoa, the vegetables, the herbs and the (also now lovely and cool) cashews into a big bowl

  6. Dress the salad just before serving




Jet Shenkman