Vegan Quinoa Thai Salad (and Sauce)

Have you just craved something hearty, nutty and filling all at the same time? Well, say hello to this Thai quinoa salad or sauce, depending on how you make it. One of my go-to meals to make on the days when I just don’t have a lot of time to spend in the kitchen. Actually, most days, I don’t have a lot of time to spend in the kitchen. I love my meals to take no more than 45 minutes to make. So I’m happy that most of the meals I make take less than 30 minutes including this Thai quinoa salad.

This salad is packed with veggies, proteins and lots of micro nutrients. There’s a lot of flexibility here so feel free to toss in any veggies you have in the fridge. This recipe does not discriminate. I love that is so wholesome and filling and totally vegan.

I made this version a sauce that can be eaten with anything; I’ve had it as a salad topping, a sauce for rice and quinoa, as a side with roasted potatoes and rice noodles. And I’ve eaten it alone with more quinoa. It’s just that versatile. I also used almond butter for this recipe because that’s my preferred nut butter. You can use peanut butter for this and it’d be just as delicious! I have a recipe for my almond butter here, which is super quick and easy to make.

You could also have this raw, doesn’t need to be cooked to be enjoyed. I just love a good steamy hot food hence the cooked version.

I hope you enjoy this recipe. Don’t hesitate to share it on your social media pages because there’s love in sharing (food) haha.

There’s a video recipe for this coming soon. So be sure to subscribe to my youtube channel.

Vegan Quinoa Thai Sauce (Salad)

A hearty, healthy, wholesome sauce that can be enjoyed alone as a salad or as a sauce for other meals
Servings: 6



  • 1/3 cup almond buttter (or peanut butter)
  • 2 cups red cabbage
  • 2 cups Enoki Mushrooms (optional)
  • 2 cups white cabbage
  • 1 cup cook mixed quinoa (or regular quinoa)
  • 1 cup grated carrots
  • 1/2 cup diced onion
  • 1 tbsp roasted sesame oil


  • 1/4 cup warm water
  • 2 tbsp honey (or maple syrup if vegan)
  • 2 tbsp tamari sauce
  • 1 tsp pepper (or less, to taste)
  • 1 tsp roasted sesame oil
  • 1 tbsp lemon juice
  • 1 tsp minced garlic


  • 1. Combine sauce ingredients, mix well, set aside
    2. In a pan add sesame oil, saute onion and garlic until onion in medium heat for about 3 minutes
    3. Add cabbage, carrot. Mix well. Cook for about 6 minutes. 
    4. Add Enoki Mushroom and prepped sauce. Mix well. Cook for about 4-6 minutes. 
    Cook time strongly depends on how crunchy you want your cabbage. I love mine pretty cooked so I let it wither more. You can reduce the cook time if you want your cabbage to be more crunch. 
    Add more salt and pepper to taste. 
    Add more quinoa as needed if you’re eating as a single meal.
    ***Alternatively, you can skip cooking altogether. Just mix all your ingredients together and enjoy as a fresh raw salad. It tastes just as delicious.

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