Description
Fresh chopped veggies, sweet mango and fluffy quinoa are tossed with a nut-free "peanut sauce" tahini salad dressing that is out of this world. This vegan chopped salad recipe is simple, refreshing and satisfying whether you're enjoying as a side dish or a complete meal.
Ingredients
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For the salad
- 1/2 Napa cabbage, finely chopped
- 1/4 purple cabbage, finely chopped
- 1 red bell pepper, stem and seeds removed, thinly sliced
- 1 orange bell pepper, stem and seeds removed, thinly sliced
- 2 carrots, grated
- 1 Ataulfo yellow mango, diced
- 4 green onions, finely diced (3/4 cup when diced)
- 1 cup fresh cilantro, large stems removed, chopped
- 1/4 cup Thai basil, large stems removed, chopped
- 2 cups cooked quinoa
- Garnish: lime wedge, sesame seeds
For the dressing
- 1/4 cup runny tahini
- 2 juicy limes, juiced
- 2 tablespoons maple syrup
- 1/2 tablespoon toasted sesame oil
- 2 tablespoons toasted white sesame seeds
- 1 garlic clove, pressed through a garlic press
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger (or 1/2 teaspoon freshly grated ginger)
- water to thin as needed
Instructions
- Cook the quinoa (if not already prepared in advance). I usually cook a large batch of quinoa in advance and store in the fridge for quick use throughout the week. Allow the quinoa to cool to room temperature if making fresh. Here is how to cook quinoa in the pressure cooker.
- Prepare the veggies and mango. Chop the cabbage, fresh cilantro and fresh basil, slice the bell peppers, grate the carrots and dice the mango and green onions.
- Prepare the dressing. Whisk all of the dressing ingredients together in a small bowl. Use cold water to thin it out as needed.
- Put it all together. Combine the salad ingredients in a large bowl and toss with the dressing until well coated. Garnish with a lime wedge and sesame seeds if desired.
Equipment
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Prep time was calculated assuming the quinoa has been cooked in advance.
- Prep Time: 20
- Category: Salad
- Cuisine: Thai