Thai Salad (with Seasonal Flair)

Serves 4


  • 3/4 cup quinoa, uncooked and rinsed
  • 1.5 cup purple cabbage, shredded
  • 1 small fennel bulb, stalks removed, thinly sliced lengthwise and then cut once in half
  • 1/4 red onion, diced
  • 1 cup carrot, shredded
  • 1/2 cup cilantro, chopped
  • 1/2 cup green onion, diced
  • 3/4 cup raw almonds, rough chopped
  • 1/2 lime, juiced
  • 1/4 cup almond butter
  • 1 tbsp. ginger, grated
  • 2 tbsp. plus 2 tsp. tamari
  • 1 tbsp. date paste
  • 1 tbsp. sesame oil


  • lime wedges

Cook the rinsed quinoa in 1.5 cups of water.  Bring to boil and then reduce to simmer for about 15 minutes or until there is no more water.  Consistency should be soft and fluffy.  Transfer to a large bowl to cool. Combine dressing ingredients – lime juice, almond butter, ginger, tamari, date paste, and sesame oil – to a bowl and whisk together or into a blender for processing until smooth, about 1-2 minutes.  Once quinoa has cooled, add cabbage, fennel, onion, carrot, cilantro and green onion to the bowl.  Pour dressing over top and mix well. Add almonds last as garnish. Serve with a fresh lime wedge to squeeze on top before eating.


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