Thai Chopped Salad with Tamari Vinaigrette

Serves 6 as a side

Ingredients

  • 4 cups green cabbage, finely chopped
  • 3 cups red cabbage, finely chopped
  • 3 mini cucumbers, sliced and cut into quarters
  • 2 scallions, thinly sliced
  • 2 carrots, shredded
  • 1 red bell pepper, finely chopped
  • ½ cup fresh basil, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • 2 cups cooked quinoa
  • ¼ cup peanuts, chopped

For the vinaigrette

  • ½ cup Thai & True Pad Thai Tamari Sauce
  • ¼ cup toasted sesame oil
  • 1½ limes, juiced
  • 1 teaspoon honey

Instructions

  1. Combine all of the chopped vegetables and herbs in a large mixing bowl. When the quinoa has cooled to room temperature, mix it into the salad.
  2. In a smaller bowl, combine the Thai & True Pad Thai Tamari Sauce, toasted sesame oil, lime juice, and honey. Whisk, taste and adjust the flavors to your liking.
  3. Drizzle half of the vinaigrette over the salad and toss. Top the salad with crushed peanuts and enjoy immediately. 

Note: You likely won’t need all of the dressing, so go lightly and add more if needed. If you are preparing ahead, keep the dressing separate until ready to serve.

Back to Recipes