Thai-Inspired Peanut Cabbage Salad
When I was a kid, the only salad I would eat was the Thai salad at a local restaurant.
I very much disliked salads but something about that one salad was mind blowing. That was the first time I ever had cabbage in a salad. It was perfectly balanced with crispy components, salty components and fatty components.
That restaurant is no longer around and I no longer live in that area. I don’t remember the exact flavor of the salad, however, I realized later on that what I loved was the cabbage. To this day, the only salads I really eat willingly are cabbage or kale based.
Now, I make this salad once every few weeks and its one of my favorite meals to make and eat! I spiced this one up with all of my favorite things. Roasted chickpeas, quinoa, peanut dressing and avocado. There really isn’t much better.
This salad is really a whole meal. It has a ton of protein because of the chickpeas, quinoa and peanut better, so even those not used to vegan or vegetarian meals won’t miss their protein! It could also act as a side to any other Thai-inspired dish, but I’m telling you, you might just end up eating this instead of the main meal.
Thai-Inspired Peanut Cabbage Salad
Ingredients:
- 2 Bags of mixed cabbage or one head of red cabbage
- 2 cans of chickpeas
- 1/4 cup of peanuts (to top)
- 2 avocados (to top)
- 1 cup of quinoa (red, white or mixed)
- 2 cups of vegetable broth
- 1/2 cup peanut butter
- 1 tbsp rice wine vinegar
- 1/2 of water (approximately)
- 1 tbsp honey (or if vegan, agave or maple syrup)
- 1-2 tbsp of olive oil
- Salt, to taste
- Turmeric, to taste
- Chile powder, to taste
- Garlic powder, to taste
- Cumin, to taste
Instructions:
- Drain and rinse 2 cans of chickpeas.
- Add to a bowl with olive oil, salt, chile powder, garlic powder and cumin (all to taste)
- Mix well and add to basket of air fryer or on a lined baking tray, trying not to overlap, if possible.
- If using an air fryer, put them in for 10 minutes on 370 fahrenheit and then crank the heat up to 400 fahrenheit for another 7-10 minutes. If you're roasting in the oven add a few minutes to each part of the process.
- Allow to cool for 10-15 minutes. They will firm up as they cool, so don't worry if they aren't perfectly crispy at this point.
- Add 1 cup of quinoa and 2 cups of veggie broth to your stovetop on high heat.
- Allow to cook until the quinoa looks like its breaking and the white part has separated from the rest of the quinoa.
- Set aside and allow to cool for 15-20 minutes.
- Add peanut butter, vinegar and honey into a mixing bowl. Using a small whisk or spoon, add in water, 1 tbsp at a time. Add as much or as little as you like - this will be the thickness of your dressing
- Taste and see if you'd like to add salt or any other spices.
- Put cabbage in bowl, add cooled quinoa, cooled chickpeas and dressing. Toss to mix.
- Top with peanuts and avocado. Enjoy!
