Name: Thai Cabbage Salad with Quinoa Croutons and Peanut Dressing
Ingredients: 1 cup quinoa (rinsed); 2 cups water; 1/2 teaspoon salt; 1/2 cup turbinado sugar; 1/4 cup coconut butter; 2 very ripe bananas (peeled); 1 egg (beated); 1/2 tablespoon soy milk; 1/2 teaspoon cinnamon; 1 cup whole-wheat flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; Olive Oil (to brush on); Salt and pepper (to taste); 1/4 head red cabbage (thinly sliced); 1/4 head green cabbage (thinly sliced); 2 red bell peppers, julienned; 1 carrot (grated); 1 cucumber (1/4 inch dice); 1/4 cup salted, roasted peanuts; 2 tablespoons peanut butter; 1 tablespoon each: honey, lemon juice, tamari, water; 1 teaspoon garlic powder; 1/2 teaspoon sriracha

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How this works

Thai Cabbage Salad with Quinoa Croutons and Peanut Dressing

A filling, healthy salad with South East Asian flavors.

Course: Salad

Keyword: banana bread, cabbage, quinoa, thai

Servings:

Calories: 395kcal

Author: Johnson & Wales University

Ingredients

Quinoa

1 cup quinoa rinsed
2 cups water
1/2 teaspoon salt

Banana Bread

1/2 cup turbinado sugar
1/4 cup coconut butter
2 very ripe bananas peeled
1 egg beated
1/2 tablespoon soy milk
1/2 teaspoon cinnamon
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Olive Oil to brush on
Salt and pepper to taste

Thai Cabbage

1/4 head red cabbage thinly sliced
1/4 head green cabbage thinly sliced
2 red bell peppers, julienned
1 carrot grated
1 cucumber 1/4 inch dice
1/4 cup salted, roasted peanuts

Dressing

2 tablespoons peanut butter
1 tablespoon each: honey, lemon juice, tamari, water
1 teaspoon garlic powder
1/2 teaspoon sriracha

Instructions

For quinoa: In a medium saucepan over medium-high heat, combine quinoa and water. Bring to a boil; then reduce heat to low-medium, and simmer. Cook uncovered until all water is absorbed, 20 minutes.
Remove pot from heat. Cover, and let it steam for 5 minutes.
Preheat oven to 325°. Melt coconut butter in a small saucepan. In a medium-sized bowl, mash bananas with a fork until smooth; add egg, coconut butter and soy milk, and stir until mixture is uniformly colored. Add quinoa; mix well.
Combine remaining dry ingredients in a separate bowl. Add to banana mixture, and mix well.
Pour batter in a well-oiled or greased 9x5-inch loaf pan. Bake 60–65 minutes, until a toothpick inserted in center comes out clean. Let cool in pan, 10 minutes. Increase oven to 350°. Once banana bread is cooled, put in freezer for 10 minutes.
After banana bread hardens, dice into ¼-inch pieces. Place on a sheet tray, and spread small amount of olive oil on bread; season with salt and pepper. Bake 5–10 minutes, until crispy.
In a large bowl, combine all salad vegetables and peanuts. Mix all dressing ingredients together. Add croutons on salad, and mix. Lastly, add dressing.

Notes

Live Naturally is excited to partner with Johnson & Wales University (JWU). Alejandro Rodriguez, Eddie Nieto, Chef Adam Sacks, Daniel Iarum and Alex Hudson (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

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