Cabbage & Quinoa Salad with Peanut-Sriracha Dressing

This vibrant, crunchy salad is perfect as both a side or main dish! The peanut-sriracha dressing brings a delicious mix of creamy, spicy, and savory flavors, while the quinoa and cabbage provide a satisfying texture and boost of nutrients. Enjoy!

Ingredients

For the Salad:

  • 2 cups shredded cabbage (green or purple)
  • 1 cup cooked quinoa (cooled)
  • 1/4 cup almonds (sliced or chopped)
  • 1/4 cup green onion
  • 1 cucumber (diced)
  • 1 large carrot (julienned or shredded)
  • 1/3 cup fresh cilantro (chopped)

For the Peanut-Sriracha Dressing:

  • 3 tbsp peanut butter
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (or lemon)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sriracha (adjust to taste)
  • 1 garlic clove (minced)
  • 1-2 tbsp warm water (to thin, as needed)
  • 1 tsp maple syrup or honey (optional for sweetness)

Directions

1. Prepare the Salad: In a large mixing bowl, combine the shredded cabbage, cooked quinoa, sliced almonds, purple onion, cucumber, carrot, and chopped cilantro. Toss gently to combine.

2. Make the Dressing: In a small bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sriracha, minced garlic, and maple syrup (if using). Slowly add warm water, one tablespoon at a time, until the dressing reaches your desired consistency (smooth and pourable).

3. Toss & Serve: Pour the peanut-sriracha dressing over the salad and toss to coat all ingredients evenly. Garnish with additional cilantro or sliced almonds if desired.

4. Enjoy! Serve immediately or let the salad sit for about 10 minutes for the flavors to meld together.

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