Almond Butter Thai Salad
This simple Thai Quinoa Salad is peppered with a rainbow of veggies and tossed in a creamy almond butter sauce! Tastes like pad thai, but in salad form! After spending a few weeks in Thailand last fall, I came home with a new found obsession with all things Thai-flavored. Visiting Thailand had always been a […]
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- dressing
- juice of 1 lime
- 1/2 cup shredded carrot
- 2 green onions finely chopped
- 3 cups cooked quinoa
- 1 tablespoons toasted sesame oil
- 1 cup shredded cabbage
- 1/4 cup peanuts chopped (optional)
- 1 cup broccoli florets finely chopped
- 1 cup red bell pepper julienned and cut into 2″ strips
- 1/4 cup creamy almond butter (or peanut butter
- 1 tablespoon gluten-free tamari
- 1 tablespoon brown rice vinegar
- 2 tablespoons water (to thin the dressing)
- Carbohydrate 52.4073102788942 g
- Cholesterol 0 mg
- Fat 29.745842006721 g
- Fiber 9.19374981790781 g
- Protein 13.6545327091064 g
- Saturated Fat 3.9304201086348 g
- Serving Size 1 1 serving (379g)
- Sodium 776.284245689593 mg
- Sugar 43.2135604609864 g
- Trans Fat 6.15872439600765 g
- Calories 515 calories
<ol class="simple-recipe-instructions"> <li>Add all the salad ingredients into a large bowl, minus the broccoli and dressing.</li> <li>If desired, gently steam the broccoli for 2 minutes (or 40 seconds in the microwave) and transfer to the salad bowl. Toss ingredients together to combine. (<-- this step is optional, you can also just eat it raw!)</li> <li>Drizzle dressing over salad and toss again until everything is incorporated and evenly covered by the dressing.</li> <li>Serve immediately or store in fridge and serve when desired.</li> <li>Enjoy!</li> </ol>
