vegan thai salad
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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.