Crunchy Thai Chopped Salad with Quinoa and Cashews
This fresh Thai chopped salad features red cabbage, carrots, cilantro, and pretty Easter egg radishes tossed with quinoa and served on a bed of green leaf lettuce with a spicy sunbutter dressing and toasted cashews for bonus crunch.
Servings
Produce
Cabbage, red
8 4 oz
Green leaf lettuce
6 3 oz
Carrot (Organic)
6 3 oz
Cilantro (Organic)
.5 0.25 oz
Radishes, Easter egg
6 3 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Quinoa
1 0.5 cup
Cashews
.5 0.25 cup
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Vegan Asian Sunbutter Dressing
Sunbutter
0.25 0.13 cup
Minced Ginger
1 0.5 teaspoon
Lime juice
1.5 0.75 tablespoon
Red pepper flakes
1/8 0.065 teaspoon
Rice vinegar
1 0.5 tablespoon
Sesame oil
1 0.5 teaspoon
Tamari
3 1.5 tablespoon
Agave
1 0.5 tablespoon
Prep ahead (optional)
a. Grate radishes and carrots. b. Thinly slice red cabbage and shallot. c. Chop lettuce bite-sized. d. Rough chop cilantro.
Instructions
1
Cook quinoa:
a. In a medium saucepan over high heat, add 2 cups water (1 cup for 2-person plan) and quinoa. Cover and bring to a boil. Reduce heat to medium-low, and cook until tender, 15 minutes. Remove from heat and set aside while you prep the vegetables.
b. If you prefer a cold salad, refrigerate the cooked quinoa for 10 minutes before adding to vegetables.
2
Toast cashews:
a. In a small sauté pan over high heat, add cashews (rough chop). Toast, stirring continuously, until golden, 1-2 minutes. Watch closely — they burn easily! Set aside.
3
Assemble salad:
a. After being stored in the refrigerator, the Asian sunbutter dressing may be rather thick. To thin it out, warm it up in the microwave for a few seconds (be careful not to overheat it!), or place the sealed jar in a bowl of hot water for a few minutes.
b. In a large bowl, add carrots (grate), easter egg radishes (grate), red cabbage (thinly slice), red onion (thinly slice), cilantro (rough chop), cooked quinoa, and Asian sunbutter dressing. Toss to combine.
4
Serve:
a. Divide green leaf lettuce (chop bite-sized) among plates.
b. Top with Thai chopped salad.
c. Garnish with toasted cashews.
Chef's notes
Red pepper flakes, sambal, Sriracha, and/or garlic chili sauce would make for good additions to the dressing.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX