Happy Fourth of July to our American friends! Enjoy your day off tomorrow! I hope everyone is getting together with friends for picnics, parties and fireworks! Going out or having people over to celebrate? You’re probably going to need a great salad that can hold its own in the hot weather.
A few weeks back, I made Instant Pot Quinoa. I have to admit that it was so super-simple to make, I’ve been whipping it up a lot! Now, besides using the quinoa as a side, I wanted to do something with the leftovers. A couple of years ago, Pete and I were in Thailand. One of the things we did there was a walking food tour, which was not only a lot of fun but a good way to see the city by way of food and tuk-tuk. We love the flavours of Thailand. The food is so bright and fresh!
I created this salad as a nod to the Thai flavour palate. I love this salad! Not only is it super colourful, but it’s chock full of veggies and herbal goodness and is bursting with flavour! It’s not difficult to make, but there’s a bit of chopping. The salad dressing is fabulous on regular salad also.
This makes a really big salad, so it’s perfect for Fourth of July parties. Leftovers are good the next day! This salad is vegetarian and vegan; while quinoa is gluten-free and appropriate for celiacs, or those following gluten-reduced diets, please note: there may be a risk of cross-contamination with the quinoa.
Prep time: 20 minutes; Serves: 10+ people
For the Thai Quinoa Salad:
- 1 mango, peeled, sliced and diced
- 2 cups quinoa cooked
- 1 cup cabbage shredded (I sped this process up by using bagged shredded cabbage)
- 3 sliced green onions (it’s not too oniony)
- 1 pepper, diced
- 1 large carrot (I picked purple), grated
- 1 cucumber, seeded and diced
- 1 cup snow peas, thinly sliced
- 1/4 cup fresh mint, sliced thinly
- 1/4 cup fresh basil, sliced thinly
- handful cilantro (yes or no? your call), sliced
- Optional: 1/2 cup peanuts, chopped (not shown)
- Thai Salad Dressing (recipe below) – I did not use all the salad dressing
What you do:
- Add all the ingredients into a large bowl (you will need a big one!)
- Cilantro – yes or no? Me? I’m a yes!
- Using 2 tbsp of dressing at a time, add the dressing and toss
- You don’t want this to be too soggy, just lightly dressed
- If you are using peanuts, add them now and then toss again
- Give it a good toss!
- That’s it!
- Enjoy the party!
- Happy 4th of July!
- Isn’t this gorgeous and colourful?
For the Thai Salad Dressing:
What you need:
- 1/2 cup vegetable oil
- 2 cloves garlic, minced
- 3 tbsp soy sauce (use tamari or gluten-free soy to make gluten-free)
- 2 tbsp water
- 3 tbsp rice wine vinegar
- 2 tsp mirin (or sweet cooking sherry)
- 2 tsp sugar
- 1 1/2 tablespoon sesame oil
- 3 tsp minced ginger
- 1 lime juiced
What you do:
- Put all ingredients into a mason jar and shake shake shake (or in a bowl and whisk)
Hi Elin, happy summer!! This looks amazing – can’t wait to try it!
Happy summer Nat! So glad for the nice weather! Hope you enjoy, let me know what you think.
looks amazing and thanks for the note re:soy sauce not being gluten free – many people don’t realize it!
Thanks Louise! The salad is so good and yes, if you are celiac or gluten-free remember to check that your soy sauce and your quinoa!
I often make a quinoas salad on Sunday and package it up into smaller containers for my weekday lunches. This looks like a great variation, infusing different flavours, to shake up my lunchtime routine. Thanks Elin!
Thanks Larissa, if you are making this in advance, I’d leave the salad dressing for the side so you can dress as needed.